Aloo Gobi Matar Silk Road Recipes

published Jul 01, 2022 Aloo gobi matar, or aloo matar gobi, is a deliciously spiced curry made primarily from vegetables. “Aloo,” “gobi,” and “matar” translate to “potato,” “cauliflower,” and “peas.” And those are the veggies that make the bulk of the dish. Indian in origin, you’ll find a number of strong, warm Indian spices in this recipe: garam masala, fenugreek, turmeric, and coriander are just a few. Feel free to add more vegetables to your aloo gobi matar! Cabbage, okra, eggplant, and carrots are all popular curry ingredients. Any one of them, or even all of them, would fit right in. You can make this dish vegan by replacing the ghee with vegetable oil. The same goes for Rajma Chawal, or bean curry, and Kala Chana, or black chickpea curry.

INGREDIENT NOTES AND SUBSTITUTIONS

White Potatoes – Russet potatoes are ideal. Yukon Gold or red potatoes are perfectly fine to use as well.Cauliflower – While cauliflower is the traditional choice, don’t hesitate to throw in some broccoli as well. Green Peas – You can use fresh or frozen. I wouldn’t use canned, as the texture is rather mushy and the flavor is bland. Fenugreek Leaves – This bitter herb has a subtle maple syrup flavor that is hard to replace. Use fennel seeds if you absolutely must replace them, but I highly recommend using fenugreek if at all possible. Ghee – You may also use vegetable oil instead.Indian Bay Leaves – These leaves have a mild spice that is similar to cinnamon and clove.Cumin Seeds & Coriander – Cumin is hearty and earthy while coriander is sweeter and not as heavy. Both are citrusy, and are often found together.Turmeric – This ingredient gives aloo matar gobi its iconic yellow color and peppery heat.Red Chili Powder – To add a very mild heat. Paprika or cayenne are possible substitutes.Garam Masala – A blend of Indian spices including nutmeg, cardamom, anise, and cinnamon. Masala Base – A purée of red onion, roma tomatoes, ginger, garlic, and Serrano chiles. Fresh ginger can be substituted with a tablespoon of ginger paste. For slightly less heat but a similar flavor, swap out the serrano peppers for jalapeños.

HOW TO MAKE ALOO GOBI MATAR

Make the Masala Base. Blend the onion, tomatoes, ginger, garlic, and chile peppers in a food processor. You can blend until totally smooth, or leave a bit of chunks for texture. Pour the mixture into a sieve and press with the back of a spoon to release as much excess water as possible.
Fry the Seasonings. Heat the ghee or oil in your skillet. Add the cumin seeds and bay leaves and heat for 1 minute. Add the tomato onion purée, salt, turmeric, chili powder, garam masala, and coriander. Stir to combine, cover, and let cook for 8 minutes over low heat.
Cook the Vegetables. Transfer the chopped potatoes and cauliflower to the skillet. Pour 3 cups of water into the mixture and bring to a boil, stirring regularly. Lower the heat once more and let simmer for 15 minutes while the veggies become tender.
Add the Peas & Fenugreek. Remove the skillet from the heat before adding the peas and fenugreek.
Serve. Season with salt and pepper to taste, and serve! Plate with fresh naan or fluffy rice to soak up the curry sauce.

How to make Aloo Gobi Matar?

It’s an easy, four step process that only takes about 30 minutes. You first need to create a spicy pepper, onion, garlic, and ginger purée that is fried alongside a couple of other common Indian seasonings. This purée is watered and cooked down with cauliflower and potatoes into a thick, mouthwateringly rich and hearty curry sauce. Throw in the peas, and it’s done!These spices and seasonings are easy to find in any grocery store, and the vegetables can be used either frozen and fresh. It’s a quick and easy dish that can be made any time of the year.

What is the best way to reheat Aloo Matar Gobi?

I recommend simply pouring leftover aloo gobi matar into your skillet or pot and reheating over a medium heat, stirring all the while, until the potatoes have completely warmed through. You can also reheat in the microwave in 30 second bursts, but I don’t recommend it. The potatoes, sauce, and cauliflower take vastly different amounts of time to warm through, and the microwave will cause uneven heating and alter the texture of the sauce.