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Aloo Gobi Matar

Savory Aloo Gobi Matar: Quick Vegan Comfort at Home

Aloo Gobi Matar is a delightful vegan potato cauliflower curry that combines tender vegetables in a rich tomato sauce, ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Vegetable Oil Used for sautéing; substitute with water or vegetable stock for oil-free cooking.
  • 1 medium Shallot Provides a mild onion flavor; can replace with red onion if desired.
  • 3 cloves Garlic Adds aromatic depth; use fresh for best flavor.
  • 1 tablespoon Fresh Ginger Finely chopped or grated for flavor.
  • 1 medium Red Chilli Pepper Adjust quantity based on spice preference.
  • 1 teaspoon Garam Masala Essential spice blend; customize to taste.
  • 0.5 teaspoon Turmeric Provides earthy flavor and vibrant color.
  • 1 pinch Cayenne Pepper Adds extra heat; omit for milder curry.
  • 14 ounces Crushed Tomatoes Forms the base of the sauce.
For the Vegetables
  • 2 cups Cauliflower Cut into florets.
  • 2 cups Diced Potatoes Use floury varieties, cut into medium chunks.
  • 1 cup Peas Both fresh and frozen work well.
For the Finish
  • 1 cup Vegetable Stock Can be replaced with water.
  • 2 tablespoons Fresh Coriander Finely chopped, for garnish.

Equipment

  • heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add 1 finely chopped shallot and sauté for 2-3 minutes until translucent.
  2. Stir in 3 minced garlic cloves, 1 tablespoon grated ginger, and 1 chopped red chili. Cook for 1 minute until fragrant.
  3. Add 1 teaspoon garam masala, 0.5 teaspoon turmeric, and a pinch of cayenne pepper. Stir for 1 minute to toast the spices.
  4. Pour in a 14-ounce can of crushed tomatoes, followed by 1 cup of peas, 2 cups cauliflower, and 2 cups diced potatoes. Mix and add 1 cup vegetable stock. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes until fork-tender. Check potatoes for doneness.
  6. Stir in 2 tablespoons chopped fresh coriander. Season with salt and pepper. Serve hot with rice or roti.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 400mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 700IUVitamin C: 80mgCalcium: 60mgIron: 2mg

Notes

This dish stores well for meal prep; reheat for a quick lunch or dinner.

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