Aloo Gobi Matar is a comforting Indian vegetable sabzi made with cauliflower, potatoes and green peas. The vegetables are cooked in an aromatic onion-tomato masala, giving this everyday curry a flavourful base without making it complicated to prepare.
This aloo gobi matar sabzi is vegan, gluten-free and beginner-friendly. It makes a practical weeknight dinner, works well in a lunch box and can be served with roti, paratha or poori. You can also enjoy it as a vegetable side dish with rice and dal or another curry.
About Aloo Gobi Matar Sabzi
Aloo Gobi Matar brings together three familiar vegetables: aloo (potatoes), gobi (cauliflower) and matar (green peas). They are cooked in an onion-tomato masala with ginger, garlic and Indian spices. The result is a home-style vegetable curry that is filling enough for a simple meal but easy to include in an everyday menu.
This is a popular combination in Indian cooking, and you will often find aloo gobi matar on restaurant menus and at roadside dhabas. The same basic sabzi can be served in different ways depending on the consistency you prefer. Keep it semi-dry for a masala-coated vegetable dish, cook it drier to serve alongside dal and rice, or add more liquid for a gravy-style curry.
I often make this aloo gobi matar sabji for a quick, hassle-free weeknight dinner. It is one of those familiar dishes that regularly finds a place on our weekly menu because the vegetables are easy to find and the sabzi pairs well with everyday Indian meals.
If you enjoy this combination of vegetables, you may also like Aloo Gobi Paratha and Maharashtrian Style Aloo Gobi Sabzi (Flower-Batata). Restaurant-style Aloo Gobi Masala is another variation to try when you want a different take on cauliflower and potatoes.
A cooking tip for tender vegetables
Potatoes and fresh green peas take longer to cook than cauliflower florets. For that reason, add the potatoes and fresh peas first and allow them to cook until they are partly done before adding the cauliflower. This helps the vegetables finish cooking without the cauliflower becoming too soft while the potatoes are still firm.
Frozen green peas need less cooking time than fresh peas, so they can be added along with the cauliflower instead. Keep this difference in mind when choosing which type of peas to use.
Why this Aloo Gobi Matar recipe works for everyday meals
- Simple preparation: The vegetables need only basic chopping and washing before cooking.
- A flexible consistency: Make the sabzi semi-dry, dry or gravy-style to suit the rest of your meal.
- Useful for lunch boxes: It is an easy vegetable dish to pack for both adults and kids.
- Easy to pair: Serve it with flatbread, poori, jeera rice or as part of a meal with dal and rice.
- Vegan and gluten-free: The recipe fits both of these eating preferences.
- Beginner-friendly: It uses familiar vegetables and everyday Indian spices.
Ingredients for Aloo Gobi Matar
In This Post
Gobi / cauliflower
You will need 2 cups of cauliflower florets. Cut the cauliflower into florets, wash them a couple of times and soak them in salted water for 10–15 minutes to help remove any worms or insects that may be present.
You can also blanch the florets in salted water with turmeric powder for about 5–7 minutes. This is an additional preparation option if you prefer to blanch your cauliflower before making the sabzi.
Green peas
Fresh green peas give this curry a lovely colour and texture. Frozen peas are also suitable, so you can make the sabzi even when fresh peas are not available. Just remember that frozen peas soften more quickly and should be added later than fresh peas.
Potatoes
Cut the potatoes into cubes and immerse them in salted water while preparing the other ingredients. This helps prevent the cut potatoes from oxidising and turning brown.
Onions and tomatoes
Finely chop 1 cup of onions and ½ cup of tomatoes. Together, they form the base of the masala gravy. The onion-tomato base gives the vegetables a savoury, flavourful coating.
Spices and herbs
Roughly crush 1 teaspoon of ginger-garlic and keep it ready. Red chilli powder, turmeric powder, coriander powder and garam masala powder add warmth and depth to the masala.
Amchur powder, also called raw mango powder, is added at the end for a slightly tangy taste. It is optional, so you can leave it out if you do not have it. Finish the sabzi with finely chopped coriander leaves (cilantro) for freshness.
Seasoning
Add salt to taste and 1 teaspoon of sugar to balance the tartness of the tomatoes.
Water or vegetable stock
This is a semi-dry masala sabzi, so some water is needed to help cook the vegetables. You can use vegetable stock instead of plain water if you prefer.
The amount of liquid also determines the final consistency: use enough to cook the vegetables and keep the masala moist, or add more if you prefer a gravy-style curry.
Oil
You will need 2 tablespoons of oil to make this gobi matar masala.
Frequently Asked Questions
Can I use frozen peas instead of fresh peas?
Yes, frozen green peas work well in aloo gobi matar sabzi. Add them towards the end of cooking, along with the cauliflower, because frozen peas soften more quickly than fresh green peas.
Can I make Aloo Gobi Matar dry or with gravy?
Yes. This sabzi is usually made semi-dry, with the masala coating the vegetables. You can keep it drier or add more water to make it gravy-style, depending on what you are serving it with.
Can I skip amchur powder?
Yes. Amchur adds a slightly tangy flavour, but you can skip it if you do not have it.
What can I serve with Aloo Gobi Matar Sabzi?
It pairs well with roti, phulka, tawa paratha, poori, jeera rice and pulao. You can also serve it as a vegetable side dish with rice and dal.
Is Aloo Gobi Matar vegan and gluten-free?
Yes. The recipe as described is vegan and gluten-free.
Serving Suggestions
Serve this aloo gobi matar masala with roti, phulka, tawa paratha or poori for a simple Indian meal. It also goes well with jeera rice or pulao. For a fuller lunch or dinner, serve it alongside rice and dal.
Storage Options
This gobi matar masala stays good in the refrigerator for 4–5 days. Reheat it before serving.
Related Recipes
Maharashtrian Style Aloo Gobi Sabzi
More Sabzi Recipes
Cabbage Besan Sabzi, Pahadi Aloo Ke Gutke (Spicy Potato Sabzi), Cabbage Chana Dal, Aloo Palak Sabzi (Spinach Potato), Aloo Methi Sabzi (Potatoes & Fenugreek Leaves Sabzi), Garlicky Cabbage Sabzi
How to make Aloo Gobi Matar Ki Sabzi
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Recipe Card
Aloo Gobi Matar Sabzi | Cauliflower & Green Peas Curry
Ingredients
Method
- In a saucepan / kadai, heat oil. Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds and let them sizzle.
- Add finely chopped onion, saute for 2-3 minutes.
- Add roughly crushed ginger-garlic and saute till the raw smell of ginger-garlic fades away.
- Add finely chopped tomatoes.
- Cover and cook this mixture till tomatoes are tender.
- Once tomatoes are soften add red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder. Saute this masala for a minute on low flame.
- Add 1/4th cup water to prevent spices from burning.
- Cook this masala for a minute or two till oil seperates from the edges.
- Add fresh green peas and cubed potatoes, mix well with the onion-tomato masala.
- Add very little salt for peas and potatoes at this time. (Incase, using frozen peas, add it along with the cauliflower later)
- Add half a cup of water and let potatoes & peas cook for 7-8 minutes on medium flame or till half done.
- Using a knief or spoon check if potatoes and peas are half cooked.
- Now add cauliflower florets and mix. At this point, add salt to taste and half a teaspoon of sugar.
- Add half cup of water for the vegetables to cook.
- Cover and cook aloo gobi matar till vegetables soften.
- Once vegetables are tender, add amchur powder (raw mango powder) and finely chopped coriander leaves.
- Aloo Gobi Matar Sabzi is ready.
- Serve with any flatbread of your choice or with rice.
