aloo gobi matar

Aloo gobi matar recipe With step by step photos – lightly spiced delicious curry made with cauliflower, peas and potatoes. A vegan recipe.

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.

aloo gobi matar

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.

How 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. Keep this onion-tomato paste aside.

aloo gobi matar recipe

Making masala for aloo gobi matar

7. Heat 2 tablespoon oil in a pan. Fry ½ teaspoon cumin first with the 1 to 2 bay leaves. Fry till cumin gets brown.

aloo gobi matar recipe

8. Add ¼ cup of chopped onions. Fry the onions till light brown.

aloo gobi matar recipe

9. Add the ground onion-tomato paste. Stir the ground paste and mix well.

aloo gobi matar recipe

10. Next add the following spices – ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder.

aloo gobi matar recipe

11. Stir all spices and mix well.

aloo gobi matar recipe

12. Fry the masala. You have to saute 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.

aloo gobi matar recipe

Making aloo gobi matar

13. Now add the cauliflower florets. Also add 1 to 1.5 cups of green peas.

aloo gobi matar recipe

14. Next add 2 cups of chopped potatoes.

aloo gobi matar recipe

15. Add 3 cups of water and stir the curry.

aloo gobi matar recipeq

16. Finally, add 1 to 2 slit green chilies and salt as required.

aloo gobi matar recipe

17. Let the whole curry come to a boil.

aloo gobi matar recipe

18. Then cover with a lid and let the curry simmer till the veggies are cooked.

aloo gobi matar recipe

19. Finally add 1 teaspoon crushed kasuri methi leaves (dry fenugreek leaves).

aloo gobi matar recipe

20. Garnish with few coriander leaves and Serve aloo gobi matar hot with some chapatis or steamed rice.

aloo gobi matar recipe
More Gobi recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Aloo Gobi Matar

4.75 from 20 votes
This aloo gobi matar is a lightly spiced curry made with cauliflower, peas and potatoes
aloo gobi matar recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

for curry

  • 2 cup cauliflower florets
  • 2 cups potatoes, peeled and chopped
  • 1 or 1.5 cups peas, fresh or frozen
  • 2 small tej patta or 1 large tej patta (indian bay leaf)
  • 1 or 2 green chilies, slit
  • ½ teaspoon cumin seeds
  • ¼ cup chopped onion
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon dry fenugreek leaves, crushed (kasuri methi)
  • 2 tablespoon oil
  • few coriander leaves for garnishing (cilantro leaves)
  • salt as required

for the masala paste

  • ½ cup chopped onion
  • 3 medium size tomatoes, chopped
  • ½ inch ginger
  • 3 to 4 garlic

INSTRUCTIONS

preparation

  • 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 the following spice powders, one by one - ½ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder.
  • 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. Then add 3 cups of 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 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.

NOTES

  • You can also cook this curry in a pressure cooker. For cooking in a pressure cooker add 2 or 2.5 cups water instead of 3 cups water.

NUTRITION INFO (approximate values)

Nutrition Facts
Aloo Gobi Matar
Amount Per Serving
Calories 269 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 100mg4%
Potassium 1245mg36%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 9g10%
Protein 9g18%
Vitamin A 1495IU30%
Vitamin C 89.4mg108%
Calcium 87mg9%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

[avatar]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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63 comments/reviews

  1. I tried this receipe today and it was very good. we all liked it. Thanks for posting it.5 stars

    • thanks for this positive feedback and the rating. welcome and happy cooking.