Aloo Gobi Matar is an Indian Potato Cauliflower and Pea Curry recipe that is mixed with different spices and onion tomato gravy. This is one of the most delicious Indian vegetarian recipes to try which is best to eat with rice or roti.
Indian cuisines are known to be rich in vegetarian dishes which contain different spices and herbs. If you have experienced Indian street food, you will notice that there are different kinds of Potatoes or Green Peas curry.
But if you are not familiar with Indian foods, you will be confused with different dishes that have the name "Aloo" or "Matar". In English, Aloo means "Potato", Gobi means "Cauliflower" and Matar mean "Green Peas". One of my favorite Aloo recipes is the Aloo Gobi Matar which is Indian curry with potatoes, cauliflower, and peas.
This recipe can either be in a form of gravy (with water) or dry which is common as a side dish but mine is the latter. This was inspired by an Indian food place I tried, and it pairs well with white rice and my Arabic Pita bread (Kuboos) or Greek Flatbread.
I. Vegetables and Gravy
- Green Peas: You can use either the frozen or canned green peas, but in this recipe I am using the frozen one.
- Sauces / Gravy: To make the sauce, you will need onion, tomatoes, garlic and ginger.
II. Spices and Herbs
Here are the important spices and herbs when making Aloo Gobi Matar recipe:
- Bay Leaves
- Cumin Seed
- Cinnamon stick
- Red Chili Powder
- Coriander Powder
- Turmeric Powder
- Coriander Powder
- Garam Masala
Kitchen Appliance Needed
One of the most important pieces of kitchen equipment you need is the blender. You will need this when making the tomato gravy and the onion garlic ginger paste.
You can use any kitchen blender but just make sure it is strong enough to cut the onion and the rest into a puree.
To make this delicious aloo gobi mutter, there are 3 important things you need to do: Making the paste; Frying the cauliflower & potato, and Making the curry.
I. Making the Paste
Transfer the Onion, Garlic, and Ginger to the Blender. Switch On to make it into a paste.
Add the tomatoes and use the blender to make them into a paste/sauce. Set Aside when done.
II. Frying the Cauliflower and Potatoes
Pour Vegetable Oil into a Pan. Once hot, add the cauliflower and let it deep fry till its turns light brown.
Deep Fry the potatoes till they cook. Transfer to the plate and set aside.
III. Making the Curry
- By using the same vegetable oil in the pan, add cumin seeds, cinnamon stick, and Bay Leaves
- Once it turns brown, add the tomato and the onion-mixture paste.
- After that, add the different spices except for the Garam Masala. Stir to mix
- Add the fried cauliflower & potatoes, and the frozen green peas.
- Pour 1 cup of water and garam masala. Let it simmer for 5 to 10 minutes
- Add salt, black pepper and brown sugar. Give a quick stir before turning off the heat
- Serve it with roti or white rice
Tips and Hints
- When simmering the potato cauliflower green peas curry, make sure it is adjusted to low heat so that the gravy will not evaporate fast.
- If you prefer more gravy in this Indian vegetarian recipe, you can pour an additional 1 cup of water (a total of 2 cups of water)
- After deep frying the potatoes and cauliflower, remove some oil from the pan before you start adding the spices. You will only need 2 to 3 tablespoons of vegetable oil on the same pan.
- When frying the cauliflower and potatoes, do not overcook them by making them too brown. You can just half cook it since the rest will be done through simmering in the gravy.
- When blending the onions and tomatoes, cut them into smaller pieces so it will be easier to make them into a paste/puree.
Variation and Substitution
- I am using Canola Vegetable Oil but you can use Sunflower, Palm, or Peanut Oil.
- If you want spicier, you can add green or red chilies
- You can use ½ teaspoon of cumin powder instead of cumin seeds
- If you prefer healthier, you can bake the cauliflower and potatoes instead of deep frying them in the oil.
Other Indian Food Recipes
Here are other delicious Indian food recipes to make at home
📋 Recipe Card
Aloo Gobi Matar
- 1 Kitchen Blenders
- 2 Cup Cauliflower Florets
- 1 Medium Potatoes, Peeled and Chopped
- 1 Cup Green Peas
- 2 Small Onion
- 1 Thumb-size Ginger
- 3 Cloves Garlic
- 3 Medium Tomatoes
- 1 Cup Water
- Vegetable Canola Oil for Frying
- 2 Bay Leaves
- 1 small Cinnamon Stick
- 1 teaspoon Cumin seed
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric powder
- 1 tablespoon Garam masala
- 2 teaspoon Coriander powder
- ½ teaspoon Salt
- 1 teaspoon Brown Sugar
- Put the onion, garlic, and ginger into the blender to make a paste. Transfer into the bowl. Set Aside.
- Add the tomatoes into the same blender to make a puree. Set Aside
- Pour vegetable oil into the pan on medium-low heat.
- Once hot, add the cauliflower florets into the pan. Deep fry till it turns light brown. Transfer to the plate and set aside.
- Add the chopped potatoes and deep fry as well till it's cooked. Transfer to the plate and set aside.
- Remove some oil from the pan before adding the spices. There should only be 3 tablespoons of vegetable oil in the pan.
- Add cumin seeds, cinnamon sticks, and bay leaves. Stir for a minute or till the seed become brown
- Add the onion and tomato puree. Stir to mix
- Add the spices except for the garam masala. Mix to stir
- Add the deep-fried cauliflower & potatoes, and green peas.
- Pour the water. Let it simmer for 5 to 10 minutes
- While simmering, add the garam masala. Stir to mix
- Add salt, black pepper, and brown sugar. Mix to stir before turning off the heat
- Serve with rice or roti bread
- To make it spicier, add red or green chilies
- If you like more gravy, pour an additional 1 cup of water.
- If you don't want oily, baked the cauliflower and potatoes in the oven instead of deep frying them in the pan.