Aloo Gobi Matar - Potatoes & Cauliflower with Peas

vegetarianlunchdinnerindianindian vegetarianveganindian vegetarian dinner

Aug 20

Written By Anadi Misra

This post may contain affiliate links. Read our disclosure policy

Jump to Recipe Jump to Video

Screen Shot 2021-08-20 at 12.36.36 AM.png — The ultimate speedy and healthy Indian vegetarian stir fry or *bhujia* is this **Aloo Gobi Matar**! Enjoy the crispy potatoes and cauliflower, paired with some sweet green peas! Serve with bread, rice, and/or your favourite dal!

What is Aloo Gobi Matar?

Aloo Gobi Matar translates to “potatoes & cauliflower with peas.” This is an easy dry curry or bhujia that’s extremely healthy and perfect for weeknight dinners. This was served on a weekly basis in my household, so you could say that I know it like the back of the hand! While I’m not the biggest cauliflower fan, as you may have noticed from the lack of cauliflower recipes on this website (this is literally the first one, but I do plan on sharing more!), I’ll never say no cauliflower prepared in this dish.

If you’re following me on YouTube, you know that for the month of August, in celebration of India’s Independence Day that was on August 15th, I’m hosting an open collaboration for all YouTube cooks to get out of their comfort zones with Indian cooking! I called the collaboration #mycookingjourney2021. For those who are new to Indian cooking, I encourage you to try a classic recipe you’ve never made before. If you’re a seasoned pro, then I suggested you create a fun fusion, or maybe find something you’ve never made before. I’m participating in the collaboration too, and I’ve shared both types of recipes! If you’re reading this at the time of publishing and you have a YouTube channel, then I hope you’ll join! There’s still time and I’d love to see your contribution!

With that being said, while I know the taste of Aloo Gobi Matar like butter on toast, I’ve only made it a handful of times since living in Canada. Unfortunately, most times when I’ve made this dish, I couldn’t replicate the perfect taste I used to love at home. Of course, the moral of the story is practice makes perfect, and if at first you don’t succeed - try, try again! With some trial and error, I’ve finally nailed the perfect Aloo Gobi Matar, and I’ll be sharing this nutritious and delicious dish with you today! I’ll share some tips to make the veggies crunchy and perfect and to get maximum deliciousness from this meal. You’ll want to have it on your weekly menu as I did with this recipe! Let’s get to it!

Why Make aloo gobi matar masala?

There are so many reasons why you should make this Aloo Gobi Matar Masala recipe! Here are some reasons why this dish should be on your dinner menu tonight!

Loaded with healthy vegetables
High in fibre to keep you full
Quick to make
One-pan
Kid-friendly
Can easily be prepared in advance
VEGAN
NO GARLIC OR ONION

Ingredients for aloo gobi matar

We’re going with minimal ingredients for this Aloo Gobi Matar recipe. We’ll have our three main components and include a couple of classic spices. This is meant to be a quick and easy weeknight dinner, so you won’t need to raid your pantry for this one!

Remember, the FULL PRINTABLE RECIPE CARD is at the bottom of this post! All ingredients with their associated measurements will be at the bottom

Vegetables: The veggies used in this recipe are potatoes, cauliflower, and peas. Peel the potatoes and rinse thoroughly, then cut into wedges. I recommend you use yellow potatoes because they will give the best flavour, but if you can’t find Yukon gold yellow potatoes, white potatoes or russet potatoes will work just fine. As for the cauliflower, I’ll wash one small head of cauliflower and cut it into florets. For the peas, you can use either fresh or frozen peas. You won’t need to defrost frozen peas because they’ll warm up with the cauliflower and potatoes.
Oil: For this recipe, I’m using olive oil to cook our veggies. You could use ghee if you want, but keep in mind that the recipe will no longer be vegan. For other plant-based cooking oils, I recommend avocado oil or coconut oil.
Spices: Cumin seeds and green chiles are the only whole spice we’ll use here. For ground spices, we’ll use hing, turmeric, red chili powder, ground coriander and garam masala. Optionally, you can finish the dish with some mango powder.
Salt: Always to taste!
Cilantro: For garnish and it will refresh the dish.

How to Make Aloo gobi matar step by step

Heat a pan on medium heat and add olive oil. Add a pinch of hing, the cumin seeds and mix well.
Add turmeric, red chili powder and ground coriander. Saute for 30 seconds or so or until the spices are lightly roasted.
Optionally, for additional spice add green chillies and cook for about a minute.
Add potatoes and cauliflower and mix well to coat with the spices. Put a lid on the pan and continue cooking, while stirring every few minutes until the vegetables are tender. To help speed up the cooking time, add a pinch or two of salt.
Once the potatoes and cauliflower are cooked, create a well at the center of the pan and add frozen peas. Cook out the frost from the peas and then mix well. If using fresh peas, boil them in water for 3-5 minutes and then add to the pan.
Garnish with cilantro and season with salt to taste. Finish the dish with garam masala and mango powder. Serve hot!

What if I want to make this dish with onions and garliC?

