Aloo gobi matar is an Indian curry made with potato, cauliflower and peas. It's ready in 20 minutes and our recipe is low in fat.
We spent a family weekend in Cadiz last September to celebrate Alberto's mother birthday and there was a beautiful Indian restaurant near our apartment. Finding vegan food in small towns can be a challenge sometimes, so that restaurant saved our lives. We ordered pakoras, aloo gobi and basmati rice. Everything was delicious!
Indian food is awesome and we know you love it as well, so here it is our version of the traditional aloo gobi, an Indian curry made with potatoes and cauliflower. Aloo gobi matar is also made with peas and is even better!
I've never been to India (we're planning a long trip to Asian next year, woohoo!), so I've only tried Indian food here in Europe. Some restaurants made really spicy food (we had a bad experience in Frankfurt), but at other restaurants the food is not spice at all. When you cook at home, you can make the recipes using the ingredients you like and add more or less cayenne powder, or even omit this ingredient.
If you like our aloo gobi matar, check out these recipes: vegan lentil curry, sweet potato curry coconut soup, simple chana masala, chole palak (spinach with chickpeas) and simple vegetable curry.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Aloo Gobi Matar (Potato, Cauliflower and Pea Curry)
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 pound chopped cauliflower
- 4 cloves of garlic, peeled
- ½ onion, peeled and chopped
- ¼-inch piece of fresh ginger
- 1 pound fresh tomatoes, chopped
- 2 tablespoon tahini or extra virgin olive oil, optional
- 2 teaspoon turmeric powder
- 2 teaspoon cumin powder
- 1 teaspoon salt
- ½ teaspoon paprika
- â…› teaspoon cayenne powder
- â…› teaspoon ground black pepper
- 1 cup frozen peas
Instructions
- Steam (or boil) the potatoes for 5 minutes, then add the cauliflower and cook for 10 minutes more or until they're soft.
- In the meanwhile, add the garlic, onion, ginger, tomatoes and tahini to a blender and blend until smooth.
- Add the mixture and the spices (turmeric, cumin, salt, paprika, cayenne and pepper) to a large pot, stir and cook covered over medium-high heat for 5 minutes.
- Add the frozen peas and cook for 5 minutes more.
- Finally, add the steamed potatoes and cauliflower, stir and serve. We added some chopped fresh parsley on top and served the aloo gobi matar with some rye bread (optional).
- Keep it in a sealed container in the fridge for 4 to 5 days.
Notes
- Use the veggies and spices you prefer. The traditional recipe is usually made with some garam masala, but we used what we had on hand.
Jasmin childs says
can you freeze it?
Iosune Robles says
Hi Jasmin! Feel free to freeze it 🙂
gloria says
You mention tahini in instructions but not in ingredients. How much tahini?
Iosune Robles says
Hi! Tahini is the 7th ingredient: 2 tbsp tahini or extra virgin olive oil (optional) 🙂 Enjoy the recipe!
Sarah says
Delish, fresh ingredients, simple process. I love this recipe, i added garam masala bc i have it, fabulous 😋. Better than the Indian restaurant 😋
All Lusune's recipes I've tried are just great
Iosune Robles says
Thanks for your kind words 🙂
Barbara-Ann says
The recipe is absolutely delicious and was simple to make. Thank you!
Iosune says
Hi Barbara-Ann! Thank YOU so much 🙂
robin merrill says
Delicious! So fast and yummy. Thanks!
Iosune says
Hi Robin! So glad you enjoyed it 🙂
Kelsey F says
This was really easy and fantastic! Thanks!
Iosune says
Hi Kelsey! Thank YOU 🙂 So glad you liked it!
Thomas J Brandstetter says
It is delicious! Thanks
Iosune says
Hi Thomas! Thanks a lot 🙂
Isobel says
I adore aloo Gobi. I haven’t had one this good in ages . I can’t believe it is fat free vegan with so much flavor ! Thank you !
I want to put five stars but it won’t acceot it
Iosune says
Hi Isobel! Hope you like it 🙂
Learning to cook! says
I love this recipe. I am not a cook and I don't even like to cook BUT I love Indian spices and this recipe was sooooo easy. I'm trying to eat less meat so I've been experimenting. I definitely felt satisfied after eating this dish. I will definitely make this again. The only thing I had to add was a little more salt.
Iosune says
Hi! So glad you liked it 🙂 Have a nice day!
Susan says
Thanks for the recipe. I changed things up a little, I had canned diced tomatoes, so I used them, cut down on cumin to 1/2 t( I’ve had bad luck with cumin before) added a bay leaf, 1/2 t of cumin seeds, 1 t of ground coriander. While I understand the recipes all use the purée, I like mine chunky, so I used grated ginger, grated garlic and left the tomatoes out of the can. Instead I started out sautéing the cumin seed in coconut oil, then the onions 5m,then garlic,ginger,spices 1m, then add tomatoes. Cooked that down. Followed the rest of the recipe. It came out sooo delicious!
Iosune says
Hi Susan! So glad you liked it 🙂 Thanks a lot for sharing your version of the recipe!
Priya Mathew says
Hi!
Which ingredient would you substitute garam masala in if you had it? Also, do you cook the peas straight without steaming them or anything?
Iosune says
Hi Priya! I would omit the cumin, black pepper and turmeric, but feel free to add more if needed 🙂 I just add the peas frozen and cook them for 5 minutes. Have a nice day!
Dale Anne Adame says
Could you please tell us how to make this in an Instant Pot pressure cooker?
Iosune says
Hi Dale! I haven't made it in an instant pot, sorry!
Fay Jones Day says
Indian food is a good choice for vegans. If you make it yourself It doesn't have to be so hot.
Iosune says
Hi Fay! Yes, you're right. Thanks a lot for your comment 🙂 Have a nice day!