Aloo Gobi Matar Sabzi is an all-time favorite vegetarian side dish made with three pantry staples: potatoes (aloo), cauliflower (Gobi), and green peas (matar). These veggies are slowly cooked until tender along with spices. This dry sabzi shows up very often in Indian households, holding a special place. This sabzi is perfect for outdoor picnics, lunch boxes, and a lazy dinner.
The beauty of this lies in its simplicity as there is no complicated recipe or fancy masala involved. Every ingredient has its job to do. The king ingredient, potato soaks up the flavors while the Gobi stays firm, giving its addition to the recipe, and balancing the texture. Whereas the matar pops its sweetness. This recipe works best with chapatis, parathas, or even a quick roti wrap, flooding you with flavor bombs.
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About Aloo Gobi Matar Sabzi
Aloo Gobi Matar Sabzi is one of those dishes that never goes out of style. Evergreen as ever, made with staple vegetables like potatoes, cauliflower, and green peas, it’s simple, tasty, and very comforting. If you are craving something homely, simple, and delicious, this is the go-to recipe, giving you comfort in every bite.
This dish is made with simple, everyday ingredients, thus, very comforting. If you are a beginner or a pro, Aloo Gobi Matar makes its place on the weekly menu. It is a traditional dish that has been passed down through generations, effortlessly adapting over time. It quietly reminds us that life’s best flavors often come from the simplest ingredients.
Growing up, this sabzi was a regular dish cooked in my house. I remember sitting beside my mother, helping her break the cauliflower into small florets while sneaking a few raw peas straight into my mouth. Now, when I cook it, the aroma takes me right back to those early mornings. Hence, this recipe is beginner-friendly and specially curated for anyone who is away from home but still wants to enjoy a home-cooked meal.
Aloo Gobi Matar Ingredients
- Potato – the base of the dish, making it wholesome.
- Cauliflower (small florets) – crisp and tender, balancing the flavours.
- Green peas – Small with stuffed with sweetness.
- Garlic – Adding that extra zing.
- Onion – the perfect base and balance for every sabzi.
- Red chilli powder – adds spice and vibrant color.
- Coriander powder – warm, aromatic, and flavor bomb, bringing everything together.
- Turmeric powder – Adding color and flavor to the sabzi.
- Garam masala powder – Packed with tang, adding its own richness to the dish.
- Coriander leaves – Completing the dish with its aroma and adds freshness.
- Kasoori methi – Essential for that last essence, acts as an aromatic garnish.
- Oil – the base for a perfect tempering, adding its richness.
- Jeera (cumin seeds) – crackling in the oil, leaving its earthy aroma in the dish.
Why this recipe works
- Simple ingredients yet so flavorful
- No-fuss one-pot cooking
- Perfectly balanced spices
- Versatile pairing of the ingredients
- Perfect lunch box recipe
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How to make Aloo Gobi Matar Step by Step
1.Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside. Clean cauliflower, cut them into small florets and set aside. Peel the skin and collect the peas in bowl and set aside. Heat oil in a pan – add jeera and let it splutter. Then add garlic sauté till slightly browned, then add onion and sauté for a minute.
2.Then add potato along with turmeric powder and required salt. Sprinkle little water and cook covered with a lid containing water. When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.
3.When potato is half cooked add cauliflower and peas. Then again cook covered as mentioned in step 2. Then add red chili powder, coriander powder and garam masala powder, give a quick toss.
4.Sprinkle little water and cook covered for 2 minutes. Mix well till the masala coats well with the veggies. Saute for 2-3 minutes. Adjust salt and spice level at this stage. Finally garnish with chopped coriander leaves and kasoori methi.
Serve hot with roti / rice or any pulao of your choice.
Expert Tips
- Slow cooking – Potatoes are the key ingredient, and slow cooking brings out their real flavors.
- Cut Them Right – Keep all the vegetables uniform in size so that they cook evenly.
