Darjeeling Express Aloo gobi on a blue plate

Aloo gobi mattar

Name: Aloo gobi mattar
Total time: 45 min
Yield: Serves 4-6 as a side or sharing main
Cuisine: Indian
Ingredients: 6 tbsp vegetable oil; 2 dried red chillies; 300g cauliflower cut into 3cm florets; 200g Jersey Royal potatoes cut into 2cm cubes; 1 medium onion coarsely chopped; 3 large cloves garlic crushed; 3cm piece ginger peeled and minced or grated; ¼ tsp ground turmeric; 225g tin tomatoes; ¼ tsp (optional) caster sugar; 150g frozen peas defrosted; 2 green chillies broken in half; ½ tsp cumin seeds toasted and crushed; coriander leaves chopped to make 2 tbsp

Asma Khan

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Serves 4-6 as a side or sharing main

Easy

Total time: 45 mins

A star rating of 5 out of 5.1 ratingRate

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A classic Indian side dish (and a vegan one at that), this celebration of Jersey Royals, cauliflower and peas comes from Asma Khan of Darjeeling Express

Gluten free

Vegan

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Alternatives

Complete the dish

Make this aloo gobi mattar, then check out our saag aloo, aloo gobi, dum aloo, aloo tikki chaat and more vegetarian Indian recipes.

Ingredients

Nutrition

6 tbsp vegetable oil
2 dried red chillies
300g cauliflower

cut into 3cm florets
200g Jersey Royal potatoes

cut into 2cm cubes
1 medium onion

coarsely chopped
3 large cloves garlic

crushed
3cm piece ginger

peeled and minced or grated
¼ tsp ground turmeric
225g tin tomatoes
¼ tsp (optional) caster sugar
150g frozen peas

defrosted
2 green chillies

broken in half
½ tsp cumin seeds

toasted and crushed
coriander leaves

chopped to make 2 tbsp

Nutrition: per serving

kcal189
fat11.9g
saturates0.9g
carbs14g
sugars6.3g
fibre4.4g
protein4.3g
salt0.6g

Method

step 1

Heat the oil in a deep pan or karai over a medium-high heat and stir-fry the dried chillies for a few seconds until darkened. Remove to a plate and set aside. Fry the cauliflower in batches until just browned at the edges. Do the same with the potatoes, removing both to a plate as you go – leave as much oil in the pan as possible when removing the cauliflower and potatoes.
step 2

Add the onion to the pan and stir for a few minutes until starting to brown. Add the garlic, ginger and turmeric, stirring to prevent them from sticking. Add the tomatoes, then return the red chillies to the pan. Sprinkle in ¾ tsp of salt and the sugar, if using, and stir occasionally until the oil starts to rise at the edges. Return the cauliflower and potatoes to the pan, stirring and adding a couple of tablespoons of water if the masala is sticking. Reduce the heat to medium-low and pour in 350ml of water. Simmer gently until the potatoes are cooked through.
step 3

When the veg is almost cooked, add the peas and green chillies. When everything is tender, sprinkle with the cumin seeds and coriander to serve.

More Indian-style recipes

Dum Aloo Recipe

Authors

Asma Khan at Darjeeling Express

Asma Khan

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