Mughlai Aloo Matar Gobi (Mughlai Style Potato, Peas, and Cauliflower)
Mughlai Aloo Matar Gobi is a rich and aromatic dish from Mughlai cuisine, perfect for a wholesome lunch or dinner. This delightful vegetarian curry combines tender potatoes, fresh peas, and cauliflower cooked in a blend of aromatic spices, yogurt, and ghee. The depth of flavors, along with the slight tang from yogurt and the warmth from spices, makes it an unforgettable dish. It pairs beautifully with Indian breads like tawa paratha or with a side of raita for a complete meal. Here’s how you can recreate this Mughlai classic at home.
Ingredients
| Ingredients | Quantity |
|---|---|
| Cauliflower (washed and chopped) | 500 grams |
| Potatoes (peeled and chopped) | 2 large |
| Green peas (steamed) | 1/3 cup |
| Onions (thinly sliced) | 2 medium-sized |
| Yogurt | 2 tablespoons |
| Ghee (clarified butter) | 2 tablespoons |
| Salt | To taste |
| Turmeric powder | 1 teaspoon |
| Coriander seeds (crushed) | 1 tablespoon |
| Fresh ginger (1-inch piece) | 1-inch |
| Garlic (cloves) | 4 cloves |
| Cloves | 4 |
| Dried Kashmiri red chilies | 3 |
| Green cardamom (seeds removed) | 3 |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Serving Size
- Serves 4 people
Cuisine
- Mughlai
Course
- Main Course (Vegetarian)
Diet
- Vegetarian
Instructions
-
Preparation of Vegetables:
- Wash the cauliflower thoroughly and chop it into medium-sized florets. Peel and cut the potatoes into similar-sized chunks.
- Set both the vegetables aside.
- Steam the peas with a pinch of salt and sugar, then set them aside as well.
-
Onion Paste:
- Heat 1 tablespoon of ghee in a pan. Add the sliced onions and sauté them until golden brown. Once browned, remove the onions from the pan, and set them aside to cool.
- Once cooled, blend the fried onions into a smooth paste using a little water.
-
Spice Paste:
- In a grinder, combine the ginger, garlic, cloves, dried Kashmiri red chilies, and cardamom seeds with a little water. Grind these into a fine paste and set aside.
-
Cooking the Curry:
- In a separate pan, heat 1 tablespoon of ghee over medium heat. Add the prepared onion paste and the spice paste to the pan. Sauté for 3-4 minutes until the mixture releases a fragrant aroma.
- Add the yogurt, salt, and turmeric powder to the pan, cooking the mixture for another 2-3 minutes until the oil begins to separate.
-
Adding the Vegetables:
- Now, add the chopped potatoes and cauliflower into the pan. Stir well to coat the vegetables in the spiced mixture.
- Add about half a cup of water to the pan, reduce the heat, and cover it with a lid. Let it cook for 15 minutes, allowing the vegetables to soften and absorb the flavors.
-
Finishing Touches:
- Once the vegetables are tender, add the steamed peas to the curry and mix gently.
- Garnish the curry with freshly chopped coriander leaves.
-
Serving:
- Serve your Mughlai Aloo Matar Gobi hot, paired with a side of Burani Raita and Tawa Paratha for a complete Mughlai meal.
Tips & Variations
- Yogurt: Be sure to use thick, fresh yogurt to avoid curdling while cooking. Whisk it lightly before adding it to the curry.
- Ghee: Ghee adds a rich flavor and fragrance to this dish, typical of Mughlai cuisine. If you’re looking for a lighter version, you can reduce the ghee, but for authentic flavor, it is recommended.
- Spices: Adjust the quantity of Kashmiri red chilies based on your preferred spice level. Kashmiri chilies are known for their mild heat and vibrant color.
- Serve with Rice: For a complete meal, you can also pair this dish with steamed basmati rice for a fulfilling lunch or dinner.
Mughlai Aloo Matar Gobi brings together the warmth and richness of Mughlai cooking in a simple vegetarian dish, making it an absolute favorite for any occasion. With its delicate balance of spices and creamy texture, it’s bound to be loved by everyone at the table. Whether you serve it with paratha, roti, or rice, this dish is sure to make your meal feel special and indulgent.
