Looking for a dish that’s simple, wholesome, and bursting with flavor? Aloo Gobi Matar is exactly that. It’s an Indian classic made with just three everyday veggies—potatoes (aloo), cauliflower (gobi), and green peas (matar)—all cooked in a fragrant blend of spices. The best part? It’s easy to make, adaptable to what you have in your kitchen, and works beautifully with roti, naan, or rice.
I’ll walk you through the recipe step by step. Ready? Let’s get cooking!
Quick Recipe Facts
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Serves: 4
- Skill Level: Easy
What You’ll Need
Ingredients
Veggies:
- 2 cups cauliflower florets (blanched)
- 2 medium potatoes (cubed)
- ¼ cup green peas (fresh or frozen)
For the Flavor:
- 2 tablespoons vegetable or mustard oil
- 1 teaspoon cumin seeds
- 1 green chili (chopped)
- ¼ teaspoon asafoetida (hing)
- 1 onion (finely chopped)
- 2 tomatoes (finely chopped)
- 1 teaspoon ginger-garlic paste
Spices:
- ½ tablespoon Kashmiri red chili powder (mild, or use paprika for less heat)
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
For Garnish:
- 2–3 tablespoons fresh coriander leaves (chopped)
Substitutions:
- No cauliflower? Use broccoli.
- No fresh peas? Frozen peas work fine—or swap in carrots or bell peppers for variety.
- No garam masala? A pinch of cinnamon, nutmeg, and cloves will do.
Step-by-Step Instructions
1. Prep the Veggies
- Blanch the cauliflower florets in salted water for about 3–4 minutes, then drain. This keeps them tender but firm.
- Cube the potatoes into bite-sized pieces.
2. Fry the Veggies
- Heat 1 tablespoon of oil in a pan.
- Fry the cauliflower and potatoes until golden and slightly crispy (about 7–10 minutes). Remove and set aside.
Why fry first? It locks in their shape so they don’t get mushy later.
3. Build the Masala Base
- Add the remaining oil to the pan.
- Toss in cumin seeds and let them pop for 30 seconds.
- Add green chili and a pinch of asafoetida. Stir for a burst of aroma.
- Fry onions on low heat until golden brown.
- Add ginger-garlic paste and cook till the raw smell fades (about a minute).
4. Toast the Spices
- Lower the heat. Stir in red chili powder, coriander powder, cumin powder, turmeric, and garam masala.
- Cook for a minute to release the spices’ aroma.
5. Cook the Tomatoes
- Add the chopped tomatoes. Cook until they turn soft and form a thick paste (about 5–7 minutes).
Tip: You’ll know it’s ready when the oil starts to separate from the masala.
6. Combine & Simmer
- Toss the fried veggies and peas into the masala. Coat them well.
- Add salt to taste. Cook on low for 4–5 minutes until everything is tender.
Want a curry-style dish? Add 1 cup of water after the tomatoes and simmer before mixing in the veggies.
7. Garnish & Serve
- Sprinkle fresh coriander on top.
- Serve hot with roti, naan, or steamed rice.
Make It Your Way
Spice It Up or Down:
- Need mild? Skip the green chili.
- Love heat? Add extra garam masala or chili powder.
Seasonal Swaps:
- Add winter veggies like carrots or beans.
- In summer, a squeeze of fresh lime adds a refreshing twist.
Diet-Friendly Notes:
- Naturally vegan? Check.
- Gluten-free? Just skip asafoetida or use a gluten-free version.
Tips for Serving & Storing
How to Serve:
Pair Aloo Gobi Matar with:
- Warm, soft roti or naan
- Steamed rice
- A side of cool cucumber raita or tangy mango pickle
Leftovers?
- Store in an airtight container for up to 3 days in the fridge.
- Reheat on the stove or microwave. Add a splash of water if it looks dry.
This recipe is more than just a meal; it’s comfort in a bowl. The best part? You can customize it to match your mood, pantry, or spice tolerance. It’s hearty, flavorful, and sure to win over anyone at your table. Enjoy!
PrintAloo Gobi Matar Recipe
Aloo Gobi Matar is a traditional Indian dish that brings together potatoes (aloo), cauliflower (gobi), and green peas (matar) simmered in a fragrant, spiced masala. It’s a simple, comforting, and wholesome vegetarian meal that pairs beautifully with roti, naan, or rice. Perfect for weeknight dinners or as part of a festive spread, this recipe is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Indian
Ingredients
Vegetables:
- 2 cups cauliflower florets (blanched)
- 2 medium potatoes (cubed)
- ¼ cup fresh green peas (or frozen)
Masala Base:
- 2 tablespoons vegetable or mustard oil
- 1 teaspoon cumin seeds
- 1 green chili (finely chopped)
- ¼ teaspoon asafoetida (hing)
- 1 medium onion (finely chopped)
- 2 medium tomatoes (finely chopped)
- 1 teaspoon ginger-garlic paste
Spices:
- ½ tablespoon Kashmiri red chili powder (or paprika for mild heat)
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
Garnish:
- 2–3 tablespoons fresh coriander leaves (chopped)
Optional Additions:
- Add carrots or bell peppers for more veggies.
- A squeeze of fresh lime juice for added freshness.
Instructions
Step 1: Prep the Veggies
- Blanch the cauliflower florets in salted water for 3–4 minutes. This ensures they cook evenly without becoming mushy.
- Cube the potatoes into bite-sized pieces and pat them dry.
Pro Tip: Blanching removes any bitterness and keeps the cauliflower tender.
Step 2: Fry the Vegetables
- Heat 1 tablespoon of oil in a thick-bottomed pan over medium heat.
- Add the blanched cauliflower and potato cubes. Fry for 7–10 minutes until lightly golden. Set aside.
Avoid This: Overcrowding the pan can make the vegetables soggy instead of crisp. Fry in batches if needed.
Step 3: Build the Masala Base
- Heat the remaining tablespoon of oil in the same pan.
- Add cumin seeds and let them crackle (about 30 seconds).
- Toss in the chopped green chili and asafoetida. Stir for a few seconds.
- Add the onion and sauté on low heat until golden brown.
- Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
Visual Cue: The onions should caramelize to a light golden hue for a sweet, rich flavor.
Step 4: Add the Spices
- Lower the heat and mix in Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala.
- Stir for 30 seconds to toast the spices gently and release their aroma.
Pro Tip: Stirring the spices too long can make them bitter. Keep it brief!
Step 5: Cook the Tomatoes
- Add finely chopped tomatoes to the pan.
- Cook on low heat for 5–7 minutes until they break down into a thick paste.
Check This: The oil will separate from the masala when it’s ready.
Step 6: Combine Veggies with Masala
- Add the fried cauliflower, potatoes, and peas to the masala.
- Stir well to coat the vegetables evenly.
- Cook on low heat for 4–5 minutes until the vegetables are tender.
- Season with salt to taste.
Step 7: Garnish and Serve
- Turn off the heat and sprinkle fresh coriander leaves over the dish.
- Serve hot with roti, naan, or steamed rice.
Optional: For a gravy version, add 1 cup water after Step 5 and simmer before mixing in the veggies.
Notes
Serving Suggestions:
- Pair with dal tadka, cucumber raita, or mango pickle for a complete meal.
- Add a side of papad or chargrilled veggies for extra texture.
Storage & Reheating Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying.
Tips & Tricks:
- Use frozen peas directly, no need to thaw.
- For a smoky flavor, add a pinch of smoked paprika or roast the cumin seeds before adding them.
- Avoid overcooking the vegetables—they should remain slightly firm for the best texture.
