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Looking for homestyle cauliflower curry? Make this delicious Pakistani Aloo gobi matar in just 35 minutes! This family recipe has secret ingredients to keep bloating at bay!
Updated: This was updated with new photos and FAQ section on 10, January 2022.
Aloo Gobi is a staple potato and cauliflower curry of Pakistan. If you love cauliflower, then this is a must-try curry. You might also like my gobi manchurian and mixed vegetable curry.
Here, we've got you all covered with a deliciously spiced curried cauliflower and potato curry to feed your hungry soul.
Ingredients
I know, we all love visuals, so have a look at the ingredients needed for the Pakistani Aloo Gobi recipe.
- Cauliflower: Fresh cauliflower tastes best. You can blanch fresh cauliflower and store it in the fridge to keep it fresh for a long time. Frozen cauliflower is not recommended.
- Potato: Use Russet potatoes or Yukon Golds.
- Green pea: Use boiled peas in the recipe. You can add frozen peas directly without boiling.
- Indian herbs and powder spices: Most of the spices are common. Fenugreek seeds and dried fenugreek leaves help digestion, as cauliflower can cause bloating and gas troubles. Dried fenugreek is also called kasuri methi.
- Garam masala and mustard seeds add more depth to flavours, but you can skip them.
- Red Onions
- Tomato
- Cilantro
- Oil or fats
How to make?
Just like most Punjabi dishes, aloo gobi begins with onion and tomato gravy. But before you begin making the gravy, cut and wash your cauliflower florets. Make sure your peas are boiled too.
- Heat oil in a pan and 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 saute for 1 minute. (The frying lets the spices release their oil and flavours 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 colour 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 flavour; you may skip it if you 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 a little water. You can substitute with ready-made tomato puree.
- Add potato cubes and peas to the mixture. Cover and cook further for 10 minutes on medium heat. Veggies cook best in their own moisture to release their natural sugars. (However, if the gravy is dry, add ½ cup of water so the 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 a little water if needed. Some like their cauliflower whole but fully cooked. Some like it super soft and a little mushy. Cook it until it reaches your preferred texture.
- When aloo gobi matar is ready, add butter, chillies, fresh coriander and garam masala powder.
- Serve Pakistani Aloo gobi in a dish with Indian basmati rice, chapati, naan, paratha or khichri and pickle.
Expert 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 peas 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 the cauliflower and potatoes in another pot.
Variations
- 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 carrot to the recipe, and you have a delicious mix sabzi ready for you to enjoy.
- If you do not have peas or you do not like peas, you can skip them and make plain aloo gobi.
- If you like richer vegetables or you are making aloo gobi matar for a special occasion, add a few cashew halves and 2 tablespoons of cream.
FAQ
Aloo gobi tastes best when it is fresh. Reheating again and again can take away its flavour and nutrition. Once cooked, store it in an airtight container in the fridge for 2-3 days and reheat only as much as needed.
You can use leftover aloo gobi in pav bhaji masala. Or you can add more spices and make pulao like matar pulao.
No, you shouldn't freeze aloo gobi, because frozen cauliflower and potatoes will get mushy and won't hold their shape and flavour. Although it'll still be edible and can be used in pav bhaji.
Craving for restaurant-style Indian veggies? Check these.
If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Aloo Gobi Matar
Ingredients
- 2 cup cauliflower florets, a medium cauliflower of 500 grams makes 2 cups
For gravy
- 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
Garnish
- 2-3 tablespoon coriander leaves
- 1-2 Green chilli, thickly slices
- ¼ teaspoon allspice powder, (garam masala)
Instructions
- 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.
Chili to Choc says
Ah this recipe looks so good! Gotta give it a shot.
Recipe 52 says
Thanks for leaving a comment. Do let me know how it turns out.