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aloo gobi matar recipe


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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aloo gobi matar recipe 1 Picture


  • for the curry:
  • 2 cup cauliflower florets
  • 2 cups peeled & chopped potatoes
  • 1 or 1.5 cups fresh or frozen peas
  • 2 small bay leaves or 1 large bay leaf
  • 1 or 2 green chilies, slit
  • 1/2 tsp cumin seeds
  • 1/4 cup chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp kasuri methi, crushed
  • 2 tbsp oil
  • few coriander leaves for garnishing
  • salt as required
  • for the masala paste:
  • 1/2 cup chopped onion
  • 3 medium size tomatoes, chopped
  • 1/2 inch ginger
  • 3-4 garlic



Step 1

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.
make the masala paste with the onion, tomatoes, ginger and garlic.
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 the curry simmer till the veggies are cooked.
finally add crushed kasuri methi leaves
garnish with coriander leaves and serve hot with some chapatis or steamed rice.
my notes

you can also cook the curry in a pressure cooker. for cooking in a pressure cooker add 2 or 2.5 cups water instead of 3 cups water.

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