Indian Aloo Gobi Matar is a warmly spiced vegetable curry featuring tender cauliflower, potatoes, and green peas. The masala base blends onions, tomatoes, ginger, garlic, and serrano chiles for a bright, aromatic flavor. Serve over steamed rice for a satisfying vegetarian main, or alongside other dishes as a flavorful side.
Aloo gobi matar (also called aloo matar gobi) is a classic Indian vegetable curry. The name breaks down to aloo = potato, gobi = cauliflower, and matar = peas. These three vegetables form the heart of the dish, simmered in a fragrant spice mix until soft and flavorful.
Rooted in Indian home cooking, this recipe uses common Indian spices—turmeric, ground coriander, garam masala, and fenugreek—together with cumin seeds and bay leaves to build depth. The masala base of onions, tomatoes, ginger, garlic, and chiles provides acidity, heat, and aroma.
Feel free to adapt the vegetables: cabbage, carrots, eggplant, or okra can be added or substituted for variety. The dish is easily made vegan by swapping ghee for vegetable oil.
INGREDIENT NOTES AND SUBSTITUTIONS
- White potatoes – Russets are ideal for texture, but Yukon Gold or red potatoes work well too.
- Cauliflower – Traditional, but broccoli makes a good substitute or addition.
- Green peas – Fresh or frozen peas both work; avoid canned peas for best texture and flavor.
- Fenugreek leaves – Dried fenugreek (kasoori methi) adds a subtle maple-like bitterness. If unavailable, fennel seeds can be used as a distant alternative, though the flavor will differ.
- Ghee – Substitute vegetable oil to make the curry vegan.
- Indian bay leaves – These provide a warm, slightly sweet note reminiscent of cinnamon and clove.
- Cumin & coriander – Cumin brings earthy warmth; coriander adds a light citrus sweetness. They pair naturally in Indian dishes.
- Turmeric – Adds the characteristic golden color and a mild, warm bitterness.
- Red chili powder – Use for controlled heat; paprika or cayenne can substitute depending on desired spice level.
- Garam masala – A finishing blend of warming spices (cardamom, cinnamon, nutmeg, etc.) that rounds the curry.
- Masala base – A purée of red onion, roma tomatoes, ginger, garlic, and serrano chiles. You can use 1 tablespoon ginger paste instead of fresh ginger. For milder heat, swap serranos for jalapeños.
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Masala base: tomatoes, onion, chilis, ginger, garlic -
Pureed, then excess water drained
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Spices and bay leaf added to hot oil -
Masala cooked down to concentrate flavor
HOW TO MAKE ALOO GOBI MATAR
1. Make the masala base. Pulse the onion, tomatoes, ginger, garlic, and chiles in a food processor until mostly smooth; a little texture is fine. Strain the purée through a sieve and press out excess water with the back of a spoon.
2. Fry the seasonings. Heat ghee or oil in a deep skillet or Dutch oven. Add cumin seeds and bay leaves and fry briefly until fragrant (about 1 minute). Add the strained purée, salt, turmeric, chili powder, garam masala, and ground coriander. Stir, cover, and cook on low for about 8 minutes to reduce and deepen the flavor.
3. Cook the vegetables. Add the chopped potatoes and cauliflower, pour in about 3 cups of water, and bring to a boil while stirring. Reduce heat, cover, and simmer for roughly 15 minutes, until the vegetables are fork-tender.
4. Finish with peas and fenugreek. Remove the pan from heat, stir in the peas and dried fenugreek leaves (kasoori methi). Adjust salt and pepper to taste.
5. Serve. Serve hot with steamed rice or fresh naan to soak up the sauce.
Why this method works
Blending and draining the onion-tomato-ginger-garlic-chile mixture concentrates flavor and reduces excess water, so the masala reduces quickly and coats the vegetables. Frying whole spices briefly in hot fat releases their essential oils, creating a fragrant foundation that complements the vegetables.
Reheating tips
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until the potatoes are heated through. Microwaving in short bursts is possible, but may heat unevenly and change the texture of the vegetables and sauce.
Nutrition
This vegetable-forward curry is relatively light: about 170 kcal per serving, with a good amount of fiber and vitamin C from the cauliflower and peas. Exact nutrition will vary based on ingredient brands and portion sizes.
Aloo Gobi Matar
Ingredients
US Customary – Metric
- 2 cups white potatoes peeled and chopped
- 2 cups cauliflower cut into florets
- 1 cup green peas fresh or frozen
- 1 teaspoon dried fenugreek leaves
Masala Base
- 1 cup red onion rough chopped
- 3 roma tomatoes rough chopped
- 1 inch fresh ginger peeled (or 1 tbsp ginger paste)
- 4 cloves garlic
- 2 Serrano chiles rough chopped
- 2 tablespoon ghee or vegetable oil
- 2 small Indian bay leaf
- 1/2 teaspoon cumin seeds
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder (or cayenne)
- 1/2 teaspoon garam masala
Instructions
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Pulse the onion, tomatoes, ginger, garlic, and chiles in a food processor until almost pureed. Drain the mixture in a sieve and press out excess water; discard the liquid.
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Heat ghee or oil in a Dutch oven or deep skillet. Fry the cumin seeds and bay leaves for about 1 minute. Add the strained purée, salt, turmeric, chili powder, garam masala, and ground coriander. Stir and cook on low for 8 minutes.
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Add the potatoes, cauliflower, and 3 cups of water. Stir, bring to a boil, then cover and simmer on low for 15 minutes, until vegetables are tender.
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Remove from heat, stir in the peas and dried fenugreek leaves. Adjust salt if needed.
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Serve as a side or over rice as a main dish.
Nutrition
| Carbohydrates: 36g
| Protein: 7g
| Fat: 1g
The nutrition information is an estimate and should not replace professional dietary advice.