- Keep it fresh – Using fresh peas adds charm and sweetness to the sabzi. You can use frozen works as a handy substitute.
- Stirring – Gently stir the sabzi after adding the peas. Peas tend to get squished up and lose its shape so stir gently.
- Use Hot Water – Use hot water if your veggies need more time to cook. Hot water will enhance the flavours. Don’t add too much water, or else the sabzi will turn mushy.
- Masala – Use freshly ground masala for a deeper, richer flavor in your sabzi.
Serving & Storage
Serve this sabzi hot with roti, paratha, or steamed rice for the most comforting and homely meal. You can serve with a dollop of fresh yogurt, sliced onions and wedge of lemon as side condiments.
Store the leftovers in an airtight container. The dish can stay fresh for up to 3 days. While reheating, stay gentle with the veggies. This is a perfect dish for lunch box recipes.
FAQS
1. Can I use frozen vegetables instead of fresh?
Totally! Frozen peas and cauliflower work fine. Remember to adjust the cooking time so they stay crisp.
2. How spicy is this dish?
Mild to medium. You can adjust the spice level as required.
3. Can I make this sabzi without garlic or onion?
Yes, you can! You can add asafoetida (hing) for a savoury touch.
4. What can I serve this sabzi with?
Classic butter roti, paratha, steamed rice. You can also make quick wraps with the sabzi.
5. How long can I store leftovers?
Store in the fridge airtight for up to 3 days. Reheat gently ensuring the veggies stay crisp.
If you have any more questions about this Aloo Gobi Matar do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Gobi Matar? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aloo Gobi Matar Recipe
Ingredients
- 1 potato medium sized
- 1/2 cup cauliflower small florets
- 1/2 cup green peas
- 1 teaspoon garlic finely chopped
- 1 big onion small sized finely chopped
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 pinch turmeric powder
- 1/2 teaspoon garam masala powder
- 2 teaspoon coriander leaves finely chopped
- 1/4 teaspoon kasoori methi crushed
- salt to taste
To Temper:
- 2 teaspoon oil
- 3/4 teaspoon cumin seeds
Instructions
- Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside.
- Clean cauliflower, cut them into small florets and set aside. Peel the skin and collect the peas in bowl and set aside.
- Heat oil in a pan – add jeera and let it splutter.
- Then add garlic saute till slightly browned, then add onion and saute for a minute.
- Then add potato along with turmeric powder and required salt.
- Sprinkle little water and cook covered with a lid containing water.
- When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.
- When potato is half cooked add cauliflower and peas.
- Then again cook covered as mentioned in step 6 & 7.
- Then add red chilli powder,coriander powder and garam masala powder, give a quick toss.
- Sprinkle little water and cook covered for 2 minutes.
- Mix well till the masala coats well with the veggies.
- Saute for 2-3 minutes. Adjust salt and spice level at this stage.
- Finally garnish with chopped coriander leaves and kasoori methi.
- Serve hot with roti / rice or any pulao of your choice.
Notes
- Slow cooking – Potatoes are the key ingredient, and slow cooking brings out their real flavors.
- Cut Them Right – Keep all the vegetables uniform in size so that they cook evenly.
- Keep it fresh – Using fresh peas adds charm and sweetness to the sabzi. You can use frozen works as a handy substitute.
- Stirring – Gently stir the sabzi after adding the peas. Peas tend to get squished up and lose its shape so stir gently.
- Use Hot Water – Use hot water if your veggies need more time to cook. Hot water will enhance the flavours. Don’t add too much water, or else the sabzi will turn mushy.
- Masala – Use freshly ground masala for a deeper, richer flavor in your sabzi.
Divs
simply hearty and filling sabji! good alternative to the ususal onion tomato sabji for chapati.
Ammy
Very nice, simple and tasty
Ammy
Very nice, simple and tasty
Debbie Ralte
Never tried with kasoori methi…. Will definitely try this recipe