Aloo Gobi Matar (Cauliflower Potato Pea Curry)
Our favorite version of this Indian curry dish, featuring cauliflower, potatoes, and peas. Serve with naan or rice.
Equipment
- stove
Ingredients
- 3 potatoes sliced
- 1-2 cups vegetable broth divided
- 1 head of cauliflower cut in florets
- 14 ounce can diced tomatoes
- 1 onion chopped
- 1-2 Tbsp garlic minced (4 cloves)
- 1-2 Tbsp ginger minced
- 1 tsp garam masala*
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- ½ tsp amchur** dry mango
- ½ tsp Kashmiri chili powder***
- ½ tsp smoked paprika
- 1 cup green peas
- ¼ cup cilantro chopped
- 1 Tbsp kasoori methi**** dried fenugreek leaves
- 1 Tbsp fresh lemon juice
- Salt and pepper to taste optional
Instructions
- Cook the potatoes in a little vegetable broth on medium to medium-low heat for 10-15 minutes, turning over after about 7-8 minutes. Add more vegetable broth as needed. In total, I use about 1 cup broth.
- Add in onions and cauliflower and cover with tight-fitting lid; continue to cook for 8-10 minutes.
- Stir in minced garlic, ginger, and spices, releasing their aroma; sauté until onions are fully cooked. Add 1-2 Tbsp of vegetable broth, as needed.
- Lower the heat to medium-low (2 or 3) and stir in peas, cilantro, and tomatoes.
- Continue to cook on low for 5-10 more minutes.
- Add in lemon juice and salt and pepper, if using. Adjust any spices, as desired.
- Remove from heat.
- Serve with rice or naan; garnish with additional cilantro, if desired.
Notes
* Garam masala is a northern Indian spice blend; when compared to yellow curry powder, it is noticeably deeper in color, sweeter in taste, and a little spicier.
** Amchur or amchoor powder is dry mango powder. It is made from dried unripe green mangoes and imbues a citrusy (slightly sour or tangy) flavor in Indian cuisine.
*** Kashmiri chili powder is the authentic and fragrant red chili powder in Indian cuisine.
**** Kasoori methi are dried fenugreek leaves and have a slightly sweet smell, they add incredible flavor to this dish. You can get them in the ethnic or Indian section in grocery stores or on Amazon.
To make Easy and Perfect Basmati Rice (Instant Pot)
1. Place 2 cups basmati rice in the Instant Pot and pour in 2½ cups of water. Secure the lid.
2. Cook on high pressure for 4 minutes for white rice or 20 minutes for brown rice; then allow pressure to release naturally (15-20 minutes).