Thursday, May 9, 2013

Aloo Gobi Matar Recipe | Easy Side Dishes for Roti

Print Friendly and PDF
Roti with some vegetable sabzi and dal is a routine for my weekday dinners.I do not plan much for weekday cooking and usually decide based on the availability of vegetables in my refrigerator at that time.Sometimes we would be left with less quantity of various vegetables and the resultant curry would be usually a combination of such vegetables.Few vegetables pair up beautifully and aloo is one such versatile vegetable which pairs nicely with almost everything.Today, I am posting a very simple but classic recipe of Aloo Gobi Matar(Dry) sabzi which is a great combination with rice and rotis.
Aloo Gobi Matar Dry Sabzi Recipe:
(serves 3-4)

2 large Potatoes,peeled and cut into 1" thin pieces
1 small Cauliflower,cut into thin florets
1/2 cup fresh/frozen Green peas
1 big Onion,roughly chopped
2 Tomatoes,finely chopped
2 tsp Ginger-Garlic paste
2 tsp fresh Coriander leaves ,chopped
1 tsp Red chilli powder
1 tsp Coriander powder
1/2 tsp roasted Cumin powder
1/2 tsp Amchur powder or juice of 1/2 lemon
1/2 tsp Garam masala
1/2 tsp Kitchen king masala(optional)
1/4 tsp Kasuri methi,slightly crushed
a pinch of Turmeric powder
1/2 tsp Cumin seeds
2-3 tbsp oil
Salt to taste

  • Blanch the cauliflower florets and green peas separately in salted hot water for few minutes until they are tender and remove them and keep them aside.Do not over cook them.
  • Heat oil in a thick kadai and crackle cumin seeds and add sliced onions and ginger garlic paste and fry for sometime until the onions turn pink in color.
  • Add the potatoes and fry them for 2-3 mins and add blanched gobi florets and green peas to it and fry them again for another 2-3 mins.
  • Add finely chopped tomatoes to it and mix well.
  • Cover it with lid and reduce the flame and cook for 8-10 mins until they are soft and tender.You should take care that they would not become mushy.You can sprinkle some water on top of the vegetables for faster cooking.
  • Add all the masala powders,turmeric powder and fry for some time.
  • Now add slightly crushed kasuri methi and mix well and cover it and cook for 2-3 mins until all the masalas are incorporated.
  • Add finely chopped coriander and remove it from stove.If you are using lemon juice add it now.
Serve it hot with Roti/Chapthi/Rice/Jeera rice.
  1. You can try various combinations like Aloo Gobi,Gobi Matar,Aloo Matar or plain Aloo,plain Gobi sabzi following the same process.Add the vegetable quantities accordingly.
  2. You can skip kasuri methi and kitchen king masala if you do not have.But I prefer to add them as they adds a nice flavor to the curry.
Check out other Dry Vegetable curries with aloo and gobi here.


Sangeetha Nambi said...

Well go with Roti...

Raks said...

Have the same coming up next :) Yours looks perfectly done!

great-secret-of-life said...

looks yummy love the color

Unknown said...

Nice recipe...looks yumm..

Chitra said...

Sounds yummy.. Looks very nice. pretty clicks too :)

cheap flights to beirut said...

Fantastic! This doesn’t look like a side dish, appears like a main dish. Sees good for bread as well.

anjana said...

Delicious and favourite combo..

Preety said...

this is my husbands top fav sabzi..looks so tempting in your pics

Janani said...

Best with chapathi and jeera rice.All time comfort food love it anytime.

divya said...

wow, that makes me hungry .....

Indian Khana said...

All time fav this anyday and it looks so yum ...

Jeyashris Kitchen said...

Very easy and delicious curry. Great combo

Unknown said...

Apt with rotis....looks very tempting!

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top