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!
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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)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2-4
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.
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 pound chopped cauliflower (450 g)
- 4 cloves of garlic, peeled
- 1/2 onion, peeled and chopped
- 1/4-inch piece of fresh ginger (about 1/2 cm)
- 1 pound fresh tomatoes (450 g), chopped
- 2 tbsp tahini or extra virgin olive oil (optional)
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/8 tsp cayenne powder
- 1/8 tsp ground black pepper
- 1 cup frozen peas (140 g)
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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 219
- Sugar: 9.6 g
- Sodium: 668 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 38.4 g
- Fiber: 10.5 g
- Protein: 9.1 g
Indian food is a good choice for vegans. If you make it yourself It doesn’t have to be so hot.
Hi Fay! Yes, you’re right. Thanks a lot for your comment 🙂 Have a nice day!
Could you please tell us how to make this in an Instant Pot pressure cooker?
★★★★★
Hi Dale! I haven’t made it in an instant pot, sorry!
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?
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!
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!
Hi Susan! So glad you liked it 🙂 Thanks a lot for sharing your version of the recipe!
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.
Hi! So glad you liked it 🙂 Have a nice day!