Aloo Matar Gobi

Indian curry in a black bowl, garnished with coriander
Monali.mishra/Creative Commons
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 3 servings
Nutrition Facts (per serving)
420 Calories
17g Fat
60g Carbs
11g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 420
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 221mg 10%
Total Carbohydrate 60g 22%
Dietary Fiber 12g 42%
Total Sugars 12g
Protein 11g
Vitamin C 81mg 406%
Calcium 104mg 8%
Iron 5mg 27%
Potassium 1629mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Aloo matar gobi is a blend of potatoes (aloo), cauliflower (gobi) and green peas (matar) in an onion-tomato based curry. This is a simple, wholesome North Indian curry is perfect when served with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). It can be served with naan or rotis as well.

This aloo matar gobi recipe makes for a quick and easy meal on those days when you can't be bothered spending hours in the kitchen. It cooks up quickly and includes plenty of healthy vegetables along with traditional Indian spices such as red chili powder, turmeric, ginger, and coriander. It can be served with naan or rotis as well.


  • 2 cups cauliflower florets, fresh or frozen

  • 1 dash salt, or to taste

  • 2 large or 3 medium potatoes, peeled or unpeeled, washed and cut into 1-inch cubes

  • 3 tablespoons vegetable oil, or canola or sunflower oil

  • 1 teaspoon cumin seeds

  • 1 large onion, finely chopped

  • 2 teaspoons garlic paste

  • 1 teaspoon ginger paste

  • 2 teaspoons coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 2 large tomatoes, finely chopped

  • 2 green chiles, slit lengthwise, optional

  • 1 cup shelled peas, fresh or frozen

  • Fresh coriander, chopped

Steps to Make It

  1. Thoroughly clean the cauliflower. If using fresh cauliflower, put the florets in a large bowl and cover them with hot water. Add a teaspoon of salt and mix well. Keep aside for 10 minutes.

  2. Put the potatoes in a microwave-safe dish and cover them with hot water. Add salt to taste and mix well. Cook on high for 3 to 4 minutes. You can also do this in a pan on the stove top. Cook the potatoes until they are parboiled. Drain the water and set the potatoes aside.

  3. Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. When the oil is hot, add the cumin seeds and cook them until the spluttering stops.

  4. Now add the onion and fry it until it is soft. Stir the ingredients often. Add the ginger and garlic pastes now and fry everything for 1 minute.

  5. Add all the spices and fry everything for another minute. Now add the chopped tomatoes and green chiles (if using). Stir well and fry till tomatoes start to get soft (about 2 to 3 minutes).

  6. Now add the cauliflower florets, potatoes, and peas. Stir everything well. Add salt to taste. Cover the pan and cook everything for 3 to 5 minutes. Turn off the heat.

  7. Garnish the meal with chopped fresh coriander and serve it with hot chapatis or parathas. Naan or rotis are also good accompaniments.