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Aloo Gobi Matar | Potato Cauliflower Peas Curry

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.


{ Potato, cauliflower and green peas cooked in a spicy onion-tomato gravy }
Serves 3-4


1 large potato
1 ½ cup cauliflower florets
½ cup green peas
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilly powder
½ tsp garam masala
2 tsp kasuri methi / dried fenugreek leaves
½ tsp sugar
1-2 tbsp oil
1 tsp cumin seeds / jeera
Salt to taste

To grind:
1 tsp oil
1 bay leaf
¼ inch cinnamon piece
1 large onion, roughly chopped
2 large tomato, roughly chopped
2 garlic cloves, chopped
½ inch ginger, chopped


1. Pressure cook the potato for 3 whistles. Peel the skin and cut into cubes. Soak the cauliflower florets in boiling water until just tender. Drain and set aside.

2. In a kadai, add 1 tsp oil and add bayleaf, cinnamon, onion, garlic, ginger and fry till they become just soft. Once cool, add tomatoes and grind to a smooth paste.

3. In the kadai, add oil and add jeera. When it sizzles, add the ground onion-tomato paste. Cover and cook for 12-15 minutes or till it has become a thick paste.

4. Once oil starts to leave the sides, add turmeric powder, coriander powder, red chilly powder, garam masala, kasuri methi and salt.

5. Fry till the raw smell of the masala goes. Add 1½ - 2 cup water and bring to boil. Add potato, cauliflower florets, green peas, sugar and mix well.

6. Cover and cook for 5-6 minutes in low heat or until all vegetables are fully cooked. Add coriander leaves and cook for another 1-2 minutes.

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.


  1. It looks inviting and I do like that grinding version.But I dont grind tomatoes coz of its tanginess. In bglr,near my place I don't find pulpy ones.So I just saute the tomatoes.

  2. Yummy curry!! I can almost smell the flavours!!

  3. Looks like a very flavorful and tasty dish!

  4. Yummy curry..perfect dish with rotis and hot rice. Looks very inviting and tempting.

  5. Wish i can have this for diner tonight. looks tempting

  6. simple and tasty combo.. Love this combo

  7. flavorful tasty dish.. nice and yumm..

  8. flavorful and delicious curry with all my fav veggies combo...perfect and yummy side for rotis...inviting clicks!

  9. wow..yummy,perfect with chapathis !!

  10. Very inviting and tempting aloo gobi matar....... Perfect with chapatis.... :)

  11. Love such curries...the veggies have retained the shape well and looks so yummy!!!

  12. wow thats an very delicious and tempting gravy :) I would love to finish the curry with hot phulkas !!

  13. Precooking will ensure that both veges are properly done, so I also prefer that way. I am coming over for dinnner then... :)

  14. Delicious curry.. Looks inviting and its got a lovely color..

  15. Awesome curry.. looks like the one we get at dhaba's. I could have few more roti's with this curry :)

  16. I love this combo..I make the same way except adding sugar..

  17. Curry looks delicious and inviting.. I like this combo, nice clicks too.

  18. This looks delicious. We love gobi matar too in our family but don't add the potatoes or onions.

  19. Delicious curry, love this combo..

  20. Delicious looking curry.. Nice side dish for phulkas..


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