the north indians love their aloo gobi, aloo matar, gobi matar and also their aloo gobi matar. sometimes i think that aloo and gobi is their favorite as they love aloo paratha as well as gobi paratha.
aloo gobi matar- meaning potatoes cauliflower green peas. an onion-tomato based curry made with these three veggies is truly a delight to have with some chapatis or naan or even steamed rice.
this aloo gobi matar recipe is a slight variation of the recipe that we make at home and thus you have more deliciousness on your table.
now this is a gravy recipe of aloo gobi matar and not a dry version. will also post the dry version in some time.
i don’t know what else to say about aloo gobi matar….so stopping now 
you might also love to check these gobi recipes:
and recipe details for aloo gobi matar given below:
- 2 cup cauliflower florets
- 2 cups peeled & chopped potatoes
- 1 or 1.5 cups fresh or frozen peas
- 2 small bay leaves or 1 large bay leaf
- 1 or 2 green chilies, slit
- ½ tsp cumin seeds
- ¼ cup chopped onion
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp kasuri methi, crushed
- 2 tbsp oil
- few coriander leaves for garnishing
- salt as required
- ½ cup chopped onion
- 3 medium size tomatoes, chopped
- ½ inch ginger
- 3-4 garlic
- firstly, rinse and chop all the veggies.
- keep the cauliflower florets in salted water for 15-20 minutes.
- then drain the florets and keep aside.
- blend the the onion, tomatoes, ginger and garlic till smooth in a blender with no water or very little water.
- heat oil in a pan.
- fry the cumin first with the bay leaves.
- add the chopped onions and fry till light brown.
- add the ground onion-tomato paste
- stir and then add all the spice powders, one by one.
- fry the masala till the oil starts to leave the sides.
- keep on stirring so that the masala does not stick to the pan.
- this might take around 7-9 minutes.
- now add the cauliflower florets, potatoes and peas.
- add 3 cups water and stir the curry.
- finally add the slit green chilies and salt.
- let the whole curry come to a boil.
- then cover with a lid and let the curry simmer till the veggies are cooked.
- finally add crushed kasuri methi leaves
- garnish with coriander leaves and serve aloo gobi matar hot with some chapatis or steamed rice.
{ 1 trackback }
{ 22 comments… read them below or add one }
Hello .. I really want to try this recipe as it looks delicious but what I want to know is how to make the masala paste ? do I just have to mix the chopped onions with tomato, garlic and ginger ? or should I blend it in a mixer or something ??
you have to blend the tomato, garlic, ginger and onions in a blender till smooth like a puree. no need to add water while blending.
Dear Dassana,
I have two comments:
1. Did you mean to replicate the turmeric twice in your recipe?
2. I put my spices in after the onion was lightly browned and then fried it for a minute or two, rather than put the onion/tomato mix – i think this roasts the spices better. Any opinion on that?
I haven’t eaten it yet, but it smells delicious, bubbling away on the stove!
hi gary
1: the turmeric is added only once with the rest of the spice powders.
2: you can add it before or after. i generally avoid adding to the sauted onions as the aroma of the spices frying with the onions becomes too much for me. so i always add after adding the paste. the taste does not change. since the spices are in powdered form, they get roasted even when sauting the onion-tomato masala paste. however when adding whole spices, its always better to fry them first as they release their aromatic oils & flavors while frying.
enjoy your meal
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp turmeric powder
Ok thought so, then you need to change your recipe as you listed turmeric twice. =)
oh… i didn’t notice it. its garam masala powder instead of the turmeric powder. thanks gary.
Hi Dassana, i tried this out at home (without the gobi) and it was absolutely delicious, though it’s consistency was different ffrom the one in yours
Including a link containing the pic 
Next on my list is your penne with tomato mushroom and olives!
https://www.facebook.com/photo.php?fbid=292668854187625&l=0c7a4b49fe
thanks ghayathri. i did check the pic. the consistency is different. i think thats coz there was no gobi and the starchy potatoes made the curry thick.
I made this. Much appreciated. Unfortunately did not take pictures!
thanks radha. it is alright if you did not take pics. what matters more is that the you liked the recipe.
Dear Dassana,
I’m writing u for the first time, though I am regular reader of your recipes. You post fabulous and easy recipes. It helps me plan my day easily and impress my family. Dear I need ur help, my nephew aged 10yrs. old has been prohibited to eat packaged items as 99.99% items contain citric acid or amchur (dry mango powder). Doctor has advised him not to eat anything which is citrous. He is suffering from some skin problem. My sister will be on tour for 10 days from 17.10.2012. Could u please post recipies of some homemade snacks and namkeens that she sould carry along. I’m awaiting your reply.
thanks saroj for writing to me. i have send you an email answering your queries.
making the onion tomato…..paste ….and fry with spices till oil separate …that is the secret of making tasty subji….which people often forget or miss out in a hurry,but thanks to you dassana for a simple subji you remind them and refresh their memory ,didn’t i write you before,that you reach to your reader’s brain.
thanks hemlata ji. actually frying the masala till oil starts to leave it, is the correct way a sabzi or curry is made. it makes a lot of difference in the taste when we actually don’t fry the masala well. thanks again for your encouraging comment.
The dish that first convinced me to love Indian food! YUM!
This is comfort food to me.
I always make aloo gobi dry version. this looks really delicious. I would love to have this with some paratha. I will make this gravy version if time permits. nice photos.
I like veggies when they are not mashed however, pav bhaji is an exceptional. I like the first picture, each floret are inviting me. We served it with rice flour chapati.
Will make this tomorrow. Love the look of the dish.
Bright and beautiful pictures…..love this combo….
I love the ideas of gravies because it saves me from making daal on the side with a dry curry. I like how you have used simple ingredients and yet made a light gravy.
I love the aloo gobi matar combo…your curry looks delicious