Aloo gobi matar is a simple and easy sabzi recipe made with potatoes, cauliflower and green peas cooked with minimum Indian spices which are easily available at home.  It is a very popular vegetarian dish especially from North India.  This recipe is a onion-tomato based curry made with aloo, gobi and matar and is a gravy version.  This sabzi goes well with rotis, naans and even steamed rice.

HOW TO MAKE OR PREPARE ALOO GOBI MATAR RECIPE

Boil the potatoes and green peas with sufficient water till it is 3/4th cooked.  Alternatively, you can pressure cook them with upto 2 whistles.  Once cooled down, peel the skin of the potatoes and chop them into medium pieces.

Keep the cauliflower florets soaked in salted hot water for 15 minutes.  Drain the florets and keep it aside.  Grind the chopped onions, tomatoes, green chillies, garlic cloves and ginger to a smooth paste.  Do not add water while grinding.

Keep the ground onion-tomato paste aside.  Heat oil in a pan on medium flame.  Once hot, add cumin seeds and bay leaf and saute for half a minute on low flame, till you get a nice aroma from the spices.

Then add the ground onion-tomato mixture and mix well.  Cook till the water is evaporated and the mixture becomes a thick paste.  Add turmeric powder, red chilli powder, coriander powder, cumin powder and salt.

Saute for a minute on low flame.  Add boiled cauliflower, green peas and potatoes and mix well.

Saute till the vegetables are well coated with the masala.  Add 1 and 1/2 to 2 cups of water and mix.

Cover the pan with its lid and cook on a low to medium flame till the vegetables are well cooked.  It should be soft but not mushy.  Once cooked, add garam masala and kasoori methi and mix well.

Simmer for another 2-3 minutes.  Switch off the flame.  Garnish with chopped coriander leaves.  Serve aloo gobi matar with roti, phulka or with steamed rice as well.

NOTES/TIPS

Add the green chillies according to the spiciness required by you.

Dice or chop the vegetables to similar size for even cooking.

Semi cooking the vegetables helps in quick cooking of the sabzi.

Soak the cauliflower florets in steaming or hot salted water.  This helps to kill the worms if any, in the cauliflower.