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Aloo Gobi Matar Recipe

by Sonia on January 25, 2013

Post image for Aloo Gobi Matar Recipe

Hi friends!

Happy New Year again! :-) Hope you are kicking yourself with your new resolutions and goals with full spirit. Frankly, I’ve not set up any personal or short -long goals. I’m afraid I would break my goals in end of January or may be in February. No..no…I’m not any kind of pessimist. But, instead, I set up myself with some good habits – just for fun! Let’s see how it goes. I love to read about resolutions and new goals from around people. And, some are really inspiring.

Actually, I’d been meaning to share ‘Anzac Biscuits’ with you. But, it’s completely disaster! :-( If you’re connected with me on Instagram you’ve might have seen my odd-shaped biscuits. However, the hubby says the taste was good and I’ll eat ’em. So, don’t upset. How sweet of him! :-)

Anyway, I’ll share a spicy dish today. Let’s spice up your new year with a spicy and delicious recipe. It’s very simple dish to prepare and it’s our one of favourite sides. It’s belongs to Punjab but I’ve created and modified with several attempts. And, finally we found this version the best.


{Print Recipe!}

Aloo Gobi Matar Recipe

PLEASE! don’t skip the garlic chutney or paste as it does add an extra flavour and lift the dish up! The secret is to add little more garlic paste at end of the dish. Try it and you’ll love it


{serves 2-3 as a side}

  • 2 medium potatoes, not peeled, cut in cube size, washed
  • 2 cups cauliflower florets, roughly chopped, parboiled
  • ½ cup peas, fresh or frozen
  • 1 Tbsp garlic chutney or minced fresh garlic + ½ tsp more garlic chutney
  • 2 Tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder + 1 tsp kashmiri chili powder or paprika [less or more]
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • pinch of kasuri methi, rub in hands
  • salt to taste


How to:

1. How I do clean the cauliflower head: I cut cauliflower in big florets and dunk ‘em in salted or vinegar-y water for 20-30 minutes. Bring lots of water to boil and dunk florets into and let it boil for 2 minutes. If you’ve more than 2 cups florets, do it 2 batches. Remove in colander and let it drain out completely. I always do this way for freezing too.

2. Heat 2 Tbsp oil in a wide pan. When oil is hot, add mustard seeds and let it crackle for few seconds then add cumin seeds. Sauté in garlic chutney or fresh 1 Tbsp minced garlic, followed by potatoes. Season with salt and sprinkle 2 Tbsp of water, cover it and let it cook for 5-8 minutes. It really depends on variety of your potatoes. Some cooks faster and some takes little longer. Check after 5 mins.

3. When potatoes are 50% cooked, add cauliflower florets and fresh peas (if using). Let it cook for 5-8 mins more on medium heat. Be careful not to burn. Sprinkle a tbsp of water if needed. The result of this curry will be dry.

4. When potatoes and cauliflowers are fork tender but still hold their shape. If you’re using frozen peas add now. Season with all spice powders except kasuri methi and garam masala. Also, add more ½ tsp garlic chutney or minced garlic at this point. Cover and cook for 2 more mins on lowest heat.

5. Remove from the fire and check the doneness. Also, check the seasoning and salt. Adjust. Sprinkle garam masala and crushed kasuri methi. Garnish with chopped coriander leaves!

Serve with paratha or roti, chhash (buttermilk) and salad. Yum!


  • Every photograph in this post is just so warm and beautiful babes. Love the recipe and its my absolute favorite one with rotis or just plain jeera rice!


  • Wish. Ya great year ahead,l.platter looks delicious,.

  • Gorgeous clicks, Sonal!

  • Noko

    What is the yellow sauce you have served with it?

    • Sonia

      Mango pulp.

  • looks delicious,aweseome pics..have started following you and you have great collection of recipes,When your free plz drop into my space and will be happy if you follow me…Thanks

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