Aloo Gobi Matar [Spiced Potato Cauliflower Peas]

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Aloo Gobi Matar is a simple stir fry of potatoes, cauliflower, and peas, flavored with aromatic Indian spices. This low-fat recipe is ready in 20 minutes! Tasty, healthy, and vegan!

Looking for some more quick & easy side dishes? Try my Aloo Suva [Indian Fried Dill Potatoes], Methi Aloo [Fenugreek Potato Stir Fry], Broccoli Aloo [Indian Broccoli Potato Stir Fry], and Aloo Masala For Dosa.

 

aloo gobi matar

 

ALOO GOBI MATAR

A humble Indian curry made with potato, cauliflower, and peas with all quintessential flavors of Indian cuisine! It’s flavorful, healthy, and loaded with herbs and spices. 

A North Indian rustic dish, Aloo gobi matar is a delicious curry made with potato, cauliflower, and peas. Delicious and easy recipe, great for beginners!

 A perfect side dish to add to your Indian meal. Simple, yummy, and healthy! This lip-smacking Aloo Gobi Matar [Spiced Potatoes, Cauliflower & Peas] is our family favorite.

This delicious Vegan Aloo Gobi Matar is a delectable combination of aloo [potatoes], gobi [cauliflower], and matar [peas]. This delicious Vegan dish is perfect for brunch, lunch, or dinner. An easy one-pot meal that is full of warm spices and nutty flavors. Perfect for meal prep or lunches!

This Aloo Gobi Matar ki Sabzi is a simple & quick everyday sabzi or dry veg, I make using simple everyday ingredients and it goes well with roti, paratha, or naan.

Pic Shown: Aloo Gobi Matar

 

aloo gobi matar

 

INGREDIENTS FOR ALOO GOBI MATAR

Gobi – I used one small cauliflower head, about 3 cups of cauliflower florets.

Aloo – 2 medium russet potatoes, about 1 1/2 cup potatoes. You can use any variety of potatoes, red potatoes, or baby potatoes.

Matar – I used petite green peas from the American Grocery store. These peas are very sweet and tender and cook very quickly. Add them at the end, when potatoes and cauliflower are almost cooked.

If using green peas from an Indian store, add them along with cauliflower, as they take a little longer to cook.

Tomatoes – I used Roma tomatoes, cut lengthwise. You can use tomato puree, works fine.

Ginger – Fresh organic ginger, a little goes a long way. I prefer organic ginger in cooking, it is packed with flavor.

Green chili – I use Thai green chili in cooking. We like spicy food, you can use some milder chili like Serano.

Whole Spices – This dish is a no-onion and no-garlic dish. I like to add some whole spices to add some flavor to the dish. Commonly found spices in the Indian kitchen like cumin seeds, black cardamom, bay leaf, and asafetida.

Dry Spices – Basic Indian spices like coriander powder, turmeric powder, red chili powder, amchur powder, and garam masala.

Canola oil – I prefer cooking with canola oil. You can use any neutral oil such as vegetable or even olive oil works great.

Pic Shown: Aloo Gobi Matar

 

aloo gobi matar

 

HOW TO MAKE ALOO GOBI MATAR

Planning your weekend meal? Looking for some quick & easy side dish for rice or Naan? Try this simple Aloo Gobi Matar [Potato Cauliflower Peas].

I have used the stovetop method to make this delicious dish. Did you know, you can also use an Instant Pot or a pressure cooker to make this recipe? Here’s how I make it in an Instant Pot – Instant Pot Aloo Gobi recipe. Simply add green peas to the curry.

PREPPING THE VEGGIES

Peel and cut the potatoes into wedges or cubes. I prefer wedges. Keep the potatoes in a bowl of water, to prevent discoloration.

Wash, and rinse cauliflower. Cut into bite-size florets. Place the florets in the colander for any extra water to drain.

Cut tomatoes into wedges. Chop ginger, and green chili.

COOK THE SABZI

Heat oil in a Kadai or a wok. When oil is hot, add cumin seeds, black cardamom, bay leaf, and asafetida. Allow the cumin seeds to crackle.

Next, add potato wedges, turmeric powder, and salt to taste. Sauté the potatoes on high heat for 2-3 minutes, stirring frequently. Reduce heat to medium-low, cover, and cook the potatoes until 50% cooked.

Add cauliflower florets, and sauté for 1-2 minutes on high heat.

Now, add tomatoes, coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 1-2 minutes on high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally until cauliflower and potatoes are almost cooked.

Stir in green peas, and simmer for 2-3 minutes. Add garam masala, and mix well.

Transfer it to a serving dish. Garnish with julienne ginger and fresh cilantro. Serve hot with roti, paratha, or naan.

Pic Shown: Aloo Gobi Matar

 

aloo gobi matar

 

TIPS FOR PERFECT ALOO GOBI MATAR

Make sure to drain the cauliflower florets, to avoid any excess moisture.

Cut the florets into medium size. Do not cut the florets too small, or they will get mushy.

