Aloo Gobi Mattar – Cauliflower with peas and potatoes

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I was looking for ways to use up the single cauliflower that was left in the fridge. A little bit more rustling through the freezer and some peas too showed up to be used. Added some potatoes which were shouting ‘pick me up please’ and made an easy curry for dinner.

Dumped the left over in the fridge and served with dosas the next morning. Surprisingly, it paired very well with dosas and I loved that combination than with chapatis..It was almost like a gobi masala dosa.

So relish this curry made with winter vegetables (though its available through out the year now a days!) and check out what others are serving for this month long marathon.

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Serves: 4-6

Ingredients:

  • Cauliflower florets            :          2 cups
  • Diced potatoes                  :           2 cups
  • Green peas                         :           1 cup
  • Onion                                  :           2 big
  • Tomatoes                           :            3 big
  • Ginger garlic paste          :             1 tsp
  • Coriander powder           :            1 tsp
  • Chili powder                    :             1 tsp
  • Garam Masala                 :             1/2 tsp
  • Salt
  • Oil
  • Turmeric powder           :             1/4 tsp

Method:

  1. In a microwave safe bowl (or in a pan), add the roughly chopped onions and tomatoes and ginger garlic paste with a spoon of oil. MW high for 3-4 minutes until everything is cooked. Let it cool and then grind it to a paste, keep aside.
  2. Steam the cleaned cauliflower florets, diced potatoes and green peas for about 7 minutes or until its cooked, yet firm.
  3. In a kadai, add one tbsp of oil. Add half a tsp jeera seeds and once it splutters add the onion-tomato paste. Once it starts to boil, add the chili, coriander powders and salt. Mix.
  4. Add the cooked vegetables and two cups of water. Let it come to a boil. Reduce heat, cover and let it simmer for 5 minutes. You may have to add more water if you want a gravy curry.
  5. Do a taste test, adjust seasonings. Add garam masala and coriander leaves. Give a final stir and cook for 2 more minutes. Serve hot with rotis.

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18 thoughts on “Aloo Gobi Mattar – Cauliflower with peas and potatoes”

  2. I prepare this curry something similar to yours. I use the leftovers as a dosa filling and even in sandwiches. Very versatile dish :)

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  11. Peas and gobhi pair really well. One of the flavourful curry and easy to prepare. Should try your idea of having it with Dosa. Getting bored of sambhar and chutney!

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  18. This is one of my fav dry curry veggie combos that i love love love to prepare. Preapre it almost the same way except that i don’t add ginger garlic. Lovely! On a funny side note, your chapattis too are beautiful and flowery like mine :)

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