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Aloo Gobi Matar Recipe

Aloo Gobi Matar Recipe

Aloo Gobi Matar Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Pakistani
Servings 6
Calories 171 kcal


  • 2 cups Florets Cauliflower
  • 1-2 Potatoes
  • ¾ cups Green Peas

For Gravy:

  • ¼ cup  Oil
  • ½ tbsp Minced Garlic
  • ¼ tsp Mustard Seeds (Optional)
  • ½ tsp Cumin Seeds
  • ¼ tsp Fenugreek Seeds
  • 2 medium Onions
  • ½ tbsp Ginger Paste
  • ¾ tbsp Green Chilli Paste
  • ½ tbsp Coriander Powder
  • ½ tsp Turmeric Powder
  • Salt To Taste
  • ½ tsp Sugar (Optional)
  • 3 medium  Tomatoes
  • 1 tsp Dried Fenugreek Leaves
  • 2 tbsp Butter (Optional)


  • Wash cauliflower floret in a large vessel and drain water in a colander. Set aside.
  • In a pan, fry garlic on a medium-low flame for 10 sec. Then add whole spices (cumin, fenugreek seeds, mustard seeds). Let them pop.
  • Then mix in chopped onions and salt. Fry till onions are soft, around 5 minutes.
  • Now add remaining spices, coriander, and turmeric, green chilli and ginger paste. Fry well so the flavors are released.
  • Add tomatoes, dry fenugreek leaves, and sugar. Cover and simmer for 5 minutes on medium-low flame till tomato softens and the colour darkens.
  • Next, add potatoes and pea, cover and cook for 10 minutes. Add about ½ cup water if gravy is dry to avoid burning, Cook on medium low heat.
  • When the potatoes are half cooked, stir in cauliflower floret. Cook for another 7-10 minutes until cauliflower florets are soft. Add butter and fry on high for 2 minutes until oil release.
  • Garnish with green chillies, coriander and allspice powder.

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