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.
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- 2 medium potatoes, peeled and cubed
- 1 pound chopped cauliflower (450 g)
- 4 cloves of garlic, peeled
- 1/2 onion, peeled and chopped
- 1/4-inch piece of fresh ginger (about 1/2 cm)
- 1 pound fresh tomatoes (450 g), chopped
- 2 tbsp tahini or extra virgin olive oil (optional)
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 1 cup frozen peas (140 g)
- 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.
- 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.
- Serving Size: 1/4 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