Cook potatoes until half done, then add cauliflower florets. Florets take less time to cook so add them later.

Stir in the petite peas, at the end. It takes just a few minutes to cook the peas.

If using frozen green peas from an Indian grocery store, thaw the green peas before adding them to the stir fry.

Add garam masala at the end for the best flavor.

This is a dry dish. If you prefer some gravy, simply add some water and cook to the desired consistency.

Pic Shown: Aloo Gobi Matar

 

aloo gobi matar

 

FAQ’S

CAN I ADD MORE VEGGIES

Feel free to add more or fewer veggies depending upon your preference. I like to keep the 1:2 ratio of potato to cauliflower. For sweet peas, I use a handful, so it does not overpower the dish.

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe.

HOW TO STORE THE SABZI

It stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.

CAN I FREEZE THE SABZI

Yes, you can freeze it for up to a month. Store it in a freezer-safe container.

Thaw it overnight in the refrigerator. You can also defrost the sabzi in the microwave. Re-heat and serve. Enjoy!!

WAYS TO USE LEFTOVER SABZI

Leftovers are even great! The next day, use it to make a sandwich or a wrap. Drizzle some green chutney, and ketchup and you have an amazing aloo gobi matar wrap to enjoy.

My kids love aloo gobi matar quesadilla. I used leftover roti, fill it with sabzi and make quesadillas out of it. Serve it with ketchup or salsa.

SERVING SUGGESTION

It goes well with roti, paratha, or naan.

You can serve some dal as a side to go with it. Nav Dhan Dal, Dal Makhani [Madras Lentils], or Chana Dal [Sindhi Dal Pakwan]. Some pickle, homemade yogurt, papad, and some fresh salad is a must with any meal.

Pic Shown: Aloo Gobi Matar

 

aloo gobi matar

 

TRIED THIS RECIPE?

Hope you enjoy this Aloo Gobi Matar!! If you give this recipe a try, please rate the recipe by clicking the stars ⭐️ on the recipe card. Leave a comment and share your experience. Thank you ❤️ 

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aloo gobi matar

Aloo Gobi Matar [Spiced Potato Cauliflower Peas]

Jyoti Behrani
Aloo Gobi Matar is a simple stir fry of potatoes, cauliflower, and peas, flavored with aromatic Indian spices. This low-fat recipe is ready in 20 minutes! Tasty, healthy, and vegan!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast/Brunch, Main Dish/Entrees, Side Dish
Cuisine Indian, North Indian
Servings 4
Calories 218 kcal

Ingredients
 
 

  • 2 medium russet potatoes, cut into wedges (about 1 1/2 cups potato wedges)
  • 1 small head cauliflower, cut into medium size florets (about 3 cups florets)
  • 1/4 cup frozen petite green peas
  • 2 medium Roma tomatoes, cut into wedges
  • 1/4 inch organic ginger, chopped or grated
  • 1-2 Thai green chili, chopped; adjust to taste
  • 1/2 teaspoon cumin seeds
  • pinch of asafetida
  • 1 whole black cardamom
  • 1-2 dried bay leaf
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder, adjust to taste
  • 2 teaspoon coriander powder
  • 1/4 teaspoon amchur or freshly squeezed lemon juice, to taste
  • 1/2 teaspoon garam masala, adjust to taste
  • 3 tablespoon canola oil or any neutral oil
  • salt to taste
  • a handful of fresh cilantro, chopped
  • few ginger julienne (optional)

Instructions
 

PREP THE VEGGIES

  • Peel and cut the potatoes into wedges or cubes. I prefer wedges. Keep the potatoes in a bowl of water, to prevent discoloration.
  • Wash, and rinse cauliflower. Cut into bite-size florets. Place the florets in the colander for any extra water to drain.
  • Cut tomatoes into wedges. Chop ginger, and green chili.

COOK THE SABZI

  • Heat oil in a Kadai or a wok. When oil is hot, add cumin seeds, black cardamom, bay leaf, and asafetida. Allow the cumin seeds to crackle.
  • Next, add potato wedges, turmeric powder, and salt to taste. Sauté the potatoes on high heat for 2-3 minutes, stirring frequently. Reduce heat to medium-low, cover, and cook the potatoes until 50% cooked.
  • Add cauliflower florets, and sauté for 1-2 minutes on high heat.
  • Now, add tomatoes, coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 1-2 minutes on high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally until cauliflower and potatoes are almost cooked.
  • Stir in green peas, and simmer for 2-3 minutes. Add garam masala, and mix well.
  • Transfer it to a serving dish. Garnish with julienne ginger and fresh cilantro. Serve hot with roti, paratha, or naan.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Aloo Gobi Matar
  2. FAQ's

Nutrition

Nutrition Facts
Aloo Gobi Matar [Spiced Potato Cauliflower Peas]
Amount per Serving
Calories
218
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
70
mg
3
%
Potassium
 
769
mg
22
%
Carbohydrates
 
27
g
9
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
421
IU
8
%
Vitamin C
 
48
mg
58
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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