Aloo Gobi Matar Pulao

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Aloo Gobi Matar Pulao is a traditional Indian dish that combines three main ingredients: potatoes (aloo), cauliflower (gobi), and green peas (matar), along with aromatic spices and basmati rice. It is a one-pot meal that is perfect for a quick and easy weeknight dinner. The dish starts by sautéing the potatoes, cauliflower, and peas in oil and spices until tender.

Then, the basmati rice is added and cooked until fluffy and infused with the flavors of the vegetables and spices. Aloo Gobi Matar Pulao is often served with a side of raita, a yogurt-based condiment that helps to cool down the heat of the spices. It is a delicious and satisfying vegetarian dish that is packed with nutrients and flavor.

Aloo Gobi Matar Pulao Ingredients

1&1/2 cup rice of choice (wash till water runs clear, soak for 30 mins & drain)2 cups potatoes (cut into 1 inch cubes & submerge in a bowl of water)2 cups cauliflower (cut into 1 inch florets)2 cups water1 cup peas (fresh or frozen)1/2 tsp dried fenugreek leaves1 tbsp mint/cilantro or parsley (chopped)

Masala Base

2 tbsp oil1 tsp cumin seeds1 cup onion (finely diced)1 inch ginger (grated)4 cloves garlic (minced)2 green chillies (chopped)1 tsp salt (to taste)1/2 tsp turmeric powder1 tsp chilli powder1 tsp coriander powder1/2 tsp garam masala1 tbsp tomato paste1/2 cup water

Steps

Heat enough oil in a pot on medium high.Drain potatoes using a colander or slotted spoon, add 1/2 of them into pot of hot oil & fry for 5-7 mins till they start to turn light golden brown.Transfer into a plate/bowl & fry the rest.Meanwhile, heat a large pan on medium high & add oil.When hot, add cumin seeds, when they start to splatter, add onion, ginger, garlic & chillies.Sauté until onion turns translucent, add the rest of the masala ingredients & stir well.Add cauliflower, cover with lid & cook for 5 mins.Add potatoes & rice, stir well.Add water, cover with lid & cook for 10 mins.Scatter peas evenly on the surface & sprinkle fenugreek leaves, cover, lower heat to medium & continue cooking till all the water has been absorbed by the rice.Turn off the heat (cover on), set aside for 10 mins & fluff with a fork.Taste to adjust seasoning, transfer onto serving plates, sprinkle chopped herbs & enjoy!