Aloo Gobi Matar is a classic North Indian curry that is a favorite of many.
The lovely combo of potatoes (aloo), cauliflower (gobi) and green peas (matar) in an onion-tomato based curry spiced the Indian way is truly a delight to have with naan or rotis.
Here i present the recipe the way I make it a home with a slight variation which, in my opinion, makes it much better. You can also have the aloo gobi matar curry with steamed rice. 
So when there is less time and you crave for a comforting Indian meal, then this it. Paired with some rice or rotis or breads along with a Indian pickle or salad, you have a healthy & hearty meal in the comforts of your home.
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Aloo Gobi Matar
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
Description
Aloo Gobi Matar is a classic North Indian curry featuring potatoes, cauliflower, and peas in a spiced onion-tomato sauce, perfect with naan or rotis.
Ingredients
- 2 cups (480 ml) cauliflower florets
- 2 cups (480 ml) peeled and chopped potatoes
- 1 to 1 1/2 cups (240-360 ml) fresh or frozen peas
- 2 small bay leaves or 1 large bay leaf
- 1 or 2 green chilies, slit
- 1/2 tsp cumin seeds
- 1/4 cup (60 ml) finely chopped onions
- 1 cup (240 ml) chopped tomatoes
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- Salt to taste
- 3 cups (720 ml) water
- 2 tbsp (30 ml) oil
- 1 tbsp kasuri methi (dry fenugreek leaves)
Instructions
- Firstly, rinse and chop all the veggies.
- Keep the cauliflower florets in salted water for 15-20 minutes.
- Then drain the florets and keep aside.
- Blend the onion, tomatoes, ginger and garlic to a smooth paste.
- No need to add water while blending as the tomato juices help in the blending process.
- Heat oil in a pan.
- Fry the cumin first with the bay leaves.
- Add the chopped onions and fry till light brown.
- Add the ground onion-tomato paste
- Stir and then add all the spice powders, one by one.
- Fry the masala till the oil starts to leave the sides.
- The oil should start leaving the masala.
- This technique is also called as bhunao in hindi as is a must to get that right taste and flavor in the recipe.
- Keep on stirring so that the masala does not stick to the pan.
- This might take around 7-9 minutes.
- Now add the cauliflower florets, potatoes and peas.
- Add 3 cups water and stir the curry.
- Finally add the slit green chilies and salt.
- Let the whole curry come to a boil.
- Then cover with a lid and let the curry simmer till the veggies are cooked.
- Finally add crushed kasuri methi leaves
- Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.
- The curry can also be served with bread.
Notes
- You can also cook the curry in a pressure cooker by using 2 or 2 1/2 cups of water instead of 3 cups.
- Kasuri Methi or dry fenugreek leaves add a lot of flavor to the dish.
- Pair with rice, rotis, or naan for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 40
- Fiber: 6
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
What is the bhunao technique, and why is it important here?
Bhunao means frying the masala — the onion-tomato-spice paste — until the oil visibly separates and starts leaving the sides of the pan. The recipe says this takes about 7–9 minutes of constant stirring on medium heat. Skipping or shortening this step leaves the spices raw and the curry tasting flat; the bhunao is what builds the deep, rounded flavor that defines North Indian curries.
Why soak the cauliflower florets in salted water before cooking?
The recipe calls for keeping the cauliflower florets in salted water for 15–20 minutes before draining. This pre-soak helps remove any insects or grit hiding in the florets, and the salt firms the texture slightly so the cauliflower holds together in the curry rather than becoming mushy.
What is kasuri methi, and what does it add to the dish?
Kasuri methi is dried fenugreek leaves — they have a pleasantly bitter, slightly maple-like aroma. The notes explicitly say kasuri methi adds a lot of flavor to this dish; it is stirred in at the very end (crushed between your palms to release its fragrance). Look for it in Indian grocery stores.
Can I cook this in a pressure cooker?
Yes — the notes say you can use a pressure cooker, but reduce the water from 3 cups to 2 or 2½ cups to account for the sealed cooking environment. The rest of the method stays the same.
Switching to a Vegan lifestyle recently has been a somewhat confusing and sometimes difficult transition for me. My favorites have always been traditional Puerto Rican dishes that I grew up with and Asian foods, including Indian cuisine. My latest comfort food when dining out is Aloo Gobi Matar. I love the veggies but love, love, love the sauce! I’m so happy to have found your recipe site and I’ll be making this for dinner tomorrow! The recipe seems easier than what expected considering how complex the flavors of the sauce feels in the mouth. Thanks for this site. I will most likely to prepare more great Indian food at home!
hey your recipe and tutos is awosme. And check you have writted two times turmeric powder.
Hi, this recipe looks great but I have a question. Did you mean to have the 1/2 Teaspoon turmeric powder listed twice?
I plan to make this for dinner tomorrow night.
Thanks,
Linda
Nevermind…! I’ve got baby brain.
Hello,
This sounds delicious…I’m confused when to use the onions. Step 3 says to blend them with the tomatoes, etc to a paste. Then step 8 says to sauté until browned. I only see the one onion mentioned in ingredients…
Please clarify this for me.
I tried this recipe last night and it turned out so very good for my boyfriend and I, super yummy!
the tomatoes are ground into a paste and its 3 tomatoes that are added in the ground paste. its clearly mentioned in the recipe.
Sorry but when do you add the 2cups of peeled and chopped tomatoes