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 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 recipe below:
aloo gobi matar recipe
INGREDIENTS FOR aloo gobi matar recipe
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 recipe
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.
TRENDING RECIPE
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 powder.
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.
Can we steam the vegg and then add to tomato onion puree?
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.
Hi, how many whistles if I cook in a pressure cooker and what flame? Should I let it open immediately!
on a medium flame for 1 to 2 whistles. 5 to 6 minutes. let the pressure settle down and then open the lid.
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!
pleased to know this thankyou for trying the aloo gobi, glad you liked it 🙂
Family favourite! Just back from India again and stocked up on my herbs and spices.