Aloo Gobi Matar is a simple dry subzi made by cooking the potatoes, gobi & peas with tempered spices. How to make Aloo Gobi Matar is explained in this recipe with step by step pictures for your reference. Aloo Gobi Matar is a wonderful sidedish for rotis & rice meal! How to make Aloo Gobi Matar is presented in this recipe with step by step pictures.
Aloo Gobi Matar is a simple and easy North Indian Style sabji which serves as a great sidedish for roti.I got this recipe from my north indian neighbour and I was surprised when she said to cook the veggies along with the subji instead of pressure cooking, I loved that idea so have shared the method too.I made this aloo gobi matar sabji today and we enjoyed our lunch with Tandoori Roti.
You can check out my aloo matar,aloo gobi, aloo gobi masala and gobi matar recipes that I have already shared.
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📖 Recipe Card
Aloo Gobi Matar
Ingredients
- 1 potato medium sized
- 1/2 cup cauliflower small florets
- 1/2 cup green peas
- 1 teaspoon garlic finely chopped
- 1 big onion small sized finely chopped
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- a pinch turmeric powder
- 1/2 teaspoon garam masala powder
- 2 teaspoon coriander leaves finely chopped
- 1/4 teaspoon kasoori methi crushed
- salt to taste
To Temper:
- 2 teaspoon oil
- 3/4 teaspoon jeera
Instructions
- Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside.
- Clean cauliflower, cut them into small florets and set aside.Peel the skin and collect the peas in bowl and set aside.
- Heat oil in a pan – add jeera and let it splutter.
- Then add garlic saute till slightly browned, then add onion and saute for a minute.
- Then add potato along with turmeric powder and required salt.
- Sprinkle little water and cook covered with a lid containing water.
- When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.
- When potato is half cooked add cauliflower and peas.
- Then again cook covered as mentioned in step 6 & 7.
- Then add red chilli powder,coriander powder and garam masala powder, give a quick toss.
- Sprinkle little water and cook covered for 2mins.
- Mix well till the masala coats well with the veggies.
- Saute for 2-3mins.Adjust salt and spice level at this stage.
- Finally garnish with chopped coriander leaves and kasoori methi.
- Serve hot with roti / rice or any pulao of your choice.
Notes
- Cooking the veggie along with the spices takes a little more time but adds more flavour to the veggie and gravy too.
- You can do this in pan too.
- You can add tomato puree to make aloo matar gravy.
- I used fresh green peas…you can use frozen or even try with dried variety. But soak dry peas overnight , then add it.
How to make Aloo Gobi Matar
- Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside.Clean cauliflower, cut them into small florets and set aside.Peel the skin and collect the peas in bowl and set aside.Heat oil in a pan – add jeera and let it splutter.Then add garlic saute till slightly browned, then add onion and saute for a minute.
- Then add potato along with turmeric powder and required salt.Sprinkle little water and cook covered with a lid containing water.When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.
- When potato is half cooked add cauliflower and peas.Then again cook covered as mentioned in step 2.Then add red chilli powder,coriander powder and garam masala powder, give a quick toss.
- Sprinkle little water and cook covered for 2mins.Mix well till the masala coats well with the veggies.Saute for 2-3mins..Adjust salt and spice level at this stage.Finally garnish with chopped coriander leaves and kasoori methi.
Serve hot with roti / rice or any pulao of your choice.
Expert Tips
- Cooking the veggie along with the spices takes a little more time but adds more flavour to the veggie and gravy too.You can do this in pan too.
- You can add tomato puree to make aloo matar gravy.
- I used fresh green peas…you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.
Divs
simply hearty and filling sabji! good alternative to the ususal onion tomato sabji for chapati.
Ammy
Very nice, simple and tasty
Ammy
Very nice, simple and tasty
Debbie Ralte
Never tried with kasoori methi…. Will definitely try this recipe