on Jun 21, 2020, Updated Dec 07, 2023
About Aloo Gobi Matar
Aloo=Potatoes, Gobi=Cauliflower and Matar=Green peas in Hindi. Aloo Gobi Matar is a North Indian-style stir fry (dry sabji) made using potatoes, cauliflower, and green peas. This sabji can be made in multiple ways. Some make it without frying the potatoes and cauliflower, some make it without onions and garlic and some make it in a curry form. In this post, I am sharing a recipe to make this sabji just like how my mom makes it. Make it for a delicious Indian-style meal and serve with Dal Rice or Phulka. This aloo gobi matar recipe is vegan and can be easily made gluten-free. You can easily double or triple it too. Here are some more Aloo Recipes, that you can make for your everyday meals
Aloo Bhindi Aloo Gobi Aloo Methi Sabzi Aloo Posto Aloo Baingan
Ingredients
Vegetables – This sabji is made using a combination of potatoes, green peas, and cauliflower. Spices – You will need a few Indian spice powers such as asafetida (hing), coriander powder, turmeric powder, Kashmiri red chili powder, garam masala, dry mango powder (amchoor), and salt. Oil – I like to make this simple sabzi in mustard oil, but you can use any cooking oil or even ghee. Other – You will also need cumin seeds, fresh ginger, garlic, green chilies, onions, fresh tomatoes, Kasuri methi, and cilantro (fresh coriander leaves). To make a gluten-free recipe, skip adding hing.
How To Make Aloo Gobi Matar
Preparation
Peel 2 medium potatoes using a vegetable peeler and cut them into ½-inch cubes. Soak the potato cubes in water until ready to use to prevent them from turning black from oxidation. Cut a medium-sized gobi into small bite-sized florets. Chop ginger, garlic, green chilies, cilantro, and onions. Roughly chop 1-2 tomatoes and puree them in a blender. Gather the remaining ingredients.
Make The Sabji
Heat oil in a pan over medium-high heat. Once the oil is hot, add gobhi florets and fry them until lightly browned, stirring frequently. Remove on a plate and keep aside. Add the potatoes to the same oil and fry until they are lightly browned and cooked through, stirring frequently. Remove on the plate and keep aside. To the same oil, add cumin seeds and asafetida and let them crackle for 4-5 seconds. Add ginger, garlic, and green chilies and saute for 3-4 seconds. Add onions and cook until they turn golden brown, stirring frequently. Now add pureed tomatoes and cook for 2 minutes. Add peas, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala, and salt and mix well. Add 2 tablespoon of water and mix well. Reduce the heat to low. Cover the pan and cook for 5-6 minutes until the peas are tender and the oil starts to separate from the sides Stir a few times while cooking. Splash more water while cooking if needed. Add the fried cauliflower and potatoes, Kasuri methi, dry mango powder, and chopped cilantro, and mix well. Check for salt and add more if needed. Serve hot.
Serving Suggestions
This sabji tastes great with Indian bread such as Phulka, Plain Tawa Paratha, Lachha Paratha, Khamiri Roti, Poori, or Missi Roti. I also like to serve it with a simple Dal and Rice combination with roasted papad and pickle on the side. It is a great sabji to pack for school or office lunch boxes with Poori or Paratha. You can also use the leftover sabzi to make a pulao or stuff it in rolls or sandwiches.
Storage Suggestions
Aloo matar gobi sabji can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or a microwave before serving. If the sabji looks dry, then splash a little water over it before reheating. While you can freeze Aloo Gobi Matar, I do not recommend it as the texture of the potatoes and cauliflower may change slightly upon thawing.
You Might Also Like
