aloo gobi matar recipe, how to make aloo gobi matar

aloo gobi matar gravy recipe - lightly spiced curry with cauliflower, peas and potatoes
4.7 from 10 votes

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

aloo gobi matar

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 mutter, gajar 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 gobi matar

4.7 from 10 votes
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
aloo gobi matar recipe
Course:main course
Cuisine:north indian
Servings:3 to 4
Calories:269

INGREDIENTS FOR aloo gobi matar

(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 aloo gobi matar

preparation for aloo gobi matar

  • 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.

making aloo gobi matar

  • 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 aloo gobi matar 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.

RECIPE TIPS

  • 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.
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preparation to make aloo gobi matar

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

aloo gobi matar recipe

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

aloo gobi matar recipe

3. then drain the florets and keep aside.

aloo gobi matar recipe

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

aloo gobi matar recipe

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

aloo gobi matar recipe

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

aloo gobi matar recipe

7. keep this onion-tomato paste aside.

aloo gobi matar recipe

making masala for aloo gobi matar

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

aloo gobi matar recipe

9. fry till cumin gets brown.

aloo gobi matar recipe

10. add ¼ cup chopped onions.

aloo gobi matar recipe

11. fry the onions till light brown.

aloo gobi matar recipe

12. add the ground onion-tomato paste.

aloo gobi matar recipe

13. stir the ground paste and mix well.

aloo gobi matar recipe

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

aloo gobi matar recipe

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

aloo gobi matar recipe

16. stir all spices and mix well.

aloo gobi matar recipe

17. fry the masala.

aloo gobi matar recipe

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

aloo gobi matar recipe

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

aloo gobi matar recipe

making aloo gobi matar

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

aloo gobi matar recipe

21. next add 2 cups of chopped potatoes.

aloo gobi matar recipe

22. add 3 cups water.

aloo gobi matar recipe

23. stir the curry.

aloo gobi matar recipeq

24. finally, add 1 to 2 slit green chilies.

aloo gobi matar recipe

25. add salt as required.

aloo gobi matar recipe

26. let the whole curry come to a boil.

aloo gobi matar recipe

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

aloo gobi matar recipe

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

aloo gobi matar recipe

29. garnish with few coriander leaves.

aloo gobi matar recipe

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

aloo gobi matar recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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61 comments/reviews

    • 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.

  1. 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!

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

  3. 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.

  4. 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

  5. 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.

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