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 in a pan with two serving spoons - 1

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 .

indian potato cauliflower peas curry served in a pan next to a small bowl of raw onions - 2

A pretty simple set of ingredients …

aloo gobo matar ingredients in small bowls - 3

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.

in the pan cumin seeds and onions are added to the hot oil to make punjabi style aloo gobi matar - 4 chilli, ginger and garlic added in to the pan to prepare dhaba style aloo gobi matar - 5

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.

Tomato puree added to the sauteed onion garlic mixture in the pan to make aloo gobi matar - 6 spice powders and kasoori methi added to the onion tomato mixture - 7

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.

Raw cut potatoes added to the onion tomato masala to make aloo gobi matar dhaba style - 8 cauliflower added to the potato to prepare indian potato cauliflower peas curry - 9

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.

Frozen green peas added to the cauliflower and potato in the pan - 10 Freshly chopped coriander added to the aloo gobi mutter sabji - 11 aloo gobhi matar ki sabzi garnished with chopped coriander - 12

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.

aloo gobi mutter sabji served with indian flatbread on the side - 13

Other North Indian curry recipes

Palak Paneer

Dal Makhani

Aloo Methi

Dum Aloo

Chana Masala

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Aloo gobi matar served with chapati and salad on the side on the dining table - 14

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 the 2 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 1/2 teaspoon red chilli powder , 1 teaspoon turmeric powder , 1 teaspoon ground cumin , 2 teaspoon ground coriander , 1/4 teaspoon garam masala and let it cook again, once again let the oil separates from the mixture.
  • Add 1/2 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

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.

Aloo gobi matar served with chapati and salad on the side on the dining table - 15

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 the 2 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 1/2 teaspoon red chilli powder , 1 teaspoon turmeric powder , 1 teaspoon ground cumin , 2 teaspoon ground coriander , 1/4 teaspoon garam masala and let it cook again, once again let the oil separates from the mixture.
  • Add 1/2 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

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.

Aloo Matar Kachori , good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.

It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!

It’s been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.

In the past I have prepared Garlic Lilva Kachori , Poha kachori and Dry fruit Masala Kachori , they were phenomenal !!!

Let’s make Gujarati Khasta Aloo Matar kachori , straight from the streets of Gujarat, this kachori will knock your socks off !!

KHASTA ALOO MATAR KACHORI - 16

KHASTA ALOO MATAR KACHORI

ingredients:

  • 1/2 cup plain flour

  • 1/4 cup melted ghee or oil

  • Salt to taste

  • Oil to deep fry

  • 2 cup boiled and mashed potato -use a floury potato

  • 1/2 cup boiled green peas

  • 2 tbsp. green chillies and ginger crushed

  • 2 tbsp. fresh coriander

  • 1 tbsp. oil

  • 1 tsp. cumin seeds

  • Pinch hing

  • 1 tbsp. dry mango powder or lemon juice

  • Pinch sugar

  • 2 tbsp. cinnamon, cloves, black pepper, cardamom seeds, fennel seeds, dry red chillies and whole coriander seeds

  • 1 tbsp. sesame seeds

  • 1 tbsp. khus khus – white poppy seeds

  • 1 tsp. desiccated coconut

instructions:

How to cook KHASTA ALOO MATAR KACHORI

  1. Heat less than 1/2 tsp. oil in a pan and lightly roast the 2tbsp. whole spices, let it cool.
  2. Grind roasted whole spices in a grinder, keep it coarse.
  3. Mix with sesame and poppy seeds.
  4. Heat 1 tbsp. oil in a kadai, add cumin seeds, once they crackle add hing.
  5. Add crushed chilli and ginger and cook for few seconds, add coconut and fry less than 2 seconds or it will burn.
  6. Now add mashed potato and boiled green peas, 2 tbsp, freshly ground garam masala, salt and sugar.
  7. Keep low heat and mix well.
  8. Add dry mango powder ( amchoor ) or lemon juice and mix well.
  9. Sprinkle fresh coriander leaves and leave it aside to cool.
  10. Meanwhile prepare the dough by mixing plain flour, salt and melted ghee, mix well and knead the semi-stiff dough.
  11. Cover with the clean kitchen towel and rest it for half an hour.
  12. Divide the dough into equal portions.
  13. Roll out each dough portion into a small circle.
  14. Put one big spoonful of the filling portions into the centre, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
  15. You can grease your palms a little and roll the ball between them to form an even ball if that’s easier.
  16. Repeat for all the kachoris.
  17. Now heat oil in a wok or kadai and deep fry 3-4 kachoris at a time over medium heat till they are light golden brown in colour.
  18. Enjoy hot Khasta Aloo Matar kachori with green coriander and date and tamarind chutney .

NOTES:

Did you make this recipe?