Easy 1-pot vegan aloo gobi matar: potato, cauliflower, and peas in fragrant, Indian spices is a simple, weeknight dish. Perfect alongside Indian curry or dal with rice, naan, or roti! (gluten-free, soy-free, nut-free)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course, Side Dish
  • Cuisine: Glutenfree, Indian, Vegan

Ingredients

  • 1 Tablespoon oil
  • 1 teaspoon cumin seeds
  • a generous pinch asafetida (hing, optional)
  • 1 Tablespoon garlic (chopped)
  • 2 teaspoons ginger (chopped)
  • 1 green chili (chopped, or more or less, to taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon ground coriander (or freshly crushed coriander seeds)
  • 1/4 teaspoon ground cumin
  • 1/4-1/2 teaspoon chili powder (or cayenne)
  • 2/3 teaspoon salt (or to taste)
  • 2 cups cubed potatoes (medium size cubes)
  • 2 overflowing cups cauliflower florets (large florets broken or cut to a medium size)
  • 1/3-1/2 cup peas

Method

  1. In a large pan, add oil and heat at medium. When hot add the cumin seeds and mix for half a minute. Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.

At this point you can go two ways:

  1. OPTION 1: Add the coriander, cumin and chili/cayenne and mix for a few seconds. Add potatoes and cook, covered, for 2 minutes. Then add turmeric and cauliflower, mix and continue.
  2. OPTION 2: Mix the coriander, cumin, chili/cayenne and turmeric powders in [adjustable]2 Tablespoons[/adjustable] water and add the mix to the pan. Cook for a 1 minute or so, until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.
  3. Cover and cook potatoes and cauliflower on low heat for 10-15 minutes, until the veggies are just about getting tender. Stir every 5 minutes.
  4. Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes, until veggies are tender to your preference.
  5. Garnish with fresh cilantro, and serve with any Indian curry or daal and roti, naan, or flatbreads.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.