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Aloo gobi matar in a white plate.
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5 from 4 votes

Aloo Gobi Matar

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: aloo gobi matar
Servings: 6 servings
Calories: 146kcal
Author: Shilpa Joshi

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.
    Cumin seeds cooking in oil for tadka.
  • Next, add onions followed by green chilies. Mix and let cook 2 minutes.
    Onions, green chilies, cumin seeds cooking in oil in a pot.
  • Crushed garlic cloves and ginger are added and mixed. Cook for 1 minute.
    Ginger and garlic added to pot.
  • Add turmeric powder, red chili powder, and cumin coriander to the pot. Mix well.
    Spices added to pot.
  • 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.
  • 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.
    Potatoes, cauliflower, and peas added to pot.
  • 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.
  • Serve aloo gobi matar with rice, yogurt, and/or chapati (roti). Optionally garnish with fresh chopped cilantro.
    Aloo gobi matar in a plate.

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: 146kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 468mg | Potassium: 336mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 41mg | Calcium: 34mg | Iron: 1mg