Ask a person from North India about their go-to sabzi (vegetable dish), and they will say Aloo Gobi Matar at once! Yes, this preparation made with aloo (potato), gobi/gobhi (cauliflower) and matar (green peas) might read and look simple, but is way more than that. It is comforting, fulfilling and easy to make. This Aloo Gobi Matar recipe is a lightly spiced curry version and vegan as well.
About This Aloo Gobi Matar
Aloo Gobi Matar can be made dry like a sautéed vegetable dish or can have a gravy or curry base. This Aloo Gobi Matar is a curry recipe with a base of onion-tomato gravy with these three vegetables. It is subtly spiced and truly a delight when paired with some roti, steamed rice or even naan.
Potato, cauliflower and green peas are some of those veggies that are always available, especially in an Indian pantry. And what better than to bring them together and cook-up a dish that easily qualifies as a quick-fix for any meal.
I love Aloo Gobi Matar as much as a North Indian does. So, I created this recipe, which is a slight variation of the recipe that is made at my home. This surely gets more deliciousness on the table.
When it comes to vegetables, aloo, gobi and matar does rank in the top of the list of any person from North India. In addition to Aloo Gobi Matar, they’re also fond of dishes like Aloo Matar, Methi Matar Malai, Aloo Methi, Jeera Aloo and Aloo Gobi. Plus, parathas too made of these.
How to make Aloo Gobi Matar
1. Firstly, rinse and chop all the vegetables like potatoes (aloo) and cauliflower (gobi). Keep the green peas (matar) in a separate bowl.
2. Keep 2 cups cauliflower florets in hot salted water for 5 minutes in a bowl. This is to remove any insects from it, if any.
3. Then, drain the florets and keep aside.
Preparing Masala Curry Paste
4. Chop onion, tomato, ginger and garlic for the curry paste.
5. Add ½ cup chopped onions, 3 medium-sized chopped tomatoes, 1 inch chopped ginger and 3 to 4 chopped medium garlic cloves in a blender jar.
6. Blend with no water or very little water till smooth. Keep this onion-tomato paste aside.
7. Heat 2 tablespoons oil in a pan and keep the flame to a low. Fry ½ teaspoon cumin seeds with 2 small tej patta leaves or 1 medium tej patta first. Fry till the cumin crackle and change color.
8. Add ¼ cup chopped onions. Sauté the onions till light brown.
9. Add the ground onion-tomato paste, stir and mix well. Take care when adding the paste as it may splutter.
10. Next, add the following spices:
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
11. Mix and stir all the ground spices.
12. Sauté the masala on low to medium-low heat. You have to sauté the masala till the oil starts to leave the sides of the masala curry paste.
Keep on stirring so that the curry paste does not stick to the pan. This might take around 7 to 9 minutes.
Making Aloo Gobi Matar
13. Now, add the blanched cauliflower florets and 1 cup green peas.
14. Next, add 2 cups chopped potatoes.
15. Add 3 cups of water and stir the curry to combine all the ingredients. You can add water as required depending on the consistency you want.
16. Finally, add 1 to 2 slit green chilies and salt as required.
17. Let the curry come to a boil.
18. Then, cover with a lid and let the curry simmer till the vegetables are fork tender and softened. Do check in between while the veggies are cooking.
19. When the veggies are tender, finally add 1 teaspoon crushed dried fenugreek leaves (kasuri methi).
Omit adding dried fenugreek leaves if you do not have them.
20. Garnish with 1 to 2 tablespoons of chopped coriander leaves and serve hot with roti, paratha, steamed rice or naan.
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Aloo Gobi Matar
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 2 small tej patta or 1 medium tej patta
- ¼ cup chopped onions
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper or paprika
- ½ teaspoon Garam Masala
- 1 teaspoon coriander powder (ground coriander)
- 2 cups cauliflower florets
- 2 cups potatoes – peeled and chopped
- 1 or 1.5 cups green peas – fresh or frozen
- 1 or 2 green chilies – slit
- 3 cups water or add as required
- 1 teaspoon dried fenugreek leaves crushed (kasuri methi)
- 1 to 2 tablespoons chopped coriander leaves (cilantro) – for garnish
- salt as required
For the curry masala paste
- ½ cup chopped onions
- 1.5 cups chopped tomatoes or 3 medium-sized tomatoes
- 1 inch ginger
- 3 to 4 garlic cloves – medium-sized
- Firstly, rinse and chop all the vegetables.
- Keep the cauliflower florets in hot salted water for 15 to 20 minutes. Then, drain the florets and keep aside.
- Blend the the onion, tomatoes, ginger and garlic till fine and smooth in a blender with no water or very little water.
Making aloo gobi matar
- Heat oil in a pan. Keeping the heat to low fry the cumin seeds with bay leaves first. Fry cumin seeds until they crackle in the hot oil.
- Add the chopped onions and fry stirring often till lightly browned. Next add the ground onion-tomato curry paste.
- Stir to combine and then add the following ground spice powders, one by one – turmeric powder, red chili powder, coriander powder and garam masala powder.
- Fry the curry masala paste on low to medium-low heat until the oil starts to leave the sides of the masala paste. Keep on stirring so that the masala does not stick to the pan. This might take around 7 to 9 minutes.
- Now, add the cauliflower florets, potatoes and peas. Then add 3 cups of water and mix thoroughly.
- Finally, add the slit green chilies and salt. Let the curry come to a boil. Do check in between when the curry is simmering and the veggies are getting cooked.
- Then, cover with a lid and let the curry simmer till the vegetables are fork tender. When the veggies are tender and softened, finally, add the crushed dried fenugreek leaves. Gently stir to mix.
- Garnish with coriander leaves and serve Aloo Gobi Matar hot with roti, paratha or steamed rice.
- You can also cook this curry in a stove-top pressure cooker or Instant Pot. For cooking in a stove-top pressure cooker or instant pot, add 2 or 2.5 cups water instead of 3 cups water.
- Adjust the ground spices according to your taste preferences.
Nutrition Info (Approximate values)
This Aloo Gobi Matar post first published in October 2012 has been republished and updated on 29 April 2022.