Gobi Matar/Cauliflower cooked with Peas
Aloo Gobhi Matar—the timeless North Indian trio of potatoes (aloo), cauliflower (gobhi), and green peas (matar)—gets a modern, fuss-free upgrade in this tray baked version. No more standing over a stove top or worrying about overcooked veggies. With this oven-roasted aloo gobhi matar recipe, you get perfectly caramelized edges, tender vegetables, and an irresistible smoky flavor—all in one tray.
Ingredients
- 1 Cauliflower
- 1 Medium onion (cut in cube size)
- 1 cup Frozen peas
- 1 Sweet potato (cut in cube size)
- Finely chopped cilantro leaves for garnish
For the Marinade
- ½ cup Yogurt
- 2 cloves Garlic
- ½ Inch Ginger
- 2 Green Chili
- 1 tablespoon Garam Masala
- 1 tablespoon Dried Fenugreek leaves
- 1 tablespoon Salt
- 1 teaspoon Sugar
- 3 tablespoon Mustard oil
Instructions
- Cut the florets of the cauliflower into bite size pieces. Peel and cut the sweet potato to bite size, matching the size of the florets. Also cut the onion into similar size.
- Grate the garlic, ginger and green chili.
- To a baking dish add all the ingredients for the marinade along with grated ginger, garlic and green chili. Whisk it all together.
- Add the diced vegetables and mix it with hand. Cover and let it rest for an hour.
- After an hour, preheat the oven to 400 F
- Drizzle a little oil on top and bake for 30 to 35 minutes, tossing once in between.
- Add the peas and continue baking for 10 minutes.
- Finish it by finely chopped cilantro leaves and squeeze lemon juice.
- Serve it hot with some Roti/Chapati
Nutrition
Serving: 1Servings