Aloo Gobi Matter Bake
Aloo Gobi Matter Bake – mix of cauliflower, potatoes, peas, cherry tomatoes, onions are coated with extremely flavorful oil and spice mix and then roasted/baked to perfection!
Aloo Gobi Matter is one of the very popular Indian curries. It is a mix of cauliflower, potatoes and peas along with lots of spices. Some people make it with tomatoes and/or onions and some without. I personally like to make it with tomatoes and onions as it adds lots of flavors to this dish. This recipe is my take on classic Aloo Gobi Matter, which is simplified and made in oven instead of stove top. Which makes it one pot dish.
I like to simply mix all my veggies in a baking tray along with my flavor bomb “oil and spices” mix mentioned below in the recipe. Then just bake/roast it to perfection. You can certainly make it on stove top in a pot if you do not have an oven! I like the fact that it comes together so effortlessly in just one pot. You can use it in multiple ways. This can be a side dish for gathering. The way I like to serve it is like chaat station, bake a tray, lay it out with sweet data tamarind chutney, spicy green cilantro mint chutney, yogurt & crunchy sev!! Then have your guests make their own aloo gobi chaat! You can also lay some warm rotis/tortillas as part of the chaat station and turn it into Indian style taco bar!! Or just simply serve it like curry/subzi with side of paratha or plain rice.
I always make this in a big batch, the leftovers are great for making Aloo Gobi Matter Biryani. Yes, you read that correctly. I simply melt some butter in a pot, lay leftover Aloo Gobi Matter and then top it with partially cooked rice. Then let it cook till the rice is completely cooked. There you have your veg biryani ready!! Simply serve it with side of CRUNCHY VEGGIE RAITA!! You see, there are endless ways to use this deliciousness. I am planning on making a batch for my holiday feast. Hands down, THE BEST aloo gobi matter I have ever made in my life!! If you end up making it and liking it tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!!
Happy & Healthy Eating!
Aloo Gobi Matter Bake
Ingredients
- 1 small Cauliflower Head cleaned and cut in medium sized florets
- 1 small Sweet Yellow Onion
- 30 Baby Potatoes peeled and cut in halves
- 30 Cheery Tomatoes cut in halves
- 1 cup Frozen Peas
Oil & Spice Mix
- 2 tsp Ginger
- 1 tbsp Garlic
- 2 tsp Serrano
- 2 tsp Kashmiri Red Chili Powder
- 2 tsp Salt
- 2 tsp Turmeric Powder
- 1 tbsp Cumin Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Mango Powder
- 1 tsp Chaat Masala
- ½ cup Oil
- 1 tsp Tandoori Masala
Garnishing
- ¼ cup Finely Chopped Cilantro
- ½ cup Pomegranate Seeds
Instructions
- Mix everything listed under "Oil & Spice Mix". Give it a good whisk to make sure all the spices are mixed well with the oil. Keep it side.
- Mix all the veggies listed above in a big wide bowl. Pour the "Oil & Spice Mix" over the veggies and mix well. I like to mix it with my hands to make sure each and every pieces of veggies are coated well with the "Oil & Spice Mix".
- Lay it out in a wide baking tray making sure the veggies are layered in a single layer, and are not too crowded. (This can be made in a heavy bottom pot if you do not have an oven.)
- Cover it and roast/bake it on 375° for 30 min. Uncover after 30 min, carefully mix it with spatula to toss the veggies around. You will find it a bit runny due to tomatoes, but trust me the moisture will decrease and also adds lots of flavors to this dish!
- Change the oven temperature to 400° F and roast/bake it for another 15 min (uncovered). This will decrease the amount of moisture and also cooks the veggies all the way through.
- Once cooked, take it out of the over, toss it one more time using spatula. Garnish it with fresh cilantro and pomegranate seeds.
- I like to serve it like chaat with drizzle of sweet data tamarind chutney, spicy green cilantro mint chutney, yogurt & crunchy sev!!
- You can certainly serve it like a curry/subzi along with paratha on side or over plain rice.