Perfect as a main or side dish. Aloo, Gobi aur Matar ki sabji is delicious, hearty and a warm dish and hugely popular in Indian households and in mine too. We surely relish this classic sabji with hot Roti, it’s truly a delightful meal. Every household has their own secret method to prepare this sabji deliciously. Aloo Gobi Matar curry, also known as aloo matar gobi, indian potato cauliflower pea curry recipe, is a popular Indian vegetarian dish that combines three main ingredients: potatoes (aloo), cauliflower (gobi), and green peas (matar). It’s a flavorful and hearty dish that is commonly enjoyed as part of Indian meals, often served with roti (Indian bread) or rice. Aloo Gobi Mutter is typically prepared by sautéing or frying the potatoes, cauliflower florets, and green peas together with a blend of aromatic indian spices. The dish can vary in terms of its spiciness and overall flavor profile depending on the region and personal preferences. This version is a dry curry or sabzi, compared with the aloo gobi matar gravy. The dry version is prepared mostly stir-fry style without much water
Why you will love this recipe
Easy recipe
Made with basic spices and basic ingredients available in local grocery store
Great as a mid week meal or as a wholesome dish for the weekend
Aloo Gobi Matar Ingredients
cauliflower – washed, drained and cut into florets potato – peeled and cubed green peas – frozen or fresh peas work onion finely chopped, garlic paste, ginger paste, green chilies crushed tomato puree – either use crushed canned tomatoes spice powders – red chili powder, turmeric powder, ground cumin powder, ground coriander powder, garam masala oil – I have used olive oil, you can use vegetable oil cumin seeds kasoori methi (kasuri methi/fenugreek leaves) Salt to taste coriander leaves Optional lemon juice
How to make Aloo Gobi Matar
Rinse cauliflower and let all the water drain. Wash the potatoes, leave it aside. In a heavy bottom pan or kadai heat oil and add cumin seeds and onion, sauté on medium heat for a couple of minutes until light brown. Add ginger-garlic paste and cook for a minute. Now add green chillies and tomato. Cook the mixture until oil separates from the mixture. Now add all the masala and let it cook again, once again let the oil separates from the mixture. Add kasoori methi, mix and add potato. Mix well and cover the pan with the lid and keep the heat on low. After 3-4 minutes, add cauliflower, green peas and sprinkle salt to taste Mix well, and cover the pan with the lid. Let the sabji cook on very low heat, it will take about 20-25 minutes. In between keep stirring the sabji to prevent sticking. If you need, add a little water to prevent the spices burning and to reach your desired consistency Once done, sprinkle coriander and serve hot. Enjoy with hot chapatti or paratha and yogurt and salad.
Serving Suggestion
Serve this homely sabzi with Indian flatbreads such as hot chapatis (chapati) or plain paratha As this is a dry veggie curry, a side such as a simple dal and jeera rice (cumin white rice) I love it with sliced red onion or kachumber.
Storage
Store leftover aloo gobi matar in the fridge in airtight container. It will keep for 3-4 days. You can freeze this aloo gobi recipe however the texture of the vegetables will change upon thawing.
Other North Indian curry recipes
Palak Paneer Dal Makhani Aloo Methi Dum Aloo Chana Masala As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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