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Aloo Gobhi Curry Recipe

Recipe By Dr ss goutham chakravarthy
#Tomato Aloo gobi matar recipe - a Punjabi style dish made from potato, peas and cauliflower with typical onion-tomato gravy.
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45minstotal
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Aloo Gobhi Curry
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Ingredients for Aloo Gobhi Curry Recipe

  • 0.67 tbsp oil tbspn
  • 0.17 tsp Cumin seeds
  • 0.67 g tej patta
  • 0.08 cup Onions
  • 0.17 tsp Turmeric
  • 0.17 tsp Redchilli powder
  • 0.17 tsp Garam masala
  • 0.33 tsp Coriander powder
  • 0.67 Cup cauliflower (gobhi)
  • 0.67 cups Potatos
  • 0.08 cup Green peas cup
  • 0.67 pieces Green chilli
  • 1 cups water
  • 0.33 tsp Fenugreek leaves
  • 0.67 tbsp Coriander leaves
  • as required Salt
  • 0.17 cup Onions
  • 0.33 cup tomatos cup
  • 0.33 inch Ginger
  • 1.33 Pieces Garlic cloves

Directions: Aloo Gobhi Curry Recipe

  • STEP 1.Firstly, rinse and chop all the vegetables.
  • STEP 2.Keep the cauliflower florets in hot salted water for 15 to 20 minutes. Then, drain the florets and keep aside.
  • STEP 3.Blend the the onion, tomatoes, ginger and garlic till fine and smooth in a blender with no water or very little water.
  • STEP 4.Making Aloo Gobi Matar
  • STEP 5.Heat oil in a pan. Keeping the heat to low fry the cumin seeds with bay leaves first. Fry cumin seeds until they crackle in the hot oil.
  • STEP 6.Add the chopped onions and fry stirring often till lightly browned. Next add the ground onion-tomato curry paste.
  • STEP 7.Stir to combine and then add the following ground spice powders, one by one – turmeric powder, red chili powder, coriander powder and garam masala powder.
  • STEP 8.Fry the curry masala paste on low to medium-low heat until the oil starts to leave the sides of the masala paste. Keep on stirring so that the masala does not stick to the pan. This might take around 7 to 9 minutes.
  • STEP 9.Now, add the cauliflower florets, potatoes and peas. Then add 3 cups of water and mix thoroughly.
  • STEP 10.Finally, add the slit green chilies and salt. Let the curry come to a boil. Do check in between when the curry is simmering and the veggies are getting cooked.
  • STEP 11.Then, cover with a lid and let the curry simmer till the vegetables are fork tender. When the veggies are tender and softened, finally, add the crushed dried fenugreek leaves. Gently stir to mix.
  • STEP 12.Garnish with coriander leaves and serve Aloo Gobi Matar hot with roti, paratha or steamed rice.
Nutrition
value
138
calories per serving
10 g Fat4 g Protein8 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    4g
  • Carbs
    8g
  • Fiber
    6g

MacroNutrients

  • Carbs
    8g
  • Protein
    4g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    3mg
  • Vitamin A
    553mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    55mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    < 1mg
  • Phosphorus
    79mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Dr ss goutham chakravarthy