Aloo Gobi Matar

5 from 4 votes

25 minute aloo gobi matar, is an Indian vegetarian dish featuring cauliflower, peas and potatoes cooked in a flavorful tomato-based gravy with aromatic spices. It is like a stir fry - made in one pot and perfect for dinner!

Aloo gobi matar in a white plate.

This simple aloo gobi matar recipe is a classic and popular dish amongst Indian households.It’s a popular choice among vegans and non-vegetarians due to its rich taste and hearty texture. 

It’s main ingredients are potato (aloo), cauliflower (gobi), and peas (matar) which are cooked in a spiced onion tomato gravy.

This wholesome dish is the perfect Indian vegetarian dinner dish and can even be a side dish. It tastes great with a steaming plate of basmati rice, yogurt, and/or Indian bread like plain parathas, roti, Masala Poori (my fave), Malabar Paratha, or Bhakri.

If you love this, other weeknight popular Indian food recipes include Aloo Gobi (Potato Cauliflower), Aloo Methi (Potato Fenugreek), Chana Saag (Chickpeas Spinach), Peas Cauliflower Shaak, Gujarati Okra (Bhinda), and Aloo Palak (Potato Spinach).

Aloo gobi matar in a plate.

Why you will love this recipe

Make Ahead | Easy to make and can be made ahead for busy weeknights!

Quick to prepare | Ready in under 30 minutes without a great deal of active time.

Vegetarian, vegan, and gluten-free | Suitable for all diet types

Ingredient Notes

Below are ingredient notes for aloo gobhi matar ki sabzi. Full ingredients and directions are in the printable recipe card at the end of the post. 

Aloo gobi matar recipe ingredients in small bowls and plates.

Cauliflower: Choose a fresh and firm cauliflower for the best results. Wash it thoroughly and break it into medium-sized florets. Ensure they are not too big, so they cook evenly.

Potato: Use waxy potatoes like Yukon Gold or red potatoes for this recipe. Peel and dice them into bite-sized pieces. 

Frozen Peas: Frozen peas work well in this dish. Rinse and add them directly to the masala during the cooking process. Fresh green peas can also be used if available.

Ginger and Garlic: Grate or finely chop ginger and garlic. These aromatic ingredients add depth of flavor to the dish.

Red Onion: Finely chop the onion to create a smooth and even base for the masala.

Aloo gobi matar recipe ingredients in small bowls and plates.

Indian Spices:

Red Chili Powder: Adjust the amount based on your spice preference. It adds heat and color to the dish.

Turmeric Powder: Provides a warm golden hue to the masala.

➜Garam Masala: A blend of spices that adds a rich and robust flavor to the dish. You can either buy ready-made garam masala or make your own garam masala by grinding together cinnamon, cardamom, cloves, and bay leaves.

Salt: To taste.

Sugar: A pinch of sugar helps balance the flavors and reduces the acidity of tomatoes, but it’s optional.

Cumin Coriander Powder: A mix of ground cumin powder and coriander powder that enhances the overall taste of the masala.

Green Chili: Slit green chilies and add them to the masala for an extra kick of spiciness.

Crushed Tomatoes: You can use canned crushed tomatoes or use fresh chopped tomatoes that you cook down.  

I prefer canned crushed tomatoes for the concentration of flavor and tang which makes a huge difference and provides consistency.  If you use fresh tomatoes you may want to taste and add a little lemon juice at the end if it needs a kick of tanginess.

Prepared fresh ingredients for aloo gobi matar.

Preparation  

Preparing the vegetables: Cut the cauliflower into florets and dice the potatoes beforehand to save time during the cooking process.

Finey chop onions and green chili.

Grate or mince garlic and ginger.

Cauliflower florets in a plate.
Cut small-medium sized cauliflower florets.
Chop potato into 1 inch pieces.
Finely chop onions.

Making Aloo Gobi Matar

Pan fry potatoes and cauliflower

Heat 2 tablespoons of oil in a pot on medium heat.  Once hot, add cut potatoes and cauliflower florets.  Mix to toss and cook about 5-6 minutes.  Stir in between.  You are looking to slightly golden brown the potatoes and cauliflower for better texture.

Once cooked, remove from pot and set aside.

Potatoes and cauliflower tossed in oil
Lightly browned cauliflower and potatoes.

Sautéing the base

In the same pot, add 3 tablespoons oil on medium heat.  Once hot, add cumin seeds and let splutter 30-40 seconds.  Add asafoetida.

Next, add onions followed by green chilies.  Mix and let cook 2 minutes.

Cumin seeds cooking in oil for tadka.
Onions, green chilies, cumin seeds cooking in oil in a pot.
Onions and green chilies added.

Crushed garlic cloves and ginger are added and mixed. Cook for 1 minute.

Ginger and garlic added to pot.

Spices and tomatoes:

Add the following spice powders: turmeric powder, red chili powder, and cumin coriander to the pot.  Mix well and let cook 30-45 seconds to roast the spices.

Crushed tomatoes (canned) are next added and mixed well. Cook for 2-3 minutes.  You will notice oil start to come out at the sides which is an indication it is time to move on to the next step.

Crushed tomatoes added to aloo gobi matar.
Crushed tomatoes added to aloo gobi matar.
Cooked onion tomato gravy.
You’ll notice oil coming out at the sides separating from the masala.

