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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.

Aloo Matar Gobi Recipe

Course: Curry
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 172kcal
Author: Neha Mathur
Aloo Matar Gobi is a simple, homely sabzi made using fresh peas, cauliflower, and potatoes. It can be served with Phulkas as well as Parathas.
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US Customary - Metric

Ingredients

  • 3 tablespoon Mustard Oil
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Hing
  • 2 teaspoon Ginger Finely chopped
  • 2 teaspoon Green chilli Finely chopped
  • ½ cup Onion Finely chopped
  • 1 cup Potato / Aloo peeled and Cubed
  • ½ cup Peas / matar Softened
  • 2 cups Cauliflower / Gobhi Cut into small florets
  • 1 teaspoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • ½ teaspoon Garam masala powder
  • Salt to taste
  • 2 tablespoon Lemon juice
  • 2 tablespoon Fresh coriander Chopped

Instructions

  • 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.

Notes

You can skip adding onion if you don't eat it.
Always soak the cut potatoes in water until ready to use to avoid oxidation.

Nutrition

Calories: 172kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 490mg | Fiber: 4g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 44.9mg | Calcium: 45mg | Iron: 2.8mg