Aloo Gobi Matar is a homely North Indian curry made using cauliflower, green peas and potatoes. I make it as a sabji or "dry" style and it's perfect as a main or side dish.
Aloo gobi matar is one of our go-to curries in the winter months. It's pretty straightforward to make with easy to find ingredients. It's also incredibly delicious and hearty.
All it takes is a quick trip to my local supermarket, a bit like my matar mushroom curry and gajar aloo matar sabzi.
A pretty simple set of ingredients ...
How to make Aloo Gobi Matar
Rinse cauliflower and the potatoes and let all the water drain. As this is a dry curry, I like to do this well in advance to let as much of the water drain. I cook this curry without any added water.
Next I heat oil in a pan and temper the cumin seeds. Then I add in the onion, ginger, garlic and green chillies.
I cook this mixture until oil separates - this tells you the masala is well cooked.
Then add all the spice powders and let it cook again, once again let the oil separates from the mixture.
Add kasoori methi, mix and add the potato. I add the potato first because it needs a little longer to cook than the cauliflower.
Mix well and cover the pan with the lid and keep the heat on low.
After 3-4 minutes, add cauliflower, green peas. Add the salt at this point.
Mix well, and cover the pan with a lid.
Let the sabji cook on very low heat, it will take about 20-25 minutes.
In between keep stirring the sabji to prevent sticking. If you need, add a little water to prevent the spices burning and to reach your desired consistency
Once done, sprinkle coriander and serve hot.
Serving Suggestion
I like to serve it the homely way with Indian flatbreads such as whole wheat chapati or plain paratha.
As this is a dry curry, I like to add a simple dal as a side - red lentil dal works well and jeera rice.
I love it with sliced Indian onion salad or kachumber.
Storage
Store leftover aloo gobi matar in the fridge in airtight container. It will keep for 3-4 days.
You can freeze this aloo gobi recipe however the texture of the vegetables will change upon thawing.
Other North Indian curry recipes
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Aloo, Gobi Matar
Equipment
- 1 pan with a lid or kadai
- 1 Spatula
Ingredients
- 3 cup cauliflower florets
- 2 cup potato peeled and cubed
- 1 cup green Peas frozen or fresh
- 1 cup onion peeled and finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 green chillies crushed
- 1 cup tomatoes finely chopped or canned tomatoes
- 1 tablespoon salt
- 1 ½ teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- ¼ teaspoon garam masala
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon kasoori methi
- 2 tablespoon coriander leaves
Instructions
- Rinse 3 cup cauliflower florets and let all the water drain.
- Wash the2 cup potato , leave it aside.
- In a heavy bottom pan or kadai heat 4 tablespoon oil and add 1 teaspoon cumin seeds, 1 cup onion sauté until light brown.
- Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and 3 green chillies cook for a minute.
- Now add chopped 1 cup tomatoes.
- Cook the mixture until oil separates from the mixture.
- Now add 1 ½ teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin , 2 teaspoon ground coriander, ¼ teaspoon garam masala and let it cook again, once again let the oil separates from the mixture.
- Add ½ teaspoon kasoori methi, mix and add potato.
- Mix well and cover the pan with the lid and keep the heat on low.
- After 3-4 minutes, add cauliflower, 1 cup green Peas and 1 tablespoon salt.
- Mix well, and cover the pan with the lid.
- Let the sabji cook on very low heat, it will take about 20-25 minutes.
- In between keep stirring the sabji to prevent sticking.
- Once done, 2 tablespoon coriander leaves and serve hot.
- Enjoy with hot chapatti or paratha and yogurt and salad.
Video
Notes
Adjust spice according to your taste.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Peter Bryant says
I cooked this recipe for the family last night and it was delicious!
Served with some roti’s and plain basmati rice.
Empty plates all around - Yum!
Hayley says
Hi Peter
Thank you very much for your comment, I appreciate you giving this recipe a try. I'm so pleased that everyone liked it 🙂
Hayley
Unknown says
My favorite... It's yummy
Corina says
This looks delicious! I am such a fan of cauliflower in aloo gobi although it is only a couple of years since I started liking it! I love how it goes so well with spices.
Kavey says
Oh yes, I remember that reference in Bend it like Beckham! Had forgotten. Classic dish, and lovely images.
Kate says
Anything with cauliflower is a winner to me and these beautiful spices make this look sensational!
David says
This looks delicious. I too enjoy the dish but haven't tried making it yet. I'm Ok at football or soccer as we say here, but I think making this would still be easier then bending it like Beckham!
Brianne B - Natural Girl Modern World says
Yum! I always order this out, but have never made it myself. I'll need to give it a try!
Unknown says
I adore aloo gobi (mostly because I love cauliflower so much) its such a fantastic dish, your recipe looks fantastic! Your post made me laugh - I think I'd rather make Aloo Gobi than bend it like Beckham too!
Sandhya Hariharan says
Oh I love Aloo Gobi Mutter Sabji with Phulka's .. They make a hearty meal