Aloo gobi matar is an Indian curry made with potato, cauliflower and peas. It’s ready in 20 minutes and our recipe is low in fat.
We spent a family weekend in Cadiz last September to celebrate Alberto’s mother birthday and there was a beautiful Indian restaurant near our apartment. Finding vegan food in small towns can be a challenge sometimes, so that restaurant saved our lives. We ordered pakoras, aloo gobi and basmati rice. Everything was delicious!
Indian food is awesome and we know you love it as well, so here it is our version of the traditional aloo gobi, an Indian curry made with potatoes and cauliflower. Aloo gobi matar is also made with peas and is even better!
I’ve never been to India (we’re planning a long trip to Asian next year, woohoo!), so I’ve only tried Indian food here in Europe. Some restaurants made really spicy food (we had a bad experience in Frankfurt), but at other restaurants the food is not spice at all. When you cook at home, you can make the recipes using the ingredients you like and add more or less cayenne powder, or even omit this ingredient.
If you like our aloo gobi matar, check out these recipes: vegan lentil curry, sweet potato curry coconut soup, simple chana masala, chole palak (spinach with chickpeas) and simple vegetable curry.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Aloo Gobi Matar (Potato, Cauliflower and Pea Curry)
Aloo gobi matar is an Indian curry made with potato, cauliflower and peas. It’s ready in 20 minutes and our recipe is low in fat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4 1x
- Category: Main dish
- Cuisine: Indian
Ingredients
Scale
Instructions
- Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they’re soft.
- In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.
- Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.
- Add the frozen peas and cook for 5 minutes more.
- Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served the aloo gobi matar with some rye bread (optional).
- Keep it in a sealed container in the fridge for 4 to 5 days.
Notes
- Use the veggies and spices you prefer. The traditional recipe is usually made with some garam masala, but we used what we had on hand.
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 219
- Sugar: 9.6 g
- Sodium: 668 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 38.4 g
- Fiber: 10.5 g
- Protein: 9.1 g
Keywords: aloo gobi matar, potato cauliflower pea curry,
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