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Aloo Gobi Matar Curry

Aloo Gobi Matar Curry

aloo gobi matar

Paired with some rice or rotis or breads along with a Indian pickle or salad, this is a delicious, healthy and hearty meal.
By Dossana Amit

aloo gobi matar

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.

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aloo gobi matar curry

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

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  • Author: Dassana
  • Total Time: 45 minutes
  • Yield: 3-4 1x



for the curry:

  • 2 cup cauliflower florets
  • 2 cups peeled & chopped potatoes
  • 1 or 1.5 cups 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 chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp kasuri methi/dry fenugreek leaves, crushed (optional)
  • 2 tbsp oil
  • few coriander leaves for garnishing
  • salt as required

for the masala paste:

  • 1/2 cup chopped onion
  • 3 medium size tomatoes, chopped
  • 1/2 inch ginger
  • 34 garlic


  1. Firstly, rinse and chop all the veggies.
  2. Keep the cauliflower florets in salted water for 15-20 minutes.
  3. Then drain the florets and keep aside.
  4. Blend the onion, tomatoes, ginger and garlic to a smooth paste.
  5. No need to add water while blending as the tomato juices help in the blending process.
  6. Heat oil in a pan.
  7. Fry the cumin first with the bay leaves.
  8. Add the chopped onions and fry till light brown.
  9. Add the ground onion-tomato paste
  10. Stir and then add all the spice powders, one by one.
  11. Fry the masala till the oil starts to leave the sides.
  12. The oil should start leaving the masala.
  13. This technique is also called as bhunao in hindi as is a must to get that right taste and flavor in the recipe.
  14. Keep on stirring so that the masala does not stick to the pan.
  15. This might take around 7-9 minutes.
  16. Now add the cauliflower florets, potatoes and peas.
  17. Add 3 cups water and stir the curry.
  18. Finally add the slit green chilies and salt.
  19. Let the whole curry come to a boil.
  20. Then cover with a lid and let the curry simmer till the veggies are cooked.
  21. Finally add crushed kasuri methi leaves
  22. Garnish with coriander leaves and serve hot with some naan, rotis or steamed rice.
  23. The curry can also be served with bread.


You can also cook the curry in a pressure cooker. For cooking in a pressure cooker add 2 or 2.5 cups water instead of 3 cups water.

Kasuri Methi or dry fenugreek leaves adds a lot of flavor to the dish. If you can manage to get it, then very good. However if not, then the dish will lack the aroma of the dry fenugreek leaves, but nevertheless still taste good.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
View Comments (8)
  • 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.

  • 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.



  • 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!

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