aloo gobi matar recipe, how to make aloo gobi matar masala recipe

Sharing is Caring!

aloo gobi matar recipe with step by step photos – lightly spiced delicious curry made with cauliflower, peas and potatoes.

this aloo gobi matar is an onion-tomato based curry made with these three veggies. this dish is truly a delight to have with some rotis or naan or even steamed rice.

the north indians love their aloo gobi, aloo matar, gajar matar, aloo gajar matarbandh gobhi 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.

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.

if you are looking for more gobi recipes then do check aloo matar currygobi masalaaloo gobi, gobi manchuriangobi paratha and punjabi aloo gobi recipe – dhaba style

aloo gobi matar recipe card below:

4.5 from 12 votes
aloo gobi matar recipe
prep time
20 mins
cook time
25 mins
total time
45 mins

aloo gobi matar gravy recipe - lightly spiced curry with cauliflower, peas and potatoes

course: main course
cuisine: north indian
servings: 3 to 4
author: dassana amit
ingredients (1 cup = 250 ml)
for aloo gobi matar curry:
  • 2 cup cauliflower florets (gobi)
  • 2 cups potatoes, peeled and chopped (aloo)
  • 1 or 1.5 cups peas, fresh or frozen (matar)
  • 2 small tej patta or 1 large tej patta (indian bay leaf)
  • 1 or 2 green chilies, slit (hari mirch)
  • ½ teaspoon cumin seeds (jeera)
  • ¼ cup chopped onion
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon dry fenugreek leaves, crushed (kasuri methi)
  • 2 tablespoon oil
  • few coriander leaves for garnishing (dhania patta)
  • salt as required
for the masala paste:
  • ½ cup chopped onion
  • 3 medium size tomatoes, chopped
  • ½ inch ginger (adrak)
  • 3 to 4 garlic (lahsun)
how to make recipe
preparation for aloo gobi matar recipe:
  1. firstly, rinse and chop all the veggies.
  2. keep the cauliflower florets in salted water for 15-20 minutes. then drain the florets and keep aside.
  3. blend the the onion, tomatoes, ginger and garlic till smooth in a blender with no water or very little water.
making aloo gobi matar curry:
  1. heat oil in a pan. fry the cumin first with the bay leaves.
  2. add the chopped onions and fry till light brown. add the ground onion-tomato paste
  3. stir and then add all the spice powders, one by one.
  4. fry the masala till the oil starts to leave the sides.
  5. keep on stirring so that the masala does not stick to the pan.
  6. this might take around 7-9 minutes.
  7. now add the cauliflower florets, potatoes and peas.
  8. add 3 cups water and stir the curry.
  9. finally add the slit green chilies and salt. let the whole curry come to a boil.
  10. then cover with a lid and let aloo gobi matar curry simmer till the veggies are cooked.

  11. finally add crushed kasuri methi leaves
  12. garnish with coriander leaves and serve aloo gobi matar hot with some chapatis or steamed rice.
recipe notes

you can also cook this aloo gobi matar curry in a pressure cooker. for cooking in a pressure cooker add 2 or 2.5 cups water instead of 3 cups water.

how to make aloo gobi matar recipe:

1. firstly, rinse and chop all the veggies like cauliflower and potatoes.

2. keep 2 cups of cauliflower florets in salted water for 15-20 minutes. this is to remove any insects from it, if any.

3. then drain the florets and keep aside.

4. chop onion, tomatoes, ginger and garlic for the paste.

5. add ½ cup chopped onion, 3 medium sized chopped tomatoes, ½ inch chopped ginger and 3 to 4 chopped garlic in a blender.

6. blend with no water or very little water. blend till smooth.

7. keep this onion-tomato paste aside.

8. heat 2 tablespoon oil in a pan. fry ½ teaspoon cumin first with the 1 to 2 bay leaves.

9. fry till cumin gets brown.

10. add ¼ cup chopped onions.

11. fry the onions till light brown.

12. add the ground onion-tomato paste.

13. stir the ground paste and mix well.

14. add ½ teaspoon turmeric powder and ½ teaspoon red chili powder.

15. next add 1 teaspoon coriander powder and ½ teaspoon garam masala.

16. stir all spices and mix well.

17. fry the masala.

18. you have to saute the masala till the oil starts to leave the sides.

19. keep on stirring so that the masala does not stick to the pan. this might take around 7-9 minutes.

