Learn how to make delicious Dhaba Style Aloo Gobi Matar recipe with step by step pictures. Simple Aloo Gobi Matar Dry goes well with any Indian bread.
Today I am sharing a humble side dish for daily Indian Bread like Roti or Phulka made with three vegetables – Aloo Gobi Matar. A dry version of potatoes, cauliflower and green peas curry seasoned with Indian spices makes for a very comforting meal when served with plain rice, dal and chapati. With three main vegetables, this curry can be made gravy style or stir-fry style. Obviously I chose to make a dry version, which was very delicious with ghee smeared phulkas.
Aloo Gobi Matar Curry
In most restaurants and dhabas across India, it is quite common to find paneer, mushroom and vegetable- based curries & gravies. And one of the popular vegetable side dish recipes is this Aloo Gobi Matar. Aloo – Potato, Gobi – Cauliflower, Matar - Green Peas are the main vegetables used in making this dry curry. But there are other variations in the form of Aloo Gobi, Aloo Matar, Gobi Matar – depending on the availability & choice of vegetables.
During the winter months when there is fresh produce of green peas and new potatoes, this recipe makes it all the more delicious.
Important Notes to make Perfect Aloo Matar Gobi
This side dish recipe for Indian bread is beginner-friendly and it is very easy to make. Remember to follow the below notes to make it taste delicious.
- Roasting chopped potato and cauliflower enhances the taste of the curry. The semi-cooked vegetables are further cooked in onion tomato curry, perfectly absorbing all the flavors.
- The onion and tomato gravy is the base of this recipe. Don’t add any water, let the masala cook in the juices of the tomatoes and get into a thick consistency.
- Add fresh/frozen green peas towards the last few minutes as they take the least amount of time to cook. Alternatively, you could also add steamed peas towards the end.
Serving Suggestions
Aloo Gobi Matar goes very well with hot roti or phulka along with some dal. It could also be served as a side dish for hot rice too.
Check out other side dish recipes
Aloo Gobi Matar Recipe with Step by Step Pictures
In a pan heat 1 tablespoon oil. Add 2 cups blanched cauliflower florets and 2 medium potatoes.
Fry on low flame for about 7-10 mins stirring them occasionally until they crisp up. Remove them from the pan.
In the same pan, heat the remaining 1 tablespoon oil. Add 1 teaspoon cumin seeds and 1 finely chopped green chilli. Fry until the cumin seeds begin to pop and then add ¼ teaspoon asafoetida.
Next add 1 medium onion finely chopped and fry on low flame until they are golden brown.
Now add 1 teaspoon ginger garlic paste and fry for few seconds until there is no raw smell.
Add the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder and ½ teaspoon garam masala powder. Fry the powders for a minute.
Add 2 medium sized tomatoes finely chopped.
Cook on low flame until the tomatoes are mushy.
Now add the roasted potatoes and cauliflowers along with fresh green peas. Mix well.
Cook on low flame for another 4-5 mins and then add salt.
Finally garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.
Serve hot with roti, phulka or any Indian bread and plain rice along with dal.
Recipe Notes
- Blanching cauliflower helps removes any worms.
- If you want to make this gravy style, add a cup of water after the tomatoes are cooked.
Recipe Card
Aloo Gobi Matar | Potato Cauliflower Peas Curry
Equipment
- Thick Bottomed Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Cauliflower Florets Blanched
- 2 Medium Potatoes Cubed
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 Green Chilli Finely Chopped
- ¼ teaspoon Asafoetida
- 1 Medium Onion Finely Chopped
- 2 Medium Tomatoes Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- ½ tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala Powder
- 2-3 tablespoon Finely Chopped Coriander Leaves
- Salt as needed
Instructions
- In a pan heat 1 tablespoon oil. Add 2 cups blanched cauliflower florets and 2 medium potatoes.
- Fry on low flame for about 7-10 mins stirring them occasionally until they crisp up. Remove them from the pan.
- In the same pan, heat the remaining 1 tablespoon oil. Add 1 teaspoon cumin seeds and 1 finely chopped green chilli. Fry until the cumin seeds begin to pop and then add ¼ teaspoon asafoetida.
- Next add 1 medium onion finely chopped and fry on low flame until they are golden brown.
- Now add 1 teaspoon ginger garlic paste and fry for few seconds until there is no raw smell.
- Add the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder and ½ teaspoon garam masala powder. Fry the powders for a minute.
- Add 2 medium sized tomatoes finely chopped.
- Cook on low flame until the tomatoes are mushy.
- Now add the roasted potatoes and cauliflowers along with fresh green peas. Mix well.
- Cook on low flame for another 4-5 mins and then add salt.
- Finally garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.
Notes
- Blanching cauliflower helps removes any worms.
- If you want to make this gravy style, add a cup of water after the tomatoes are cooked.
Nutrition
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