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Aloo Gobi Matar can be prepared dry as a stewed vegetable dish or it can have a sauce or curry base. This Aloo Gobi Matar is an onion-tomato curry recipe with these three vegetables. It is mildly spiced and really delicious when paired with some roti, steamed rice or even naan.

Potatoes, cauliflower and green peas are some of the vegetables that are always available, especially in the Indian pantry. What better way than to combine them and cook a dish that can easily be used as a quick side dish for any meal.

When it comes to vegetables, aloo, Gobi and matar top everyone’s list from North India. Apart from Aloo Gobi Matar, they also like dishes like Aloo Matar, Methi Matar Malai, Aloo Methi, Jeera Aloo and Aloo Gobi. Besides, they are also made into paratha.


  • This recipe calls for readily available ingredients commonly used in South Asian cuisine.
  • Oil: Virtually any oil will work here. Olive oil should be fine too.
  • Onions: I usually use yellow, but red onions work too.
  • Garlic + ginger: You can crush them in a mortar or put them in a food processor and chop them finely.
  • Tomatoes: Roma and vine tomatoes work great here. Coarsely chop again in a food processor by gently pulsing.
  • Ground spices: You will need ground coriander, ground cumin, turmeric, black pepper and red chili powder (or cayenne).
  • Cauliflower: The recipe calls for a small head of cauliflower, which yields about 1 lb or 454 g of cauliflower florets. Learn how to cut the cauliflower for this curry below.
  • Potatoes: You can use russet potatoes for their soft texture and faster cooking time. If you choose a different variety, you may need to add/cook them before adding the cauliflower (similar to how Aloo Baingan cooks).
  • Note: If you love potatoes as much as I do, don’t miss this roundup of 10+ Aloo Recipes.
  • Green chilies: You can usually use a Thai (or bird’s eye) chili or half a Serrano. Adjust it to your thermal preferences.
  • Soy sauce: Gluten-free soy sauce, tamari, or any other substitute works here. This is not a traditional Aloo Gobi ingredient so I left it optional.


  • First, rinse and cut all the vegetables such as potatoes (aloo) and cauliflower (gobi). Keep green peas (matar) in a separate bowl.
  • Soak 2 cups of cauliflower florets in hot salted water for 5 minutes in a bowl. This will remove all insects from it.
  • Then drain the florets and set aside.
  • Chop the onion, tomatoes, ginger and garlic into a curry paste.
  • Add ½ cups chopped onion, 3 medium diced tomatoes, 1 inch diced ginger, and 3 to 4 medium chopped garlic cloves to the blender jar.
  • Blend without water or with very little water until smooth. Keep this onion-tomato paste aside.
  • Heat 2 tablespoons of oil in a pan and keep the flame on low heat. First roast ½ tsp cumin seeds with 2 small leaves of tej patta or 1 medium tej patta. Fry until cumin crackles and changes color.
  • Add ¼ cup chopped onion. Fry the onion until light brown.
  • Add the minced onion-tomato paste, stir and mix well. Be careful when adding the paste as it may splatter.
  • Next, add the following spices
  • ½ teaspoon of turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ tsp garam masala powder
  • Stir and mix all the ground spices.
  • Fry the masala on low to medium flame. The masala should be sautéed until the oil starts leaving the sides of the masala curry paste.
  • Keep stirring to prevent the curry paste from sticking to the pan. This may take approximately 7 to 9 minutes.
  • Now add the blanched cauliflower florets and 1 cup green peas.
  • Next, add 2 cups of diced potatoes.
  • Add 3 cups of water and stir the curry to combine all the ingredients. You can add water as needed to the desired consistency.
  • Finally add 1 to 2 chopped green chilies and salt as needed.

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