Rassevalle Aloo Gobi Matar
Rassevalle Aloo Gobi Matar is a comforting vegan and gluten free dish made with potatoes, cauliflower, and green peas cooked in a gently spiced tomato gravy. This allergen-friendly version contains no wheat, dairy, nuts, soy, or sesame, making it suitable for families following gluten and dairy free meals without compromising on traditional flavor.
Lightly fried vegetables add texture, while roasted besan and whole spices build a warm, homestyle base. Simple yet satisfying, this curry works perfectly as a gluten free food meal for everyday cooking or special occasions.
January 3, 2026
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Aloo Gobi Matar is a classic Indian household favorite—rustic, nourishing, and full of familiar flavors. This “rassevalle” version includes a light, flavorful gravy created from sautéed onions, tomatoes, besan, and aromatic spices, making it a reliable option for gluten and dairy free meals.
Lightly frying the potatoes and cauliflower gives them a golden finish and prevents mushiness, allowing them to hold shape beautifully in the curry. Added green peas bring sweetness and a fresh pop of color, making every spoonful wholesome and balanced.
This allergen-safe version stays true to the traditional taste while being accessible for everyone, especially families managing food allergies or following gluten free recipes regularly.
Rassevalle Aloo Gobi Matar
Serving
3–4 people
Prep Time
15 minutes
Cook Time
30–35 minutes
Total Time
45–50 minutes
Free From :
✅ Wheat-Free · ✅ Peanuts-Free · ✅ Tree-Nuts-Free ·
✅ Dairy-Free · ✅ Eggs-Free · ✅ Soy-Free ·
✅ Sesame-Free · ✅ Fish-Free · ✅ Shellfish-Free ·
✅ Vegan · ✅ Gluten-Free
Ingredients
- Cauliflower — florets — 1 cup
- Potatoes — cubed — 2–3
- Green peas — 1 cup
- Onion — finely chopped — 2
- Tomato puree — 2
- Besan — 1 tbsp
- Ginger-garlic paste — 1 tbsp
- Jeera — 1 tsp
- Cinnamon stick — 1 inch
- Bay leaf — 1
- Black cardamom — 1–2
- Turmeric powder — 1 tsp
- Red chili powder — 1 tsp
- Jeera powder — 1 tsp
- Coriander powder — 2 tsp
- Garam masala — 1 tsp
- Kasuri methi — 1 tsp
- Vegetable oil — 2 tbsp
- Fresh cilantro — finely chopped
Method
- Fry the vegetables:
Heat oil in a kadai over medium heat. Add cubed potatoes and cauliflower florets. Fry until ¾ cooked and slightly golden. Remove and set aside. - Start the base:
In the same oil, add jeera, bay leaf, cinnamon, and black cardamom. Add onions and sauté until golden. - Add aromatics:
Stir in ginger-garlic paste and cook for 2–3 minutes. - Add spices & besan:
Add turmeric, red chili powder, jeera powder, coriander powder, and besan. Mix well. Add a splash of hot water and sauté until the oil separates. - Cook the tomatoes:
Add tomato purée and salt. Cook until the gravy thickens and the oil begins to separate. - Cook the peas:
Add green peas and more hot water. Cover and cook until peas soften. - Combine everything:
Add the fried potatoes and cauliflower back into the gravy. Mix gently, cover, and cook for 5 minutes. - Finish:
Sprinkle garam masala, kasuri methi, and garnish with fresh cilantro. Serve hot.
Recipe Notes:
- Frying the veggies first prevents them from turning mushy in the gravy.
- Besan adds body and roasted flavor — do not skip.
- Hot water helps the spices blend smoothly into the masala.
- Adjust gravy consistency by adding more or less water.
- Freshly crushed kasuri methi enhances aroma and authenticity.
Conclusion:
Rassevalle Aloo Gobi Matar is comfort food at its best—hearty, flavorful, and nourishing. This allergen-free curry fits seamlessly into a gluten dairy free recipe rotation while staying true to its traditional taste. Pair it with rice, rotis, or gluten-free breads for a satisfying, homestyle meal everyone can enjoy.
FAQ
-
Yes — you can steam or air-fry the veggies, but frying gives the best texture.
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Absolutely. They cook quickly and work perfectly in this recipe.
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Moderately spicy. Reduce red chili powder for a milder version.
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You can use rice flour or skip it entirely for a thinner gravy.
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Perfect with steamed rice, jowar roti, bajra roti, or gluten-free chapatis.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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