Aloo Gobi is a Punjabi Indian cauliflower and potato curry. When you add green peas (AKA matar in Hindi / Urdu) it is called aloo gobi matar.
If you love cauliflower then this is must try curry. Aloo gobi can be eaten with Indian basmati rice, roti, chapati, naan or khichri.
Looking for Punjabi style, Dhaba style authentic aloo gobi matar? Here, we’ve got you all covered with a deliciously spiced curried cauliflower and potato curry to feed your hungry soul. Also, check more about perfect aloo gobi here.
Ingredient of Aloo Gobi Matar
- Green pea
- Indian herbs and spices
- Oil or fats
Quick and convenient cooking tips
I’ve shared the easiest and best tasting method of cooking aloo gobi matar recipe with you in just one pot. But if you are in a hurry, you can steam the cauliflower and potato; and boil the pea separately to save about 10-15 minutes of cooking time. You need to cook in two pots, that is the gravy in one pot and cauliflower and potato in other pot.
- This is a very simple aloo gobi recipe and what makes it so good is that you can adapt it completely.
- Just add 1 large chopped carrots to the recipe and you have delicious mix sabzi ready for you to enjoy.
- If you do not have peas or you do not like peas, you can skip it and make plain aloo gobi.
- If you like richer vegetables or you are making aloo gobi matar for a special occasion add few cashew halves and 2 tablespoons of cream.
How to make Aloo Gobi and Matar
Just like most Indian curries, aloo gobi begins with onion tomato gravy. But before you begin making the gravy, cut and wash your cauliflower florets. Make you sure your peas are boiled too.
Heat oil in a pan and golden fry garlic, cumin and fenugreek on medium heat. Let the spices crackle then add the onions. Give everything a stir and cook the onions for 5 minutes until transparent. Keep stirring at intervals.
Now, add the remaining spices; green chilli, ginger, salt, turmeric, and coriander powder. Mix well and fry for 1 minute. (The frying lets the spices release their oil and flavors in the curry.)
Now, add the tomato puree, salt, and dried fenugreek leaves. Mix well and cover the pot. Cook for 5 minutes on medium-low heat. The color of tomatoes will deepen and you’ll see a little oil shining on the sides of the pan.
( Fenugreek will give a strong Indian curry flavor, you may skip it if do not have it in hand.) You can add chopped tomatoes too but I find pureed works best. To make the puree, I simply blended three tomatoes with little water. You can also use 4-5 tablespoons of ready-made tomato puree.
Add potato and pea to the gravy. Cover and cook further for 10 minutes on medium heat. If gravy is dry like mine, add ½ cup water so potatoes can cook easily without burning.
When potatoes are half cooked add the cauliflower. Mix well and cover the pot again. Cook further on low heat for 7-10 minutes. Add little water if needed. Some like their cauliflower whole but fully cooked. Some like it super soft and little mushy. Cook it until it reaches your preferred texture.
When aloo gobi matar is ready, add butter, chilies, fresh coriander and all spice powder.
Craving for restaurant-style Indian veggies? Check these.
- Aloo Palak (Spinach Potato Curry)
- Sarson ka Saag Recipe (Mustard Greens Curry)
- Mix Vegetable Curry
- Aloo baingan ( Aubergine and potato curry)
- Bhindi Masala (Okra Curry)
- Karela masala ( Spiced Bitter Melon Curry)
- Vegetable Biryani
Aloo Gobi and Matar Curry
- 2 cup cauliflower florets – a medium cauliflower of 500 grams makes 2 cups
- ¼ cup oil
- ½ tablespoon minced garlic
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds – optional
- ¼ teaspoon fenugreek seeds
- 2 medium onions – finely chopped
- ½ tablespoon ginger paste
- ¾ tablespoon green chilli paste
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt – or to taste
- ½ teaspoon sugar – optional
- 3 medium tomatoes – pureed
- 1 teaspoon dried fenugreek leaves – crushed between palms
- ¾ cup green peas – frozen, canned or boiled.
- 1 large potato – cut in chunks
- 2 tablespoon butter – optional
- 2-3 tablespoon coriander leaves
- 1-2 Green chilli – thickly slices
- ¼ teaspoon allspice powder – (garam masala)
- Wash cauliflower floret in a large vessel and drain water in a colander. Set aside.
- In a pan, fry garlic on a medium-low flame for 10 sec. Then add whole spices (cumin, fenugreek seeds, mustard seeds). Let them pop.
- Then mix in chopped onions and salt. Fry till onions are soft, around 5 minutes.
- Now add remaining spices, coriander, and turmeric, green chilli and ginger paste. Fry well so the flavors are released.
- Add tomatoes, dry fenugreek leaves, and sugar. Cover and simmer for 5 minutes on medium-low flame till tomato softens and the colour darkens.
- Next, add potatoes and pea, cover and cook for 10 minutes. Add about ½ cup water if gravy is dry to avoid burning, Cook on medium low heat.
- When the potatoes are half cooked, stir in cauliflower floret. Cook for another 7-10 minutes until cauliflower florets are soft. Add butter and fry on high for 2 minutes until oil release.
- Garnish with green chillies, coriander and allspice powder.