Aloo Matar Gobi is a simple, homely sabji made using fresh peas, cauliflower, and potatoes. It can be served with Phulkas as well as Parathas.
About This Recipe
Aloo Matar Gobi is a simple, homely sabzi made using fresh peas, cauliflower, and potatoes.
Slightly spiced up with the use of ginger, green chili, red chilies, and garam masala powder, this spicy stir fry is mostly on my weekly menu.
I like eating this sabji with Nimbu Hari Mirch ka Achar, as it lends a nice, raw flavor to the meal.
Surprisingly, my kid likes this sabzi as well and readily eats it! If you like to cook your own meals like me then Aloo Gobi Matar is a really toothsome sabzi that you must relish!
This is also an apt sabzi to pack in your or your kid’s Lunch too, along with some Tawa Parathas. It is super easy and hardly takes 20 minutes to get ready.
This sabji is,
- Quick & Easy
- Loved by everyone
- Perfect to pack in Lunch Box
Vegetables – To make this sabzi, we will use a combination of potatoes, green peas, and cauliflower. Peel the potatoes and cube them into pieces. Also, wash the cauliflower and cut into florets.
Spices – We will use some everyday spices such as turmeric powder, red chili powder, garam masala, and salt.
Oil – I like to make this simple sabzi in Mustard Oil, but you can even use vegetable oil, olive oil, or even ghee to make this simple sabzi.
Lemon Juice – It adds a nice tangy flavour in this spicy sabzi.
Coriander Leaves – Do not forget to add this ingredient. Along with a beautiful green color, it also adds a refreshing taste.
Other – Apart from this we will need cumin seeds, hing, ginger, green chilies, onion, and salt. To make it gluten-free, avoid adding hing to the same.
You can also add a little crushed Kasuri Methi at the end, for extra flavour and taste.
Step By Step Recipe
Heat oil in a pan. Once the oil is hot, add cumin seeds and hing and let it splutter for a few seconds.
Add ginger and green chilli and fry for a few seconds.
Add onion and fry until golden brown.
Now add potato, peas, cauliflower, coriander powder, turmeric powder, red chili powder, garam masala and salt, and cover and cook until done. Splash little while cooking if needed.
Add lemon juice and coriander and mix well. Serve hot with Paratha or Roti.
Frequently Asked Questions
No, you do not have to boil the potatoes before adding in the sabzi, Just peel them, chop them into big cubes and cook along with Gobi and Matar.
To make a gravy version of the same, add in some tomato puree once the onions are soft and brown. Add in all the masalas in the tomato-onion mixture and let it cook till the oil leaves the sides.
Now add in Potato, Cauliflower, Peas, and required water and let the vegetables cook in the same. Once the vegetables are cooked, add in lemon juice, coriander leaves and cook for another minute. Switch off the flame and serve hot.
Follow the same recipe instruction, just avoid adding onions to the same. If you like you can add in one finely chopped tomato once the vegetables are partially cooked.
I also like to serve it with a simple Dal and Rice combination with a roasted Papad and Pickle on the side.
This simple and quick Aloo Matar Gobi lasts for about 3-4 days in the refrigerator, in a sealed container. If you are making it in big quantity, only heat the amount you want to serve. Reheating, again and again, can decrease the shelve life of the sabzi.
While reheating if you feel the sabzi is a little dry, then sprinkle a little water on top and properly give it a mix.
You can also use the leftover Sabzi to make a Pulao/Biryani or even stuff it in rolls or sandwiches.
You can even freeze it. If you are planning to freeze, I will recommend you to undercook potatoes and cauliflower, as they will get mushy while you thaw the sabzi and reheat it.
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Aloo Matar Gobi Recipe
- 3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/2 tsp Hing
- 2 tsp Ginger (Finely chopped)
- 2 tsp Green chilli (Finely chopped)
- 1/2 cup Onion (Finely chopped)
- 1 cup Potato / Aloo (peeled and Cubed)
- 1/2 cup Peas / matar (Softened)
- 2 cups Cauliflower / Gobhi (Cut into small florets)
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 2 tbsp Lemon juice
- 2 tbsp Fresh coriander (Chopped)
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and hing and let it splatter for a few seconds.
- Add ginger and green chilli and fry for a few seconds.
- Add onion and fry until golden brown.
- Now add potato, peas, cauliflower, coriander powder, turmeric powder, red chilli powder, garam masala and salt and cover and cook until done.
- Splash little while cooking if needed.
- Add lemon juice and coriander and mix well.
- Serve hot with paratha or Roti.