Aloo Gobi Mattar



Oil 1 Tbsp.
Cumin seeds 1 Tsp.
Green Chilli 1-2
Onion 2 (Medium sized chopped)
Ginger Garlic Paste 1 Tbsp.
Turmeric ½ Tsp.
Tomato 2 (medium sized chopped)
Red Chilli Powder 2 Tsp.
Coriander powder 1 Tsp.
Garam Masala 1 Tsp.
Roasted cumin powder 3/4 Tsp.
Salt To taste.
Cauliflower 1 (Cut to small florets)
Potatoes 2 (Cubed)
Peas (Fresh/frozen) 1 Cup.
Kasuri Methi (Dried fenugreek leaves) 1 Tbsp.
Fresh Coriander 1-2 Tbsp. (Chopped)


  • Cut the cauliflower to small florets, rinse and blanch it.
  • Cube the Potatoes and par boil it.
  • To a Pan add oil and heat. Add cumin seeds and a slit green chillit. Let it splutter.
  • Add finely chopped onions, ginger garlic paste and sauté till well cooked.
  • Add turmeric powder and chopped tomatoes. Sauté and continue to cook till everything turns soft and mushy.


  • Add red chilli powder, coriander powder, garam masala and cumin powder. Mix well and continue to cook for 2- minutes.


  • Add a cup of hot water, salt to taste and the blanched cauliflower.
  • Cover and for 5-6 minutes. Add par boiled potatoes and peas.


  • Mix well and continue to cook till all the moisture is absorbed
  • Add kasuri methi towards the end , mix well and turn off the flame.
  • Add freshly chopped coriander and mix well.


  • Serve hot with steamed rice of any flat bread of your choice.

Tips & Variations:

  • Add more water to the curry and do not let it absorb all the moisture to make it a gravy
  • You can skip par boiling the potato and add it along with the cauliflower and allow it to cook together.
  • Blanch the cauliflower for 2-3 minutes by adding 1/2tsp of turmeric and salt to remove any worms or pesticide.
  • Skip adding potatoes if you want the dish to be low carb.



One Comment Add yours

  1. Yum! Looks so good :))


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