Nisha Madhulika's Aloo Gobi Matar Recipe | Regional Heritage Food (Recipe)
Learn how to make a delicious Aloo Gobi Matar curry by Nisha Madhulika. Perfect for roti and rice, ideal for weeknight dinners or lunchboxes. Visit Regional Heritage Food for the full recipe.
Traditional Aloo Gobi Matar Recipe | Nisha Madhulika | Regional Heritage Food
Introduction:
Aloo Gobi Matar is a beloved North Indian dish, combining the earthy flavors of potatoes (aloo), cauliflower (gobi), and peas (matar). This vegetarian dish is not only nutritious but also packed with flavors, making it a staple in many households.
Aloo Gobi Matar by Nisha Madhulika provides an excellent recipe in detail with step-by-step instructions. This curry or sabzi goes well with both roti and rice, making it the ideal weeknight supper. It is also a perfect option for carrying in a lunchbox.
Improved Recipe:
Ingredients:
- Cauliflower: 300 grams
- Potatoes: 300 grams
- Oil: 2 tablespoons
- Green Peas: 1 cup
- Cumin Seeds: ¾ teaspoon
- Asafoetida: 1 pinch
- Turmeric Powder: ½ teaspoon
- Coriander Powder: 1.5 teaspoons
- Ginger Paste: 1 teaspoon
- Green Chilies: 2, finely chopped
- Tomatoes: 3 (250 grams), pureed
- Red Chili Powder: ½ teaspoon
- Dry Fenugreek Leaves (Kasuri Methi): 2 to 3 teaspoons
- Cream: 2 tablespoons
- Garam Masala: ¼ teaspoon
- Salt: to taste
Cooking Method:
- Prepare the Vegetables:
- Cut the cauliflower into florets, wash them thoroughly, and dry them well.
- Peel the potatoes, wash them, and cut them into long, thin pieces.
- Fry the Vegetables:
- In a wok, heat oil and fry the cauliflower florets until they change color and become soft. Remove from the wok and set aside.
- Fry the potato pieces in the same oil until they turn brown and soft. Remove and set aside.
- Add green peas to the wok, cover, and cook for 2 minutes to avoid spillage. Roast the peas until they are soft. Remove and set aside.
- Prepare the Masala:
- In the same wok, add cumin seeds to the remaining oil and sauté until they splutter.
- Add a pinch of asafoetida, turmeric powder, coriander powder, ginger paste, and finely chopped green chilies. Sauté well.
- Add the tomato puree and cook the masala until the oil separates from the mixture. Cook on low flame for 3 to 4 minutes.
- Combine the Ingredients:
- Add the fried potatoes, cauliflower, and green peas to the masala. Mix well.
- Add garam masala and salt to taste. Mix thoroughly.
- Add cream to the mixture and cook for another minute, ensuring everything is well combined.
- Finally, add dry fenugreek leaves (kasuri methi) for enhanced flavor and aroma.
- Sprinkle red chili powder and sauté well.
- Serve:
- Serve the Aloo Gobi Matar hot with roti, naan, or rice.
Calories Information Per Serving Bowl:
- Approximately 200-250 calories per serving bowl.
Health Benefits and Precautions:
Aloo Gobi Matar is rich in vitamins, minerals, and antioxidants from the vegetables used. Cauliflower is high in fiber and vitamins, potatoes provide essential carbohydrates, and peas add protein and fiber. This dish is a balanced meal that supports overall health. However, individuals with specific dietary restrictions should adjust the recipe accordingly.