Dhaba Style Aloo Gobi Matar
A rustic, spiced North Indian stir-fry of potatoes, cauliflower, and peas, known for its bold flavors and slightly charred texture.
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Ingredients
- 2 cups Cauliflower florets
- 2 medium Potatoes, cubed
- 1/2 cup Green peas
- 3 tablespoons Mustard oil
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger-Garlic paste
- 1 large Onion, finely chopped
- 2 medium Tomato, chopped
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam masala
- 1 teaspoon Kasuri Methi (dried fenugreek)
Instructions
- 1
Heat 2 tablespoons of oil in a heavy-bottomed pan and shallow fry the cauliflower and potatoes until they are golden brown and 80% cooked.
- 2
Remove the vegetables from the pan and set them aside.
- 3
In the same pan, add the remaining oil and splutter the cumin seeds.
- 4
Add the chopped onions and sauté until they turn golden brown, then stir in the ginger-garlic paste for 1 minute.
- 5
Add the chopped tomatoes, turmeric, and chili powder; cook until the oil separates from the masala.
- 6
Toss in the fried potatoes, cauliflower, and green peas, mixing well to coat with the spices.
- 7
Cover and cook on low heat for 5-7 minutes until the vegetables are fully tender, adding a splash of water if needed.
- 8
Crush kasuri methi between your palms, sprinkle it over the dish along with garam masala, and garnish with fresh coriander.
Nutrition per Serving
245
Calories
6g
Protein
32g
Carbs
11g
Fat
7g
Fiber
5g
Sugar
480mg
Sodium
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