Aloo gobi matar recipe - a Punjabi style dish made from potato, peas and cauliflower with typical onion-tomato gravy. I have mentioned couple of other cooking methods to make this curry in jiffy. So don’t forget to check that in notes below.
Gobi is one of favorite vegetable and so I make many different dishes using this vegetable e.g. gobi matar, gobi capsicum, aloo gobi, gobi paratha etc.
Many times if this vegetable in not season then you may find worms in it. I have shared the method of cleaning gobi in this recipe. So make sure to check the description of it.
Check out more curry recipes
Capsicum curry // Lauki kofta curry // Okra curry // Mixed vegetable curry
How to make
1) Start by making paste. Roughly chop onion, tomato, ginger, garlic and green chilies.
2) Make smooth paste using grinder or blender.
3) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
4) Then add bay leaf and cinnamon stick. Sauté for 30 seconds and you will get nice aroma from the spices.
5) Add onion-tomato paste and mix.
6) Cook till all the water evaporates and becomes thick paste. Meanwhile clean, chop gobi and aloo.
7) Now add turmeric powder, red chili powder, cumin powder, coriander powder and salt.
8) Mix well and sauté for a minute.
9) Then add 1 ½ cups of water and mix.
10) Add cauliflower florets, potatoes and peas.
11) Mix well. Cover the pan.
12) Cook till potatoes and cauliflower get cooked. It should be soft but NOT mushy. They should be just cooked through and still holding their shape.
13) Do stir twice or trice in between and make sure that it is not sticking to the pan. If it dries out then add splash of water as needed. Then add garam masala, amchur powder and kasoori methi.
14) Mix well and simmer for 1-2 minute.
15) Turn off the stove and finally garnish it with chopped cilantro.
Remove it to a serving bowl and serve. If not serving right away then keep it covered, so it stays warm till the time of serving.
Serving suggestion: Serve this aloo gobi matar gravy with roti/phulka or paratha. Serve onion lachha or kachumber salad on side. It can be served with plain steamed rice as well.
NOTES:
- If you are in rush: while onion-tomato gravy is cooking, Boil the potatoes, peas and cauliflower in pressure cooker or microwave or in pan in boiling water separately. Add cooked veggies to the gravy, simmer for 3-4 minutes and it is ready.
- Another method: Start preparing this in pressure cooker, after step 11, cover the cooker with lid, put the weight on and cook for 2 whistles on medium. Then continue with step 13.
Aloo gobi matar curry
Ingredients
To grind into paste -
- 1 medium or 1 cup Red onion roughly chopped
- 2 medium or 1 ½ cups Tomato roughly chopped
- ½ inch Ginger
- 1 clove Garlic
- 2 small Green chilies
For aloo gobi matar recipe -
- 2 cups Cauliflower (gobi) separated into small florets
- 1 medium or 1 cup Potatoes cubed, should be same size of cauliflower florets
- ½ cup Green Peas
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- ½ inch Cinnamon stick
- 1 teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- Salt to taste
- ½ teaspoon Garam masala
- ¼ teaspoon Amchur powder (Dried mango powder)
- 1 teaspoon Kasoori methi (Dried fenugreek leaves)
- 1 ½ cups Water adjust as per your liking gravy consistency
- 2 tablespoons Cilantro or coriander leaves finely chopped
Instructions
Making paste:
- Roughly chop onion, tomato, ginger, garlic and green chilies.
- Make smooth paste using grinder or blender.
Making aloo gobi matar recipe:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- Then add bay leaf and cinnamon stick. Sauté for 30 seconds.
- Add onion-tomato paste and mix. Cook till all the water evaporates and becomes thick paste.
- Now add turmeric powder, red chili powder, cumin powder, coriander powder and salt. Mix well and sauté for a minute.
- Then add 1 ½ cups of water and mix.
- Add cauliflower florets, potatoes and peas. Mix well. Cover the pan.
- Cook till potatoes and cauliflower get cooked. Do stir twice or trice in between and make sure that it is not sticking to the pan. If it dries out then add splash of water as needed.
- Then add garam masala, amchur powder and kasoori methi. Mix well and simmer for 1-2 minute.
- Turn off the stove and finally garnish it with chopped cilantro.
Most excellent recipe. Tastes like what I get at a fine Indian restaurant. Not too fussy, but still full of flavor and very authentic tasting. Highly recommend.
Very glad that you enjoyed.
Wonderful recipe! Such a complex blend of spices with fabulous results.
Thank you. Glad that you liked.
Also, I don't have dried mango powder - is that essential?
Thank you!
no worries.
Add little lemon or lime juice