Aloo Gobi Matar | Potato Cauliflower Peas Curry

Aloo gobi matar is a typical Punjabi dhaba style curry made with potato, cauliflower and green peas, cooked in a onion-tomato gravy and Indian spices. It can be served with a bowl of rice, salad and papad but I like to have it with roti or phulka. This is not a dry curry, so it goes well with naan and kulcha too.
Usually the vegetables are cooked in the onion-tomato gravy. But here I have precooked the potatoes and cauliflower. I have tried both ways and they taste equally good, but I find the latter way easier and time-saving, so I'm sharing that method in the recipe. Enjoy this aloo gobi matar curry with roti or rice.

ALOO GOBI MATAR CURRY RECIPE

{ Potato, cauliflower and green peas cooked in a spicy onion-tomato gravy }
Serves 3-4

---

Ingredients:
1 large potato
1 ½ cup cauliflower florets
½ cup green peas
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp red chilly powder
½ tsp garam masala
2 tsp kasuri methi / dried fenugreek leaves
½ tsp sugar
1-2 tbsp oil
1 tsp cumin seeds / jeera
Salt to taste
To grind:
1 tsp oil
1 bay leaf
¼ inch cinnamon piece
1 large onion, roughly chopped
2 large tomato, roughly chopped
2 garlic cloves, chopped
½ inch ginger, chopped
Method:
1. Pressure cook the potato for 3 whistles. Peel the skin and cut into cubes. Soak the cauliflower florets in boiling water until just tender. Drain and set aside.
2. In a kadai, add 1 tsp oil and add bayleaf, cinnamon, onion, garlic, ginger and fry till they become just soft. Once cool, add tomatoes and grind to a smooth paste.
3. In the kadai, add oil and add jeera. When it sizzles, add the ground onion-tomato paste. Cover and cook for 12-15 minutes or till it has become a thick paste.
4. Once oil starts to leave the sides, add turmeric powder, coriander powder, red chilly powder, garam masala, kasuri methi and salt.
5. Fry till the raw smell of the masala goes. Add 1½ - 2 cup water and bring to boil. Add potato, cauliflower florets, green peas, sugar and mix well.
6. Cover and cook for 5-6 minutes in low heat or until all vegetables are fully cooked. Add coriander leaves and cook for another 1-2 minutes.
Notes and Tips

• Take care that the vegetables are not over cooked or mushy. The vegetables should hold their shape.
• It is important to cook the onion-tomato mixture until it has become like a thick paste. It will take around 15-20 minutes.