Aloo Gobi Matar | Potato Cauliflower Peas

Ingredients

• 1 tablespooncooking oil
• 1 teaspooncumin seeds
• 1 pinchasafoetida (hing)
• 2 teaspoonsginger, finely chopped
• 1 tablespoongarlic cloves, finely chopped
• 2green chillies, chopped
• 1/4 teaspoonturmeric powder
• 1/2 teaspoonred chilli powder
• 1/2 teaspooncoriander powder
• 1/4 teaspooncumin powder
• 420 gpotatoes, cut into cubes and soaked in water until needed (about 2 cups)
• 240 gcauliflower florets, rinsed and drained (about 2 cups)
• 1/2 cupfrozen or boiled green peas
• to tastesalt
• to tastefresh coriander leaves, chopped

Instructions

1. 1

   Heat the oil

   Warm the oil in a shallow frying pan over a medium heat.

2. 2

   Sizzle the cumin

   Add the cumin seeds and let them sizzle in the oil.

3. 3

   Fry the aromatics

   Add the ginger, garlic, green chillies and asafoetida. Fry until the garlic begins to colour and the ginger starts sticking to the pan, adjusting the heat so the mixture does not burn.

4. 4

   Cook the spices

   Turn the heat to its lowest setting. Add all the powdered spices and fry for 1 minute.

5. 5

   Start the potatoes

   Rinse and drain the potato pieces, then add them to the pan and mix carefully to coat. Cover and cook for 5 minutes over a low to medium heat.

6. 6

   Add the cauliflower

   Stir in the cauliflower florets, cover and cook for 15–20 minutes, opening the pan every 5 minutes to stir the vegetables. Drizzle in a little oil if the pan seems too dry.

7. 7

   Finish with peas

   Test a potato with a knife; it should cut through easily. Once the potatoes and cauliflower are tender and need only a few minutes more, add the boiled or frozen peas and salt. If the vegetables are already cooked, add frozen peas without thawing. Cover and cook for another 5 minutes, or until everything is tender.

8. 8

   Add coriander

   Turn off the heat and stir in the freshly chopped coriander. Serve with Indian flatbreads or rice, and yoghurt, dal or another Indian curry.

What is aloo gobi matar?

Aloo gobi matar is a North Indian-style dry sabzi: aloo means potato, gobi means cauliflower and matar means peas. These vegetables are seasoned with spices and cooked together rather than simmered in a gravy.

This version builds flavour by sizzling cumin and frying aromatics before adding the powdered spices. Cooking the potatoes first gives them a head start, while the peas go in near the end so they keep their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 4g protein, 21g carbs, 4g fat.

The potatoes and peas provide most of the carbohydrates, while the oil contributes most of the fat; the vegetables and peas provide some protein. Pair a serving with dal or yoghurt and a modest portion of flatbread or rice for a more rounded plate.

Build the spice base

Whole cumin: let the seeds sizzle in the oil to release their aroma before adding the chopped aromatics. Keep the heat controlled so the seeds do not scorch.

Aromatics: ginger, garlic, green chillies and a pinch of asafoetida form the savoury base. Add the powdered spices over the lowest heat and fry briefly to bring them together without burning them.

Prepare the vegetables

Potatoes: cut them into similarly sized cubes so they cook at roughly the same rate. Soaking them in water until needed helps rinse away surface starch; drain and rinse before adding to the pan.

Cauliflower: use florets of a similar size and drain them well after rinsing. Excess water can make this intended dry dish wetter and slow the vegetables from browning slightly at the edges.

Manage the covered pan

The lid traps steam and helps the potatoes and cauliflower soften with little added liquid. Open the pan every 5 minutes during the cauliflower stage and stir so the vegetables cook evenly and do not catch on the bottom.

If the spices or vegetables begin sticking, first stir and check the heat; the method allows a small drizzle of oil if the pan is too dry. Avoid adding a large splash of water, which would make the dish more stew-like.

Check for doneness

Potatoes: push a knife into a cube; it should pass through without resistance. If the centre is still firm, keep cooking before adding the peas.

Cauliflower: florets should be tender but still hold their shape. Add peas and salt only when the other vegetables are nearly done, then cook for the final 5 minutes or until tender.

Serve it as a side

Serve the aloo gobi matar warm with chapatis or other Indian flatbreads, or spoon it alongside rice. Yoghurt, dal or another curry can round out the meal.

As a dry vegetable dish, it pairs especially well with something soft or saucy. Add the coriander off the heat for a fresh herbal finish.

Recipe notes & tips

• Cut the potato cubes to a similar size so they soften evenly.
• Drain the rinsed cauliflower thoroughly before adding it.
• Keep the heat low when frying the powdered spices to prevent bitterness.
• Stir every 5 minutes during the cauliflower cooking time to stop the vegetables catching.
• Add frozen peas straight from the freezer if the other vegetables are already tender.
• Use a knife to check a potato cube before seasoning and adding the peas.

Variations

• Adjust the chilli: use fewer green chillies or less red chilli powder for a gentler result.
• Add garam masala: stir in a small pinch near the end for a warmer spice finish.
• Use fresh peas: add them with the frozen peas, allowing them to cook until tender.
• Finish with lemon: squeeze a little over the vegetables just before serving for a bright note.
• Add more cauliflower: increase the florets and cook until tender, checking the pan regularly.

Common mistakes to avoid

• Burning the spices: lower the heat before adding the powders and stir for only 1 minute.
• Uneven potato pieces: cut them to similar sizes so some do not stay hard while others soften.
• Skipping the stirring: open the pan every 5 minutes during the cauliflower stage to prevent sticking.
• Adding peas too early: wait until the potatoes and cauliflower are tender so the peas do not overcook.
• Thawing peas in a hot pan: add frozen peas directly when the vegetables are already cooked to help limit further cooking.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat in a covered pan over a low heat, stirring until hot throughout; add a small splash of water if it sticks.

Frequently asked questions