Aloo Gobi Matar Sabzi


This simple vegetarian recipe is made with potatoes, peas and cauliflower in an onion-tomato gravy seasoned with delicious Pakistani spices. This can be served with rice or roti based on personal preference.


  • 4 medium sized tomatoes, cut into quarters
  • 3 – 4 garlic cloves, roughly chopped
  • ½ cup onion, roughly chopped
  • ½ inch garlic, chopped
  • Water, for blending
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • ¼ cup onion, chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt, to taste
  • 2 cups cauliflower florets, chopped
  • 2 cups potatoes, cubed
  • 1 cup peas
  • 1 or 2 green chilies, cut in half
  • Fresh coriander, for garnish


  1. Take a blender and add tomatoes, garlic, onion and ginger. Blend with a little water to a smooth paste. Set aside.
  2. Wash the cauliflower, and cut into florets. If the florets are too large, cut in half.
  3. Wash, peel and cube the potatoes. Keep in salted water if not using immediately, otherwise it will turn black. Peel and wash the peas.
  4. Heat oil and add cumin seeds. Cook for 30 seconds, and then add chopped onions.
  5. Fry onions till translucent and then add the blended tomato paste.
  6. Cook for about 10 – 15 minutes till oil starts leaving the sides and then add the spices (turmeric, red chili powder, salt and coriander powder).
  7. Add the cauliflower, potatoes and peas.
  8. Stir the vegetables together, and then add 2 – 3 cups of water.
  9. Add green chilies, and bring the vegetable curry to a boil. Turn heat to low, cover the pan and cook for about 25 – 30 minutes till the vegetables are cooked through.
  10. Garnish with fresh coriander and serve hot.


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