fab. vegan recipe of the day: ‘Aloo gobi matar’

Posted on October 9, 2012


Today (9th October), Dassana posted a fab. vegan recipe on vegrecipesofindia.com titled ‘Aloo gobi matar’.

‘… The north indians love their aloo gobi, aloo matar, gobi matar and also their aloo gobi matar.

Aloo gobi matar – meaning potatoes cauliflower green peas – an onion-tomato based curry made with these three veggies is truly a delight to have with some chapatis or naan or even steamed rice.

This aloo gobi matar recipe is a slight variation of the recipe that we make at home and thus you have more deliciousness on your table …

This is a gravy recipe of aloo gobi matar and not a dry version

Aloo gobi matar recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 3-4


for the curry:
    • 2 cup cauliflower florets
    • 2 cups peeled & chopped potatoes
    • 1 or 1.5 cups fresh or frozen peas
    • 2 small bay leaves or 1 large bay leaf
    • 1 or 2 green chilies, slit
    • 1/2 tsp cumin seeds
    • 1/4 cup chopped onion
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1 tsp kasuri methi, crushed
    • 2 tbsp oil
    • few coriander leaves for garnishing
    • salt as required
for the masala paste:
  • 1/2 cup chopped onion
  • 3 medium size tomatoes, chopped
  • 1/2 inch ginger
  • 3-4 garlic


  1. firstly, rinse and chop all the veggies.
  2. keep the cauliflower florets in salted water for 15-20 minutes.
  3. then drain the florets and keep aside.
  4. make the masala paste with the onion, tomatoes, ginger and garlic.
  5. heat oil in a pan.
  6. fry the cumin first with the bay leaves.
  7. add the chopped onions and fry till light brown.
  8. add the ground onion-tomato paste
  9. stir and then add all the spice powders, one by one.
  10. fry the masala till the oil starts to leave the sides.
  11. keep on stirring so that the masala does not stick to the pan.
  12. this might take around 7-9 minutes.
  13. now add the cauliflower florets, potatoes and peas.
  14. add 3 cups water and stir the curry.
  15. finally add the slit green chilies and salt.
  16. let the whole curry come to a boil.
  17. then cover with a lid and let the curry simmer till the veggies are cooked.
  18. finally add crushed kasuri methi leaves
  19. garnish with coriander leaves and serve hot with some chapatis or steamed rice …’

Read the recipe, view images and add your comment online at www.vegrecipesofindia.com/aloo-gobi-matar-recipe/


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