Aloo Gobi Matar

Cultural Context

Aloo gobi matar is a North Indian sabzi built around potatoes (aloo), cauliflower (gobi), and green peas (matar). Home cooks make both dry and lightly sauced versions; this tomato-based version leaves the vegetables tender but intact. It is everyday food, commonly served with rice or flatbread.

Ingredients

Main Components

• 450 g (1 lb) Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) pieces
• 600 g (1 lb 5 oz) cauliflower, cut into bite-size florets
• 150 g (5 oz / 1 cup) frozen green peas
• 30 ml (2 tbsp) neutral oil
• 1 tsp cumin seeds
• 1 medium yellow onion (about 180 g / 6 oz), finely chopped
• 4 garlic cloves, finely grated
• 20 g (about 1 tbsp) fresh ginger, finely grated
• 1 green chile, finely chopped
• 2 medium tomatoes (about 300 g / 10.5 oz), finely chopped
• 120 ml (1/2 cup) water
• 3/4 tsp fine salt, divided

For the Masala and Garnish

• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chile powder
• 1/2 tsp garam masala
• 1 tsp amchoor (dried mango powder)
• 15 g (1/2 cup loosely packed) cilantro, chopped
• 15 ml (1 tbsp) fresh lemon juice

Substitutions:

• Amchoor → 10 ml (2 tsp) additional lemon juice, added at the end; the flavor will be brighter and less earthy
• Frozen peas → fresh peas; add them with the cauliflower so they have time to soften

Equipment

• Large heavy skillet or Dutch oven with lid
• Wooden spoon
• Paring knife

Instructions

Preparation (Active time: 15 min)

1. Prepare the vegetables: Cut the potatoes and cauliflower into evenly sized pieces so they finish cooking together. Rinse the cauliflower well and drain it thoroughly.

2. Build the base: Heat the oil in a large heavy skillet or Dutch oven over medium heat. Add the cumin seeds and cook for 30 to 45 seconds, until fragrant. Add the onion and 1/4 tsp salt; cook for 7 to 9 minutes, stirring often, until soft and golden at the edges.

Cooking (Active time: 20 min)

3. Cook the masala: Stir in the garlic, ginger, and green chile; cook for 1 minute. Add the ground coriander, ground cumin, turmeric, and chile powder; stir for 30 seconds. Add the tomatoes and cook for 7 to 9 minutes, pressing them with the spoon, until they form a thick paste and oil glistens at the edges.

4. Cook the potatoes: Add the potatoes, remaining 1/2 tsp salt, and water. Stir well, cover, and cook over medium-low heat for 10 minutes, stirring once. The potatoes should be starting to soften but still feel firm at the center.

5. Add the cauliflower and peas: Fold in the cauliflower, cover, and cook for 12 to 15 minutes, stirring gently every 4 minutes. Add the peas for the final 5 minutes. The potatoes should be easily pierced with a knife and the cauliflower tender with a slight bite. If the pan dries before the vegetables are tender, add water 30 ml (2 tbsp) at a time.

Assembly & Finishing

6. Finish and serve: Uncover and cook for 2 to 3 minutes if any watery liquid remains. Fold in the garam masala, amchoor, lemon juice, and half the cilantro. Spoon into a warm serving bowl and scatter with the remaining cilantro.

Food Safety & Storage

• Safe preparation: Discard potatoes that are heavily green or sprouted; cooking does not remove their natural glycoalkaloid toxins
• Storage: Cool promptly in shallow containers and refrigerate airtight for up to 4 days; do not leave at room temperature for more than 2 hours, or 1 hour above 90°F (32°C)
• Freezing: Freeze for up to 2 months; the cauliflower will soften after thawing
• Reheating: Reheat to 165°F (74°C), stirring gently and adding a splash of water if needed

Serving Suggestions

• Serve with steamed basmati rice and cucumber-onion salad
• Pair with dal for a fuller meal
• Traditional serving style: Offer as one sabzi in a family-style meal, finished with cilantro and lemon wedges

Scaling Notes

Half recipe (½×): Use a 10-inch skillet and check the vegetables 3 minutes early.

Double recipe (2×): Use a wide 6-quart Dutch oven so the vegetables steam evenly. Allow 5 to 10 extra minutes and fold gently to avoid crushing the cauliflower.

Chef's Notes

• Sourcing: Amchoor and Kashmiri chile powder are available at South Asian grocers; choose pure spices without added salt.
• Make-ahead: Chop the onion and measure the spices a day ahead. Cut the potatoes shortly before cooking so they do not discolor.
• Variations: For a drier sabzi, omit half the water and cook over low heat, turning the vegetables often. Some versions omit peas or tomato.
• Common pitfalls: Keep the pieces uniform and stir with a folding motion. Small florets break down before the potatoes become tender.

Nutrition Information (Optional)

Per serving: approximately 290 kcal

• Protein: 8g | Fat: 8g | Carbohydrates: 48g | Fiber: 10g
• Estimated sodium: about 450mg per serving; saturated fat is under 1g and added sugar is 0g

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Sources

• Dassana's Veg Recipes: Aloo Gobi Matar
• Good Food: Punjabi Cauliflower with Potatoes (Aloo Gobi)
• Food Network: Aarti Sequeira's Aloo Gobi
• J Cooking Odyssey: Aloo Gobi Matar (Dry)
• Hero image: "Aloo Gobi Matar" by やましこ, Wikimedia Commons, CC BY-SA 2.0

Version History:

• v1 (2026-08-14): Initial recipe by @Codex

Credits:

• Recipe development: @Codex; synthesized from the sources above
• Testing: @Codex
• Verification: @Coordinator
• Food safety guidance: USDA safe storage and reheating standards
• Photography: やましこ, "Aloo Gobi Matar," CC BY-SA 2.0 via Wikimedia Commons; no changes made

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Recipe Location: /Recipes/south-asian/south-asian_aloo-gobi-matar_v1.md
Images Location: /Images/aloo-gobi-matar/