Bursting with flavor and lots of vibrant colors, aloo gobi matar sabzi (potato, cauliflower and pea curry) is a Pakistani vegetarian recipe that can be served as a main meal or as a side dish with rice or roti.
For the past couple of weeks, I am focusing on introducing more of the everyday recipes on the blog. Recipes that are cooked on a daily basis in the house - the meat, lentils and vegetables (daal, sabzi and gosht).. This is because of the dreaded ‘aaj kia pakayein?/what to cook for dinner?’ question.
If someone asks me what to cook for a party/dawaat I can give a combination of menu’s from traditional Desi recipes, to an international feast, to a menu suited for a hi-tea or a kid-friendly themed menu. But when it comes to designing the weekly menu of what to cook at home, I am blank after the first 3 days. Repeating the same menu is going to cause lots of ‘oh no! this again!’. Too much of meat or fancy dishes is going to stretch the monthly budget.
Hence, the need for more regular recipes, like this aloo matar gobi sabzi (potatoes, pea and cauliflower vegetable). It’s delicious with roti, and can be had with rice as well. It’s a good idea to get peas in bulk, when they are cheap, and then shell them. Keep the frozen peas in the fridge, and add them in dishes like matar pulao or this aloo gobi matar sabzi. Or just get frozen peas from the supermarket.
If you are looking for other vegetarian recipes, do try out the following:
- Aloo Baighan (Potato with Eggplant Curry)
- Aloo Hari Piyaaz (Potato curry with Spring Onions)
- Baigan ki Borani (Eggplant with Yoghurt)
- Kaali daal or khari masoor ki daal (Black gram lentils)
- Black eyed peas curry or Lobia ka salan (Stovetop and Pressure Cooker method)
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Aloo matar gobi sabzi (potato, cauliflower and pea curry
- 4 tablespoon oil
- 1 medium onion chopped
- 1 ½ teaspoon cumin seeds
- 2 tomatoes chopped
- 1 ½ teaspoon red chili powder
- ½ teaspoon turmeric
- Salt to taste
- 3 medium potatoes cut into cubes
- 1 cauliflower cut into florets
- 1 cup peas
- 1 teaspoon ginger sliced
- 1 green chili sliced
- ½ teaspoon red chili flakes optional
- ½ cup coriander for garnish
- Heat oil in a medium sized pot. Once the oil is hot, add onions and fry till golden. Keep stirring to ensure that the onions don’t burn.
- Add cumin seeds and cook for about a minute till they start spluttering and release their fragrance.
- Add tomatoes, followed by red chili powder, turmeric and salt. Stir for a minute or so, and then let the tomatoes cook on low heat for about 10 minutes till they turn soft and release oil.
- Add the chopped potatoes along with about a cup of water, and cook for about 10 minutes. The potatoes take longer to cook, so they need to be added first, followed by the other vegetables.
- Once the potatoes are half-cooked through, add the cauliflower florets and stir together. Cook for another 2 minutes, and then add the peas.
- Once the vegetables are almost cooked through, add ginger and green chilies. Cook for a minute and turn off the heat. Add coriander, and red chili flakes. Serve hot with roti/naan or rice.