Aloo gobi matar is a typical Punjabi dhaba style curry made with potato, cauliflower and green peas, cooked in a onion-tomato gravy and Indian spices. It can be served with a bowl of rice, salad and papad but I like to have it with roti or phulka. This is not a dry curry, so it goes well with naan and kulcha too.
Usually the vegetables are cooked in the onion-tomato gravy. But here I have precooked the potatoes and cauliflower. I have tried both ways and they taste equally good, but I find the latter way easier and time-saving, so I'm sharing that method in the recipe. Enjoy this aloo gobi matar curry with roti or rice.
Notes and Tips
- Take care that the vegetables are not over cooked or mushy. The vegetables should hold their shape.
- It is important to cook the onion-tomato mixture until it has become like a thick paste. It will take around 15-20 minutes.