Aloo Gobi Matar

Step by StepJump to Recipe

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.

aloo gobi matar curry served in a steel bowl with a side of steamed rice in bowl and glass of water

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.

Step-by-Step Guide

How to make Aloo Gobi Matar

Preparing Vegetables

1. Firstly, rinse and chop all the vegetables like potatoes (aloo) and cauliflower (gobi). Keep the green peas (matar) in a separate bowl.

chopped potatoes, chopped cauliflower and green peas for aloo gobi matar

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.

keeping cauliflower florets in salted water

3. Then, drain the florets and keep aside.

drained cauliflower florets for aloo gobi matar

Preparing Masala Curry Paste

4. Chop onion, tomato, ginger and garlic for the curry paste.

chopped tomato, onion, ginger and garlic for 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.

adding chopped vegetables for paste in blender jar

6. Blend with no water or very little water till smooth. Keep this onion-tomato paste aside.

onion-tomato paste for aloo gobi matar

Sautéing Masala

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.

frying cumin seeds and bay leaf in hot oil in pan

8. Add ¼ cup chopped onions. Sauté the onions till light brown.

frying chopped onions in pan

9. Add the ground onion-tomato paste, stir and mix well. Take care when adding the paste as it may splutter.

adding ground onion-tomato paste in pan

10. Next, add the following spices:

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
adding turmeric powder, red chili powder, coriander powder and garam masala powder to the pan

11. Mix and stir all the ground spices.

mixing spices in pan

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.

frying masala in pan for aloo gobi matar

Making Aloo Gobi Matar

13. Now, add the blanched cauliflower florets and 1 cup green peas.

adding cauliflower florets and green peas to pan

14. Next, add 2 cups chopped potatoes.

adding chopped potatoes to pan

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.

adding water to pan for the curry of aloo gobi matar

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

adding green chilies and salt to the pan

17. Let the curry come to a boil.

boiling aloo gobi matar curry in pan

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.

simmering aloo gobi matar in pan

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.

adding crushed kasuri methi to aloo gobi matar curry in pan

20. Garnish with 1 to 2 tablespoons of chopped coriander leaves and serve hot with roti, paratha, steamed rice or naan.

aloo gobi matar served on steamed rice in a steel bowl

More Cauliflower Recipes To Try!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

aloo gobi matar in a bowl

Aloo Gobi Matar

This Aloo Gobi Matar is a lightly spiced curry made in a base of onion and tomatoes with potatoes, cauliflower and green peas.
4.88 from 31 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cuisine North Indian
Course Main Course
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 3
Units

Ingredients

Main Ingredients

  • 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

Instructions
 

Preparation

  • 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.

Notes

  • 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)

Nutrition Facts
Aloo Gobi Matar
Amount Per Serving
Calories 367 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 199mg9%
Potassium 1479mg42%
Carbohydrates 59g20%
Fiber 15g63%
Sugar 16g18%
Protein 13g26%
Vitamin A 2071IU41%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 135mg164%
Vitamin E 5mg33%
Vitamin K 55µg52%
Calcium 95mg10%
Vitamin B9 (Folate) 166µg42%
Iron 4mg22%
Magnesium 104mg26%
Phosphorus 290mg29%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Aloo Gobi Matar post first published in October 2012 has been republished and updated on 29 April 2022.

Share This Recipe:

PinWhatsAppPrintShares1.4k

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

65 Comments

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

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

See More Comments