Aloo Gobi Matar

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 powder½ teaspoon red chili powder1 teaspoon coriander powder½ 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. Please be sure to rate the recipe in the recipe card or leave a comment 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. Gobi Masala Recipe | Cauliflower Masala Restaurant Style Cauliflower Kurma Gobi Manchurian (Dry and Gravy) Cauliflower Curry This Aloo Gobi Matar post first published in October 2012 has been republished and updated on 29 April 2022.

title: “Aloo Gobi Matar " ShowToc: true date: “2024-10-26” author: “Darlene Hamm”

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 powder½ teaspoon red chili powder1 teaspoon coriander powder½ 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. Please be sure to rate the recipe in the recipe card or leave a comment 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. Gobi Masala Recipe | Cauliflower Masala Restaurant Style Cauliflower Kurma Gobi Manchurian (Dry and Gravy) Cauliflower Curry This Aloo Gobi Matar post first published in October 2012 has been republished and updated on 29 April 2022.