Aloo Gobhi Matar is a North Indian classic that comprises boiled potatoes or alloo, cauliflower or gobhi, and green peas or matar in an explosion of spices, making it a fantastic light vegetarian indulgence. It is one of those dry curries savoured for its simplicity, nutritional benefits, and versatility they offer. The aloo gobhi matar recipe is simple and incorporates the common ingredients to turn it into an easy option, whether for a regular dinner or an occasion. To make aloo gobhi matar, vegetables are cut into bite-sized portions and then cooked with a tempering of cumin seeds, green chillies, and ginger in hot oil. Aromatic spices like turmeric, red chilli powder, coriander powder, and garam masala add flavour. Tomatoes are usually incorporated to provide a sweet and sour taste, while the peas contribute sweetness, bringing everything together. This vegetable is so tender but crunchy; therefore, eating each spoonful is a delight. Aloo gobhi matar is one of the dishes from Indian cuisine that can easily be paired with roti, paratha, or naan, as well as plain rice or jeera rice. Garnished with fresh coriander leaves, not only will it taste great, but it will look inviting as well. The aloo gobhi matar recipe is a treasure for wholesome ingredients combined with rich flavour. Such delicious food always finds a welcome within any meal. Being full of nutrients, and bursting with flavours, it becomes a must-try dish for all food lovers.

• 2 cups cauliflower florets
• 2 cups potato
• 1 cup peas
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 2 tej patta
• ¼ cup onions
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tps garam masala
• 1 tps coriander powder
• 1-2 green chilies
• 1 tsp fenugreek leaves
• 1-2 tbsp coriander leaves
• Salt
• 1/2 cup onion
• 1.5 cups tomato
• 1 inch ginger
• 3-4 garlic cloves

• Classic North Indian dish Aloo Gobhi Matar is almost a weekly event in North India, let's explore its recipe quickly.
• Start with the preparation of the curry base.
• Chop 1/2 cup chopped onions, 1.5 cups chopped tomatoes or three medium-sized tomatoes, 1 inch of ginger, and 3-4 medium-sized garlic cloves into a smooth paste and keep it aside as that will serve as the base and richness of the dish.
• Heat 2 tablespoons of oil in a large pan over medium heat. Add 1/2 teaspoon cumin seeds and let sizzle until aromatic.
• Toss in 2 small tej patta or one medium bay leaf and stir for a few seconds.
• Add 1/4 cup of chopped onions and saut until they turn golden brown, making sure it becomes a flavorful base.".
• Now the onions turn golden, add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder (or to taste), 1 teaspoon coriander powder, and 1/2 teaspoon Garam Masala.
• This will leave the spices saut ing for a short while till they let out their aroma; it's a very important step in an aromatic curry.
• Add 2 cups of peeled and chopped potatoes and 2 cups of cauliflower florets to the spice-onion mixture.
• Stir it well so that the vegetables become well coated with the spices.
• Cook on a medium flame for 5-7 minutes, allowing the flavours to infuse into the vegetables and the latter start softening.
• Pour prepared curry masala paste and stir well.
• Add 3 cups of water or according to the consistency you desire.
• Mix in 1 to 1.5 cups of fresh or frozen green peas and 1-2 slit green chilies for that slight bite of chilliness. Season according to your taste with salt.
• Cover the pan and let it simmer over medium to low heat for about 20-25 minutes. Stir every so often so that nothing sticks, as everything should cook roughly evenly.
• Potatoes and cauliflower must cook until they are slightly tender but not mushy, with flavours balanced.
• Add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) to the vegetables when they are soft for a subtle smoky aroma.
• Garnish with 1-2 tablespoons of chopped coriander leaves (cilantro) for freshness and a burst of color.
• Now, Aloo Gobhi Matar is ready to be served.
• The recipe of Aloo Gobhi Matar is a flavorful combination of potatoes, cauliflower, and green peas cooked in a spiced curry.