20. now add the cauliflower florets. also add 1 to 1.5 cups of green peas (matar).

21. next add 2 cups of chopped potatoes.

22. add 3 cups water.

23. stir the curry.

24. finally add 1 to 2 slit green chilies.

25. add salt as required.

26. let the whole curry come to a boil.

27. then cover with a lid and let the curry simmer till the veggies are cooked.

28. finally add 1 teaspoon crushed kasuri methi leaves (dry fenugreek leaves).

29. garnish with few coriander leaves.

serve aloo gobi matar hot with some chapatis or steamed rice.

Sharing is Caring!

This post was last modified on February 22, 2018, 12:17 am

    Categories Curry RecipesDinner RecipesIndian Vegetable RecipesNorth Indian RecipesPunjabi RecipesVegan Recipes

View Comments (60)

  • 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 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.

  • 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.

  • 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.

  • 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 radha. it is alright if you did not take pics. what matters more is that the you liked the recipe.

    • 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.

  • 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.

  • 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.

  • This was the most delicious aloo gobi I've ever prepared in my house. Thanks for the recipe will be visiting this very often henceforth :)

  • i love your receipes. I hope to be able to become a proficient cook by following your receipes. please add as many indian receipes as you can. i hope to try each one. Almost like julie and julia. god bless you! love xxxxx

  • darn! I bought red chili's instead of green. Can I just omit or should I head back to the store for green chili pepper??

  • I had a beautiful sauce going and then added the veggies and 3 cups of water?? It looks so watered down? is that right. Left the cover off after the veggies were cooked to thicken the sauce. I feel like i did something wrong here??

    • the gravy or sauce is not thick or creamy in this version. it is a medium thin consistency. however you can thicken the sauce more as per your taste, after the veggies are cooked.

  • Dassana:

    Made this for the first time last night and it is more to my taste than a couple other recipes I've tried. Thank you! I find the combination of aloo gobi and mattar to be very pleasing.

    I did not have any green chiles on hand, nor the fenugreek so I will make sure to add those next. Is there a specific variety of chile you have in mind? Will those chiles add a little "punch" to the final taste? The gravy is certainly delicate, but I'd probably like to take it up a notch.

    • thanks stephen. the chilies are medium hot and are thin green chilies like cayenne chilies. they do contribute in the dish so the final taste is different than the one made without chilies. this recipe is a light version and the way i usually make at home. the restaurant versions are usually thick and creamy and not light bodied like this dish.

  • Sara -- I also finished the dish with the lid off to slightly thicken the gravy. I may try the recipe with 2.5 cups of water rather than 3 next time. However, I also find the gravy tends to thicken by the next day, so if you're making enough for subsequent meals, you may not have to cook it down so much initially.

  • The aloo gobi and matar sabji with gravy was amazing. It's simple to make and really great to eat. Thanks for sharing it Dassana Amit

  • Thank you for recipe! They're always simple, easy to read and our vegan family loves them!! You're a blessing! p.s. all this wonderful Indian food reminds me of a movie I recently watched "The Hundred-Foot Journey"..

    • welcome dani. thanks for your kind words and sharing the movie name. just now i read the movie review and it looks interesting. i will try to watch it. i recommend you another movie on cooking which was good. its a malayalam language movie with english subtitles. the name of movie name is 'ustad hotel'. nice movie on chef and with a good message.

  • Made this tonight. Very easy steps to follow and easy to make. This dish Made it to my weeknights quick and easy meals!

  • Hi, this was real good. I did put 2 tsps of sugar, and 3 tbs. of butter, only used 2 cups water and for red chili I used Sambal Oelek chili paste 2 tbs..cuz didn't have anything else. My oil was coconut oil (and butter) and for tomatoes i used one can of Hunts Fire Roasted diced tomatoes. Also added black pepper and put in the peas 10 minutes before done cooking. (don't like peas too mushy) Had no methi leaves. Also think I had lots more cauliflower and potatoes than called for but it turned out real good. I added the sugar and butter cuz I wanted a more mellow taste, (that's just me!) i will return for more of your recipes!

    • on a medium flame for 1 to 2 whistles. 5 to 6 minutes. let the pressure settle down and then open the lid.

    • gauri, you can do this way also. but first prepare the gravy. meaning once the masala is sauteed well. then add water and bring the gravy to simmer and cook till you want the desired consistency. then add the boiled veggies and simmer for a minute or two. finish off with kasuri methi and coriander leaves.

Comments are closed.