 Cooking the vegetables: 

Add cauliflower, potatoes, and peas. Mix well with the tomato masala.  Sprinkle salt and ¼ cup water and mix well.  Cover and cook about 10-12 minutes.  Stir in between so it doesn’t burn.  I like to let it char slightly, but that is optional. Cook until potatoes and cauliflower are knife tender.

Cauliflower, potato, and peas tossed in onion tomato gravy in a pot.

 Finishing touches

Once cooked, add garam masala and sugar to the pot.  Mix well and let cook 1 more minute then turn off stove.

Garam masala and sugar added to the pot.
Garam masala and sugar added to the pot.

Serve aloo matar gobi with rice, yogurt, and/or chapati (roti). Optionally garnish with fresh chopped cilantro (coriander leaves).

Optionally you can sprinkle ½ tsp of kasuri methi which is dried fenugreek leaves.  It is used often as a finishing Indian herb in Indian cuisine.

Pot of Indian aloo gobhi matar.

Serving Suggestions

This easy Indian style potato cauliflower peas dish is typically served with rice or Indian flatbread (such as naan or roti). It can also be served with Bhakri or Malabar Paratha.

Or, pair it with rice – there are so many options: Sona Masoori Rice, Curd Rice, Cumin Rice, South Indian Lemon Rice, Saffron Basmati Rice, Brown Basmati Rice, and Coconut Basmati Rice to name a few Indian recipes!

Indian potato cauliflower and peas dish.

Storing

This Indian curry can be stored in an airtight container and refrigerated ahead of time for the next day or even 2-3 days after.

 

Have you tried this aloo gobi mutter recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!

Aloo gobi matar in a white plate.

Aloo Gobi Matar

Shilpa Joshi
25 minute aloo gobi matar, is an Indian vegetarian dish featuring cauliflower, peas and potatoes cooked in a flavorful tomato-based gravy with aromatic spices. It is like a stir fry – made in one pot and perfect for dinner!
5 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 146 kcal

Equipment

  • 1 wide bottom pot I used non-stick

Ingredients
  

  • 3 small-medium potatoes 315g, peeled and chopped
  • 450 grams cauliflower approximately 5 cups small-medium florets
  • ¾ cup frozen peas 90g
  • 1 medium onion 94g chopped
  • ½ cup crushed tomatoes canned, 145g
  • 1 green chili 9g
  • 3 cloves garlic 2 tsp crushed
  • 1 inch ginger 1 tsp grated
  • ½ tsp turmeric powder
  • ¾ tsp red chili powder
  • 2 tsp cumin coriander powder
  • 1 tsp salt
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 1 tsp garam masala
  • ½ tsp sugar
  • 5 tbsp oil (in parts) 2 tbsp to saute cauliflower and potato in beginning. 3 tbsp for tadka.

Instructions
 

  • Heat 2 tablespoons of oil in a pot on medium heat. Once hot, add cut potatoes and cauliflower florets. Mix to toss and cook about 5-6 minutes. Stir in between. You are looking to slightly brown the potatoes and cauliflower for better texture.
  • Once cooked, remove from pot and set aside.
  • In the same pot, add 3 tablespoons oil on medium heat. Once hot, add cumin seeds and let splutter 30-40 seconds. Add asafoetida.
  • Next, add onions followed by green chilies. Mix and let cook 2 minutes.
  • Crushed garlic cloves and ginger are added and mixed. Cook for 1 minute.
  • Add turmeric powder, red chili powder, and cumin coriander to the pot. Mix well.
  • Crushed tomatoes (canned) are next added and mixed well. Cook for 2-3 minutes. You will notice oil start to come out at the sides which is an indication it is time to move on to the next step.
  • Add cauliflower, potatoes, and peas to the pot. Add salt and ¼ cup water and mix well. Cover and cook about 10-12 minutes. Stir in between so it doesn't burn. I like to let it char slightly, but that is optional. Cook until potatoes and cauliflower are knife tender.
  • Once cooked, add garam masala and sugar to the pot. Mix well and let cook 1 more minute then turn off stove.
  • Serve aloo gobi matar with rice, yogurt, and/or chapati (roti). Optionally garnish with fresh chopped cilantro.

Notes

Note, I like to pan fry the cauliflower and potatoes for a slightly crisper texture.  You can skip this part if you want.

Nutrition

Calories: 146kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gSodium: 468mgPotassium: 336mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 41mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Comment & Rate this Recipe

I love hearing from you! Submit your question or recipe review here.

If you loved this recipe, please consider leaving a star rating when you comment. Your ratings help others discover these dishes online, and they mean a lot to me! Thanks for your support! 🌟

Sincerely,
Shilpa

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    Made this recipe 2x. First time, I followed directions as given & it was excellent. Second time I made it, but didn’t have any potatoes on hand & was short on cauliflower. So I used sweet potatoes instead of regular potatoes, & added some canned chickpeas to supplement the cauliflower I had. This version worked really well too. Your recipe is a keeper!

    1. Hi Jenny – Thanks so much for letting me know, makes me so happy to hear! The sweet potatoes must’ve been a delicious twist and a great idea for others to try 🙂