Aloo Gobi Matar Pulao

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Aloo Gobi Matar Pulao: A Flavorful Vegetarian Delight

Aloo Gobi Matar Pulao is a vibrant and flavorful one-pot vegetarian dish originating from the Indian subcontinent. This popular recipe combines the earthy goodness of potatoes (Aloo), cauliflower (Gobi), and green peas (Matar) with fragrant basmati rice, creating a truly satisfying and wholesome meal.

The magic of Aloo Gobi Matar Pulao lies in its aromatic spice blend. Typically, you’ll find a harmonious combination of cumin, coriander, turmeric, garam masala, and ginger-garlic paste. These spices infuse the rice and vegetables with a warm, savory, and slightly spicy flavor profile that is both comforting and exciting to the palate.

Preparing Aloo Gobi Matar Pulao is relatively simple, making it a perfect choice for a weeknight dinner or a weekend gathering. The vegetables are first lightly sautéed with the spices to enhance their flavors. Then, the rice is added, along with water or vegetable broth, and simmered until cooked to perfection. The result is a fluffy and fragrant rice dish with tender vegetables that burst with flavor in every bite.

This dish is not only delicious but also packed with nutrients. Potatoes provide carbohydrates and energy, while cauliflower and green peas offer essential vitamins, minerals, and fiber. The spices also contribute to the dish’s health benefits, thanks to their antioxidant and anti-inflammatory properties.

Aloo Gobi Matar Pulao is often garnished with fresh cilantro leaves and a squeeze of lemon juice to brighten the flavors. It can be served as a standalone meal or as a side dish to complement other Indian curries and grilled meats. Whether you’re a vegetarian or simply looking for a tasty and healthy meal option, Aloo Gobi Matar Pulao is sure to impress.

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!