Dinner

Aloo Gobi Matar (Potato, Cauliflower, and Pea Curry) Recipe

Name: Aloo Gobi Matar (Potato, Cauliflower, and Pea Curry) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 large shallot, diced; 4 garlic cloves, finely chopped; 1 tablespoon fresh ginger, finely chopped or grated; 1 red chilli pepper, finely chopped; 1 small cauliflower head, cut into bite-size florets; 2 large potatoes, peeled and cubed; 200 g (7 oz) frozen or fresh peas; 1 tablespoon garam masala; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1 tablespoon vegetable oil; 1 x 400 g (14 oz) can crushed tomatoes; 600 ml (2.5 cups) vegetable stock; 2 tablespoons fresh coriander, finely chopped

ByHarry Bern October 15, 2025October 15, 2025

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Introduction

Aloo Gobi Matar is a flavorful Indian vegetable curry featuring potatoes, cauliflower, and peas simmered in a fragrant tomato-based sauce. This comforting dish is perfect as a main or a side and pairs wonderfully with steamed rice or roti.

The image shows a bowl of thick vegetable curry in a green bowl, placed on a white marbled surface. The curry has several large chunks of yellow potatoes and bright orange cauliflower pieces mixed with green peas in an orange-colored sauce, garnished with small green herb leaves on top. A silver spoon is partially dipped into the curry from the right side. In the background, there is a small green bowl filled with whole cauliflower heads, and a red chili pepper is partially visible. A black and white checkered cloth is draped near the bowl, with some cardamom pods scattered on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
1 large shallot, diced
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
1 red chilli pepper, finely chopped
1 tablespoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 x 400 g (14 oz) can crushed tomatoes
200 g (7 oz) frozen or fresh peas
1 small cauliflower head, cut into bite-size florets
2 large potatoes, peeled and cubed
600 ml (2.5 cups) vegetable stock
2 tablespoons fresh coriander, finely chopped

Instructions

Step 1: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Sauté the diced shallot for 2–3 minutes until it starts to soften.
Step 2: Add the garlic, ginger, and red chilli pepper to the pot. Cook for another minute until fragrant, stirring frequently.
Step 3: Stir in the garam masala, turmeric, and cayenne pepper and cook for one more minute, stirring occasionally.
Step 4: Add the crushed tomatoes, peas, cauliflower florets, cubed potatoes, and vegetable stock to the pot. Bring the mixture to a boil.
Step 5: Reduce the heat and let it simmer gently for 15–20 minutes, or until the potatoes are fork tender.
Step 6: Stir in the fresh coriander and season the curry to taste. Serve hot with steamed rice or roti.

Tips & Variations

For a richer flavor, use ghee instead of vegetable oil.
Add a splash of coconut milk near the end of cooking for creaminess.
Adjust the spice level by reducing or omitting the cayenne pepper if preferred.
Include other vegetables like carrots or bell peppers to add variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a little water or vegetable stock if the curry has thickened.