The first time I attempted to prepare Aloo Gobi Matar at home using the described spices, I learned how the whole spices contribute to the richness of the curry’s aroma. I relish the flavor of the combination of potatoes and cauliflower with the masala, but the addition of peas provides the perfect amount of sweetness to each bite. The dish acquires a distinct texture thanks to the consistency of finely chopped onions, ginger, and garlic rather than their paste. It is one of my favorite recipes for preparing vegetable curry with plenty of flavor to accompany the family dinner.
Quick Facts:
- Aloo gobi matar cooked with spices, onions, garlic, and ginger until the vegetables are tender and well-coated.
- Aloo Gobi Matar can be served with roti, naan, or rice and customized to taste.
- It tastes earthy and savory.
- Forty minutes is what it takes me to cook this dish at home with 20 minutes of preparation time included in it.
- Alternatives include Aloo Matar, Gobi Matar, Aloo Matar Paneer, and Aloo Gobi.
The Ingredients:
- Cauliflower: 1 and ½ piece (cut into medium size florets)
- Potato: 2 pieces (cut into cubes)
- Onion-Ginger-Garlic Paste (prepared with 1 onion, ½-inch ginger and 10-12 garlic cloves)
- Tomato: 1 Large Size (chopped)
- Peas: 1 small bowl
- Onion: 1 piece (Sliced)
- Turmeric Powder: 1 tablespoon
- Red Chili Powder: 1 tablespoon
- Kashmiri Red Chili Powder: 1 tablespoon
- Coriander Powder: 1 tablespoon
- Cumin Powder: 1 tablespoon
- Garam Masala: ¼ tablespoon
- Dry Chili: 2 pieces
- Bay Leaf: 1 piece
- Cinnamon Sticks: 2 pieces
- Cardamom: 4 pieces
- Cumin Seeds: 1 tablespoon
- Ghee: 1 tablespoon
- Mustard Oil – 3 tbsp
- Salt to Taste
- Water (as much as required)
How to Cook Aloo Gobi Matar (Step by Step Images?
1. Heat the pan.
2. Add water. After it comes to a boil, add florets and ½ tablespoon of salt. Cover the pan with a lid. Boil for 5 minutes.
3. Take the florets out of the water.
4. Take another pan and heat it. Pour 1 tbsp mustard oil into it.
5. Add the potato cubes. Add a pinch of salt and turmeric powder. Fry the potatoes until they turn golden. Take them out on a plate.
6. Add the remaining mustard oil. Add whole spices – dry chilies, bay leaf, cumin seeds, cinnamon sticks and cardamom to the hot oil. When they smell, add onion and fry until golden brown.
7. Add onion-ginger-garlic paste. Fry well until the raw smell completely goes away.
(Pro Tip: I cook the paste patiently until it loses its sharp smell; otherwise, it can leave a raw taste in the curry.)
8. Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water and mix well.
9. Add fried potato cubes and give them a good stir.
10. Add chopped tomatoes. Mix well.
11. Add the florets and sprinkle some salt. Mix the masala, potatoes and florets gently so that spices coat the vegetables. Sprinkle ¼ tablespoon of garam masala.
(Pro Tip: I use a light hand here because the boiled florets can break apart easily while mixing.)
12. Add water as required for the gravy.
13. Cook with a lid on.
14. When the water comes to a boil, add peas and garam masala. Cook for 5 minutes with the lid on.
15. Add ghee and mix well.
16. It is ready and pour the aloo gobi matar in a bowl.
Experiment with These Ideas
- For additional sweetness to the dish, I sometimes add extra peas.
- For more pungent flavor, I sometimes add more ginger to the paste.
- When I have ripe tomatoes, I use two small ones for a tangy masala.
- Few more pods of cardamom add more fragrance to the curry to enjoy on my family lunch days.
- To have a rich finish, I also add a little extra spoon of ghee to be stirred in warm masala just before serving.
