Home / Breakfast Recipes / Aloo gobi matar recipe | How to make aloo gobi matar dry recipe
Published: | Updated | By Harini
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Aloo gobi matar recipe with step by step photos. Tasty dry aloo gobi matar recipe that is a potato cauliflower green peas stir fry with Indian spices. This potato cauliflower green peas stir fry is a Punjabi style side dish recipe for naan, roti, rice. Punjab aloo gobi matar recipe is easy and quick too. It perfect for weekday meals.
Aloo , gobiare the most loved sabzi is north Indian cuisine and so is matar or green peas. There are so many recipes made in this combination is aloo gobi, aloo matar, gobi masala, aloo beans, gobi gravy etc. Punjabi aloo paratha, gobi paratha are also very popular breakfast in Indian cuisine. This aloo gobi matar is one more classic Punjabi sabzi in 15 minutes. This curry goes very well with naan, plain paratha, jeera rice etc.
There are two variations in making aloo gobi matar recipe. The one I am sharing here is dry aloo gobi matar. The other one is aloo gobi matar gravy with onion tomato masala.I shall share the gravy aloo gobi as and when I make it.
To make aloo gobi matar we need very few pantry staple spice powders. As in most of the Punjabi recipes good quality garam masala and kasuri methi are the main ingredients. I have used just 1/2 tablespoon oil in this recipe and cooked in low flame. To speed up the process you can increase the quantity of oil.
Serve aloo gobi matar as side dish with roti, naan, rice. You can use this sabzi as filling in kathi roll too.
If you are looking for more Punjabi side dish recipes do check amritsari chole, kadai paneer ,palak paneer, paneer tikka masala, pindi chole, dum aloo, dal fryaloo capsicumrecipes.
How to make aloo gobi matar recipe with step by step photos.
Peel and cubed the potatoes. Par boil or steam the potatoes.Steam green peas for 5-7 minutes. Drain and set aside.
Bring a big pot of water to boil with some salt. Add the cauliflower florets and boil for 2 minutes. Drain and set aside.
Heat 1/2 tablespoon oil in a pan. Temper with cumin seeds. Add ginger garlic and saute till raw smell goes off.
Add finely chopped onions. Saute till the onions turn soft.
Now add the prepared aloo, gobi and peas. Mix well.
Add spice powders. Season with salt. Mix well.
Cook in low flame for 10-12 minutes.
Add kasuri methi and remove from flame.
Add cilantro leaves and mix well. Serve aloo gobi matar hot with roti or rice.
Aloo gobi matar recipe card below:
Aloo gobi matar recipe | How to make aloo gobi matar dry recipe
Harini
aloo gobi matar recipe with step wise photos. Quick and easy to make Punjabi classic sabzi with aloo, gobi and matar.
4.91 from 10 votes
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
1 CUP = 250 ml
Ingredients
- 1 cup peeled and cubed potatoes
- 1 cup cauliflower florets
- 1/2 cup green peas
- 1 teaspoon cumin seeds
- 1 teaspoon rushed ginger garlic
- 1 onion finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/4 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- Salt
- 1/2 tablespoon oil
- 1 teaspoon kasuri methi
- 2 tablespoons cilantro leaves chopped
Instructions
Peel and cubed the potatoes. Par boil or steam the potatoes and green peas for 5-7 minutes. Drain and set aside.
Bring a big pot of water to boil with some salt. Add the cauliflower florets and boil for 2 minutes. Drain and set aside.
Heat 1/2 tablespoon oil in a pan. Temper with cumin seeds.
Add finely chopped onions and saute till the onions turn soft.
Now add the prepared aloo, gobi and peas. Mix well
Add spice powders and required salt. Mix well.
Cook in low flame for 10-12 minutes.
Add kasuri methi and remove from flame.
Add cilantro leaves and mix well. Serve aloo gobi matar hot with roti or rice.
Nutrition
Calories: 203kcal
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About Harini
I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)
Comments
Akansha says
Perfect curry for winters with fresh gobi and matar. Looks nice.Sussan says
Hello I hope that you are doing well. I have been trying new foods and recipes from all over the world. I have found many amazing dishes with all different spices and herbs. unfortunately, sometimes it is hard to do when not all of the ingredients have the amounts needed listed in the recipes.Like for this one the Kasuri Methi and Cilantro Leaves are in the instructions, but not in the list of ingredients so as a person trying to learn new things I don’t know how much of either goes in. Could you please let me know what those amounts are? Thank you so much. And thank you for the delicious recipes.Bob M says
Hi over lockdown I’ve experienced cooking curries and side dishes and loving the results. I’ve tried this dish once and I know it’s dry dish but OMG the flavours are simply amazing. I eat with chapati with this dish alone or accompanying a land curry like Bhuna as not a spicy lover mores flavour exploring man. At 67 years old my wife gets annoyed with the cooking smells but enjoys the results 👍 ?I look forward to experiencing or flavours soon.
Thank youHarini says
Hello Bob, So glad you tried out this dish and enjoyed it! Happy cooking!
Bob says
This is great either as a main dish or side dish and you can freeze. My freezer has curries in and side dishes of this ready fir when I need it. When I’m in Spain I do a big pot of this and people find it amazing. Thank you.
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