We would need to ensure the onions and garlic are properly cooked so the best time to add onions and garlic is when the potatoes are half cooked. Use 1/2 medium onion for 1 medium potato and 1-2 garlic cloves as the ratio!

Tips for a satisfying Aloo gobi matar

Keep a close eye on the the spices, if the heat is too high, you would likely need to start the dish all over.
If at any point you feel the spices are getting burnt, cool things down with a splash of water.
I enjoy a slight char on my cauliflower, if you don’t simply set the heat to medium low or low instead of medium.
Peas always are my go to choice to add color and a ton of simple sweetness! Add as much as you want.

SERVING SUGGESTIONS

Aloo Gobi Matar is one of those dishes that you can serve in so many ways! This is already a very nutritious meal with all the vegetables we have, and it is very high in fibre. However, you can make it more balanced by serving with a protein-rich dish such as your favourite dal, or add more fibre with a bread made of atta flour. Here are ways that I love to serve Aloo Gobi Matar:

Paratha
Homestyle Roti
Maseladar Chana Dal or Mixed Dal Tadka
Pickle of your choice (I like brinjal and mango pickle!)
Dahi (yogurt)

How to Store Aloo Gobi Matar

You can certainly save the leftovers if you have them! This is also a great meal to prepare in advance for a take-along lunch. To store leftovers, transfer the curry into an airtight container. Aloo Gobi Matar will stay fresh in the fridge for 3-4 days.

You can reheat in the microwave or over the stove. For the microwave, put the container in and heat for about 3 minutes, stirring every minute or so to ensure the dish is evenly warmed through. To reheat over the stove, transfer the contents into a pan and heat on medium-low. Stir occasionally, until the dish has entirely warmed through.

Loved Aloo Gobi Matar? Try out these other Indian Aloo Recipes!

WATCH HOW TO MAKE Aloo Gobhi Bhujia HERE:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

aloo gobi, how to make aloo gobi, best aloo gobi recipe, easy aloo gobi recipe, easy aloo gobi, aloo gobi easy recipe, aloo gobi how to make, aloo gobi best recipe, potato curry, potato curry without tomato, aloo gobi matar recipe, aloo gobi matar recipe dry, aloo gobi matar recipe without onion garlic, aloo gobi recipe without onion garlic tomato, how to make aloo gobi matar sabzi, aloo gobi matar curry recipe, cauliflower potato peas sabzi , cauliflower potato peas masala, cauliflower potato peas fry, cauliflower potato peas curry, cauliflower green peas and potato curry, aloo gobi recipe,cauliflower curry,aloo gobi masala, cauliflower potato and green peas curry, how to make aloo gobi matar sabzi, how to make aloo gobi matar sabji, how to make aloo gobi matar dry, how to prepare aloo gobi matar curry, how to cook aloo gobi matar ki sabji, how to make aloo gobhi matar ki sabji

Indian, vegetarian, lunch, dinner

Indian

Yield: 2

Author: Anadi

Aloo Gobi Matar | VEGAN Potatoes Cauliflower & Peas Curry | #potatoday2021 | #mycookingjourney2021https://youtu.be/q39a933O3QgAloo Gobi Matar is a vegan Indian potatoes, cauliflower & peas dry curry recipe. This recipe will show you how to make an easy aloo gobi matar without garlic or onion. Aloo gobi matar sabji is a healthy one-pan dinner that's loaded with vegetables and is perfect to make if you're looking for a vegan Indian dinner. Aloo gobi matar can be served with rice or bread or your favourite dal.2021-08-20

Aloo Gobi Matar - Potatoes & Cauliflower with Peas

( 0 reviews )

The ultimate speedy and healthy Indian vegetarian stir fry is this Aloo Gobi Matar! Enjoy the crispy potatoes and cauliflower, paired with some sweet green peas! Serve with bread, rice, and/or your favourite dal!

Prep time: 7 MinCook time: 27 MinTotal time: 34 Min

Ingredients

1 medium potato, cut into wedges
1/3 small head of cauliflower, cut into florets
1/2 Cup green peas (fresh or frozen)
2 tsp olive oil
1/2 tsp cumin seeds
pinch of hing
1/2 tsp turmeric
1 tsp red chili powder
1 tsp ground coriander
1-2 green chillies, chopped
1/8 tsp mango powder
1/2 tsp garam masala
cilantro for garnish
salt to taste

Instructions

Heat a pan on medium heat and add olive oil. Add a pinch of hing, the cumin seeds and mix well.
Add turmeric, red chili powder and ground coriander. Saute for 30 seconds or so or until the spices are lightly roasted.
Optionally, for additional spice add green chillies and cook for about a minute.
Add potatoes and cauliflower and mix well to coat with the spices. Put a lid on the pan and continue cooking, while stirring every few minutes until the vegetables are tender. To help speed up the cooking time, add a pinch or two of salt.
Once the potatoes and cauliflower are cooked, create a well at the center of the pan and add frozen peas. Cook out the frost from the peas and then mix well. If using fresh peas, boil them in water for 3-5 minutes and then add to the pan.
Garnish with cilantro and season with salt to taste. Finish the dish with garam masala and mango powder. Serve hot!