Aloo Gobi Matar Recipe Common Problems Solved
Q: Why does my aloo gobi matar masala seem raw after adding the ground spices?
A: In step 8, you need to cook the powdered spices with some water until the raw smell disappears and the masala is properly cooked.
Q: What can I do if the potatoes are still hard?
A: I would just leave the curry to cook for some more time in step 14 with the lid closed and check the potatoes again before serving the dish.
Q: Why do my cauliflower florets break when I cook them?
A: It is because you may be stirring them too much after adding the boiled cauliflower florets, preventing them from retaining their shape in the curry.
Q: My aloo gobi matar masala is not fragrant enough. How can I make it more aromatic?
A: Let the bay leaf, cinnamon, cardamom, cumin seeds, and dry chilies get their scent out in the hot oil before adding the onions.
Q: When is the best time to add ghee so that it will flavor the dish?
A: Step 15, because you need to stir in the clarified butter at the end. I think it is better that way so that it will not lose its fragrance when cooking.
Recipe Card
Aloo Gobi Matar (Potato Cauliflower Green Peas)
Ingredients
- Cauliflower: 1 and ½ piece cut into medium size florets
- Potato: 2 pieces cut into cubes
- Onion-Ginger-Garlic Paste prepared with 1 onion, ½-inch ginger and 10-12 garlic cloves
- Tomato: 1 Large Size chopped
- Peas: 1 small bowl
- Onion: 1 piece Sliced
- Turmeric Powder: 1 tablespoon
- Red Chili Powder: 1 tablespoon
- Kashmiri Red Chili Powder: 1 tablespoon
- Coriander Powder: 1 tablespoon
- Cumin Powder: 1 tablespoon
- Garam Masala: ¼ tablespoon
- Dry Chili: 2 pieces
- Bay Leaf: 1 piece
- Cinnamon Sticks: 2 pieces
- Cardamom: 4 pieces
- Cumin Seeds: 1 tablespoon
- Ghee: 1 tablespoon
- Mustard Oil – 3 tbsp
- Salt to Taste
- Water as much as required
Instructions
- Heat the pan.
- Add water. After it comes to a boil, add florets and ½ tablespoon of salt. Cover the pan with a lid. Boil for 5 minutes.
- Take the florets out of the water.
- Take another pan and heat it. Pour 1 tbsp mustard oil into it.
- Add the potato cubes. Add a pinch of salt and turmeric powder. Fry the potatoes until they turn golden. Take them out on a plate.
- Add the remaining mustard oil. Add whole spices – dry chilies, bay leaf, cumin seeds, cinnamon sticks and cardamom to the hot oil. When they smell, add onion and fry until golden brown.
- Add onion-ginger-garlic paste. Fry well until the raw smell completely goes away.
- (Pro Tip: I cook the paste patiently until it loses its sharp smell; otherwise, it can leave a raw taste in the curry.)
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water and mix well.
- Add fried potato cubes and give them a good stir.
- Add chopped tomatoes. Mix well.
- Add the florets and sprinkle some salt. Mix the masala, potatoes and florets gently so that spices coat the vegetables. Sprinkle ¼ tablespoon of garam masala.
- (Pro Tip: I use a light hand here because the boiled florets can break apart easily while mixing.)
- Add water as required for the gravy.
- Cook with a lid on.
- When the water comes to a boil, add peas and garam masala. Cook for 5 minutes with the lid on.
- Add ghee and mix well.
- It is ready and pour the aloo gobi matar in a bowl.
Video
Notes
- Choose fresh cauliflower and potatoes. Wash thoroughly and cut evenly.
- Alter the amount of spice if you want according to your liking.
- I cook the dish on a low to medium flame to maintain a consistent temperature. This will facilitate even cooking.
- Since peas cook pretty quickly, add them in the end to ensure even cooking of all the ingredients and prevent any of them from becoming mushy to affect the eventual texture of the aloo gobi matar.
