Aloo Gobi Matar
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
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.
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.
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.
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.
Step by Step Photo Guide Above
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
This Aloo Gobi Matar post first published in October 2012 has been republished and updated on 29 April 2022.
You know my friend liked it so much after I cooked this meal for him. He started loving it and I’m thankful for your recipes. I hope there are more twist of tastes. Happy cooking.
Thank you and nice to know. Happy cooking to you as well.
One of my all time favorite recipes!
Thanks a lot.
What more simple and delicious could i find? I’m just in love with this recipe
How about adding a litlle coconut milk?
Yes you can add some coconut milk.
What if I want paneer in it too?
You can add.
Easy to follow, tasty and good.
Thanks.
I tried this receipe today and it was very good. we all liked it. Thanks for posting it.
thanks for this positive feedback and the rating. welcome and happy cooking.
Made this today and I’m thoroughly enjoying it,so easy to make,thanks.
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.