Authentic Aloo Gobi Matar Recipe by Kitchen with Shaheen Aunty | Easy Indian Cauliflower and Potato Stir-Fry (Recipe)

Learn to cook Aloo Gobi Matar with Kitchen with Shaheen Aunty. This classic North Indian dish features potatoes, cauliflower, and peas, spiced to perfection. Get step-by-step instructions and tips for making this flavorful stir-fry. Visit Regional Heritage Food for more.

Aloo Gobi Matar by Kitchen with Shaheen Aunty | Easy and Authentic Recipe | Regional Heritage Food

Introduction

Aloo Gobi Matar is a quintessential North Indian dish, known for its comforting blend of potatoes, cauliflower, and peas. Rooted deeply in the traditions of Indian cuisine, this stir-fry or sabzi is cherished for its simplicity and wholesome taste. The dish is particularly popular in Indian households, where it is often prepared as a quick weekday meal. Shaheen Aunty, a beloved figure in home cooking, brings her unique touch to this classic recipe, offering step-by-step instructions that make it accessible to all. Aloo Gobi Matar is best enjoyed with naan, roti, or steamed rice, making it a versatile dish suitable for lunch or dinner.

Improved Recipe

Ingredients

• Chopped Potatoes: 2 large-sized
• Green Peas: ½ cup (fresh or frozen)
• Cauliflower: 1 cup, cut into florets
• Oil: ½ cup (divided for frying and cooking)
• Cumin Seeds: 1 teaspoon
• Chopped Onion: 2 medium-sized
• Ginger Garlic Paste: 2 teaspoons
• Tomato Paste: 3 medium tomatoes, blended
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Coriander Powder: 2 teaspoons
• Salt: 1 tablespoon (adjust to taste)
• Green Chilies: 2-3, slit lengthwise
• Garam Masala: 1 teaspoon
• Green Coriander: For garnish
• Dry Mango Powder (Amchur): 1 teaspoon (optional, for added tang)

  Cooking Method

  1. Preparation:

• Wash and chop the potatoes and cauliflower into bite-sized pieces. Set aside.
• Heat half of the oil in a wok over medium heat. Fry the potatoes until golden brown, then remove and set aside.
• Fry the cauliflower in the same oil until browned. Remove and set aside.

  2. Cooking:

• In the same wok, add the remaining oil and heat it well. Add cumin seeds and fry for a few seconds until they start to sizzle.
• Add the chopped onions and fry until they turn golden brown.
• Stir in the ginger garlic paste and sauté for 2-3 minutes until the raw smell disappears.
• Add the tomato paste and cook for 3-4 minutes until the mixture thickens and the oil begins to separate.
• Add the turmeric powder, coriander powder, red chili powder, salt, and green chilies. Mix well and cook with a little water until the spices are fully integrated and the oil separates from the masala.
• Add the green peas and sauté for 4-5 minutes until they are tender.
• Return the fried potatoes and cauliflower to the wok, mixing them gently with the masala.
• Add 1.5 cups of water, cover, and cook on low heat for 12-15 minutes until the vegetables are fully cooked and the flavors meld together.
• Uncover, increase the heat, and cook until most of the water evaporates. Add garam masala and dry mango powder, stirring well to incorporate the flavors.

  3. Finishing Touches:

• Garnish with fresh green coriander leaves.
• Serve hot with naan, roti, or steamed rice.

  Calories Information

  Calories per serving bowl (approximately 1 cup): 230-270 kcal

  Health Benefits and Precautions

  Health Benefits:

• Rich in Vegetables: Aloo Gobi Matar is a nutritious dish that provides a good amount of dietary fiber, vitamins, and minerals from the potatoes, cauliflower, and peas.
• Vegan and Gluten-Free: This recipe is suitable for those following a vegan or gluten-free diet.
• Low in Fat: Using minimal oil, this dish is relatively low in fat, making it a healthier choice for those looking to manage their weight.

  Precautions:

• Moderate Carbohydrate Content: Due to the potatoes, this dish is high in carbohydrates. Those monitoring their carb intake should consume in moderation.
• Spice Level: The recipe includes chili and garam masala, which can be adjusted based on personal spice tolerance.

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