Aloo Gobi Matar Recipe is an onion-tomato based mostly curry made with these three veggies. This dish is actually a delight to have with some rotis or naan and even steamed rice.

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For Curry

  • 2 cup cauliflower florets2 cup cauliflower florets
  • 2 cups potatoes, peeled and chopped2 cups potatoes, peeled and chopped
  • 1 or 1.5 cups peas, recent or frozen1 or 1.5 cups peas, recent or frozen
  • 2 small tej patta or 1 giant tej patta (indian bay leaf)2 small tej patta or 1 giant tej patta (indian bay leaf)
  • 1 or 2 inexperienced chilies, slit1 or 2 inexperienced chilies, slit
  • ½ teaspoon cumin seeds½ teaspoon cumin seeds
  • ¼ cup chopped onion¼ cup chopped onion
  • ½ teaspoon turmeric powder½ teaspoon turmeric powder
  • ½ teaspoon purple chili powder½ teaspoon purple chili powder
  • ½ teaspoon garam masala powder½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (floor coriander)1 teaspoon coriander powder (floor coriander)
  • 1 teaspoon dry fenugreek leaves, crushed (kasuri methi)1 teaspoon dry fenugreek leaves, crushed (kasuri methi)
  • 2 tablespoon oil2 tablespoon oil
  • few coriander leaves for garnishing (cilantro leaves)
  • salt as required salt as required

The Masala Paste

  • ½ cup chopped onion½ cup chopped onion
  • three medium measurement tomatoes, chopped3 medium measurement tomatoes, chopped
  • ½ inch ginger½ inch ginger
  • three to four garlic3 to four garlic

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How to make Aloo Gobi Matar Recipe

  • Firstly, rinse and chop all of the veggies.
  • Keep the cauliflower florets in salted water for 10-15 minutes. Then drain the florets and maintain apart.
  • Blend the the onion, tomatoes, ginger and garlic until clean in a blender with no water or little or no water.
  • Making Aloo Gobi Matar
  • Heat oil in a pan. Fry the cumin and bay leaves.
  • Add the chopped onions and fry until mild brown. Add the bottom onion-tomato paste
  • Stir after which add the next spice powders, one after the other – ½ teaspoon turmeric powder, ½ teaspoon purple chili
  • powder, 1 teaspoon coriander powder and ½ teaspoon garam masala powder.
  • Fry the masala until the oil begins to depart the edges. Keep on stirring in order that the masala doesn’t persist with the pan.
  • This may take around 7-9 minutes.
  • Now add the cauliflower florets, potatoes and peas. Then add three cups of water and stir the curry.
  • Finally add the slit inexperienced chilies and salt.
  • Then cowl with a lid and let curry simmer until the veggies are cooked. Finally, add crushed kasuri methi leaves
  • Garnish with coriander leaves and serve aloo gobi matar sizzling with some chapatis or steamed rice.


  • You may also cook dinner this curry in a strain cooker.
  • For cooking in a strain, the cooker adds 2 or 2.5 cups of water as an alternative of three cups of water.

Aloo Gobi Matar Recipe Video

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