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Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.

4.5 · 7 reviewsRecipe card by Whats CookingEditorial by recipesvibrant · Updated October 13, 2026
One Dish MealPotatoCauliflowerVegetableAsianIndian
Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

Total time

50 min

Servings

6

Calories

248.1

Category

Stew

Aloo Gobi Mattar is a beloved North Indian staple that perfectly marries tender potatoes, crisp cauliflower florets, and sweet green peas in a fragrant, spiced tomato-based gravy. This vibrant, one-dish vegan meal is naturally lactose-free and packed with plant-based protein and fiber, making it the perfect comforting dinner for busy weeknights.

Ingredients

Makes 6 servings

  • 1 cauliflower
  • 2 onions
  • 3 baking potatoes
  • 1 frozen green pea
  • 1 ghee
  • 4 fresh ginger
  • 2 fresh ginger
  • 2 garlic cloves
  • 5 hot green chili pepper
  • 1 turmeric
  • 2 garam masala
  • 1 ground coriander
  • 2 salt
  • 1 white pepper
  • 1/2 fenugreek seeds
  • 1 ground cumin
  • 1 cumin seed
  • 1 fresh cilantro

Method

  1. Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.

  2. Add all remaining spices, including salt. Stir well.

  3. Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.

  4. Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.

  5. Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.

  6. Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.

  7. Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.

Cook's notes

  • Cut your potatoes and cauliflower into uniform, bite-sized pieces to ensure they cook evenly and maintain their texture without turning to mush.
  • Sauté your whole spices in hot oil first to 'bloom' them, which releases their essential oils and deepens the flavor profile of the entire dish.
  • Avoid over-stirring once the cauliflower is added; gentle folding keeps the florets intact.
  • Finish with a squeeze of fresh lemon juice or a sprinkle of fresh cilantro to brighten the earthy flavors.

Easy swaps

  • Use frozen peas if fresh peas are out of season; simply add them in the last few minutes of cooking.
  • If you prefer a creamier curry, stir in a splash of full-fat coconut milk or cashew cream at the end.
  • For extra heat, add a slit green chili or a pinch of extra Kashmiri red chili powder during the tempering process.
  • If you don't have fresh ginger, 1 teaspoon of ginger powder can be used as a substitute.

Frequently asked

Is Aloo Gobi Mattar gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your spices are processed in a facility free from gluten contamination.

Can I make this dish ahead of time?

Absolutely! Many people find that the spices meld together even better the next day, making it an excellent candidate for meal prep.

Why did my cauliflower turn mushy?

Cauliflower cooks faster than potatoes. Try adding the cauliflower to the pot a few minutes after the potatoes have started softening, or cut the cauliflower into slightly larger florets.

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