Mughlai Aloo Matar Gobi: A Rich and Flavorful Vegetarian Delight
Recipe Overview:
Mughlai Aloo Matar Gobi, also known as Mughlai Potato and Peas Gobi, is a beloved side dish inspired by the rich Mughlai cuisine. This dish combines the earthy flavors of cauliflower (gobi), potatoes (aloo), and green peas (matar), making it a wholesome addition to any meal. What sets this recipe apart is its bold, spicy flavors infused with ghee, curd (yogurt), and fried onions, creating a deep, aromatic richness. Ideal for an Indian feast, this dish complements dals, curries, and breads beautifully, making it a perfect choice for family dinners, special occasions, and winter gatherings. The combination of spices such as turmeric, coriander seeds, cloves, and Kashmiri red chillies brings a distinctive flavor that pairs perfectly with the local produce of cauliflower and peas, abundantly available during winter.
Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi) | 500 grams |
| Potatoes (Aloo) | 2, cut into large pieces |
| Green peas (Matar), steamed | 1/3 cup |
| Onions | 2, thinly sliced |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Ghee | 2 tablespoons (plus more for shallow frying) |
| Salt | To taste |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander (Dhania) seeds | 1 tablespoon |
| Ginger | 1-inch piece |
| Garlic | 4 cloves |
| Cloves (Laung) | 3 |
| Kashmiri dry red chillies | 3 |
| Cardamom (Elaichi) pods/seeds | 3 pods (use only seeds) |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4-6 people
Instructions:
-
Prepare the Vegetables:
- Clean, wash, and cut the cauliflower into large florets. Peel and chop the potatoes into big chunks. Set them aside.
- Steam the green peas along with a pinch of salt and a small dash of sugar. Once steamed, set them aside to use later.
-
Fry the Onions:
- Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the thinly sliced onions and sauté them until they turn a deep brown color. Stir occasionally to avoid burning.
- Once the onions are browned, turn off the heat and let them cool down. Once cooled, blend them into a smooth paste using a little water if necessary. Set aside.
-
Grind the Spices:
- Using a small grinder or pestle and mortar, grind the coriander seeds, ginger, garlic, cloves, Kashmiri red chillies, and cardamom seeds into a smooth paste using 1-3 tablespoons of water. Keep this spice paste aside.
-
Cook the Mughlai Masala:
- In the same pan, add another tablespoon of ghee and heat it over medium heat. Once hot, add the prepared onion paste and the freshly ground spice paste.
- Sauté the mixture for 3-4 minutes, stirring continuously, until the aromas of the spices are released. Make sure the heat is kept at medium-low to avoid burning the masala.
-
Add the Yogurt and Spice:
- Once the masala is fragrant, add the yogurt, salt, and turmeric powder. Stir the mixture well and sauté until the masala thickens and the oil starts separating from the spices.
-
Cook the Vegetables:
- Add the chopped potatoes and cauliflower florets to the pan. Stir well to coat the vegetables in the masala, ensuring an even mix.
- Pour in about 1/2 cup of water, cover the pan, and turn the heat to low. Let the vegetables simmer in the masala for 15-20 minutes, or until the potatoes and cauliflower are tender but not mushy.
-
Finish the Dish:
- Once the vegetables are cooked, add the steamed green peas and stir them into the dish. Cook for another 2-3 minutes to heat the peas through.
- Finally, stir in some finely chopped coriander leaves for a fresh burst of flavor. Taste and adjust the salt and spice levels according to your preference.
-
Serve:
- Serve the Mughlai Aloo Matar Gobi hot with freshly made Phulka, Butter Naan, or steamed rice. This dish makes a perfect side for any party, family gathering, or weeknight dinner.
Tips for Best Results:
- Frying Onions: Ensure that the onions are fried well to a deep brown color, as this enhances the richness of the dish. However, be cautious not to burn them.
- Spice Adjustments: If you prefer a milder dish, reduce the number of Kashmiri dry red chillies. Conversely, if you like extra heat, you can increase the number of chillies or add green chillies.
- Serving Suggestions: This dish pairs beautifully with a variety of Indian breads like naan, paratha, or roti. It also goes well with a simple dal or a creamy curry.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 4g |
| Fat | 14g |
| Carbohydrates | 25g |
| Fiber | 5g |
| Sugars | 4g |
| Sodium | 350mg |
Note: Nutritional values are approximate and can vary based on the exact ingredients and portion sizes used.
Mughlai Aloo Matar Gobi is a hearty and satisfying dish with a beautiful balance of flavors, perfect for adding a touch of Mughlai elegance to your meal. Whether you’re serving it for a festive occasion or a casual dinner, it’s sure to be a crowd-pleaser that brings warmth and comfort to the table.
