Aloo Gobi Matar | Potato Cauliflower Peas Curry

Aloo gobi matar is a typical Punjabi dhaba style curry made with potato, cauliflower and green peas, cooked in a onion-tomato gravy and Indian spices. It can be served with a bowl of rice, salad and papad but I like to have it with roti or phulka. This is not a dry curry, so it goes well with naan and kulcha too.

Usually the vegetables are cooked in the onion-tomato gravy. But here I have precooked the potatoes and cauliflower. I have tried both ways and they taste equally good, but I find the latter way easier and time-saving, so I’m sharing that method in the recipe. Enjoy this aloo gobi matar curry with roti or rice.

Aloo Gobi Matar

Potato, cauliflower and green peas cooked in a spicy onion-tomato gravy

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Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 large potato
• 1 ½ cup cauliflower florets
• ½ cup green peas
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilly powder
• ½ tsp garam masala
• 2 tsp kasuri methi / dried fenugreek leaves
• ½ tsp sugar
• 1-2 tbsp oil
• 1 tsp cumin seeds / jeera
• Salt to taste

To grind

• 1 tsp oil
• 1 bay leaf
• ¼ inch cinnamon piece
• 1 large onion roughly chopped
• 2 large tomato roughly chopped
• 2 garlic cloves chopped
• ½ inch ginger chopped

Instructions

• Pressure cook the potato for 3 whistles. Peel the skin and cut into cubes. Soak the cauliflower florets in boiling water until just tender. Drain and set aside.
• In a kadai, add 1 tsp oil and add bayleaf, cinnamon, onion, garlic, ginger and fry till they become just soft. Once cool, add tomatoes and grind to a smooth paste.
• In the kadai, add oil and add jeera. When it sizzles, add the ground onion-tomato paste. Cover and cook for 12-15 minutes or till it has become a thick paste.
• Once oil starts to leave the sides, add turmeric powder, coriander powder, red chilly powder, garam masala, kasuri methi and salt.
• Fry till the raw smell of the masala goes. Add 1½ – 2 cup water and bring to boil. Add potato, cauliflower florets, green peas, sugar and mix well.
• Cover and cook for 5-6 minutes in low heat or until all vegetables are fully cooked. Add coriander leaves and cook for another 1-2 minutes.

Notes

• Take care that the vegetables are not over cooked or mushy. The vegetables should hold their shape.
• It is important to cook the onion-tomato mixture until it has become like a thick paste. It will take around 15-20 minutes.

Course: Main Course

Cuisine: Indian