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Aloo Gobi Matar Recipe

Aloo Gobi Matar 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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 1 potato medium sized
  • ½ cup cauliflower small florets
  • ½ cup green peas
  • 1 teaspoon garlic finely chopped
  • 1 big onion small sized finely chopped
  • ½ teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 pinch turmeric powder
  • ½ teaspoon garam masala powder
  • 2 teaspoon coriander leaves finely chopped
  • ¼ teaspoon kasoori methi crushed
  • salt to taste

To Temper:

  • 2 teaspoon oil
  • ¾ 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.
Nutrition Facts
Aloo Gobi Matar Recipe
Amount Per Serving (100 g)
Calories 188 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 28mg1%
Potassium 735mg21%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 6g7%
Protein 6g12%
Vitamin A 450IU9%
Vitamin C 52mg63%
Calcium 61mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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