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Aloo Gobi Matar, Potato Cauliflower and Pea Curry

Aloo Gobi Matar, a gloriously filling, heavily spiced Indian or Punjabi vegan sabzi curry featuring potatoes, cauliflower, and peas.

The long list of ingredients might make you think that this is a tricky recipe, but it is remarkably simple with no mad skills required, just a little chopping and stirring!

Aloo gobi matar an Indian potato, cauliflower and pea curry.

Indian Pea, Potato and Cauliflower Curry.

When it comes to vegetarian or Vegan food the Indian subcontinent puts most cuisines to shame as far as I am concerned.

Dishes like saag aloo, rajma masala and this aloo gobi matar or mutter as it is sometimes called, are all naturally vegetarian or vegan.

By that, I mean that they are not pretending to be meat, they are a pure and unashamed celebration of vegetables.

The unmistakable presence of fresh curry leaves and asafoetida sing through all of the other bold flavours.

Originally from the Punjabi region of India and Pakistan much like butter chicken or murgh makhani, dum aloo and tandoori chicken.

This recipe is a combination of ideas from a culture with a rich tapestry of wonderful food. It is evidently based on a classic aloo gobi curry, but the addition of peas really does add so much!

Overhead aloo gobi matar an Indian potato, cauliflower and pea curry.

Frequently Asked Questions.

Where’s the sauce?

My version, like so many variants on aloo gobi is a dry curry.

If you are looking for saucy potato curry you could try my aloo matar recipe which has a masala-style sauce.

Adding cauliflower to that recipe would work well.

What potatoes are best?

I use one of two types of potato in this recipe. I usually use a medium potato or type B potato as they are known across most of Europe.

Types like Desiree or Vivaldi are good, these are also the sort of potatoes I recommend for my Aloo gosht recipe.

Waxy salad potatoes make for more of a textured dish with a pronounced potato flavour. I recommend these for dishes like roasted Bombay potatoes.

I would avoid floury potatoes because they will break down too much.

Should I peel the potatoes?

You could if you wanted to, but I never bother!

Can I make this in advance?

Yes, this dish reheats well, it also tastes and eats really well cold, as a result, leftovers are often stolen from the fridge which means planning leftover aloo gobi matar as a meal is often a fruitless exercise!

Close-up aloo gobi matar an Indian potato, cauliflower and pea curry.

Serving Suggestions

I’m happy with aloo gobi matar as it is, in a big bowl, with a little cucumber and mint raita and some chapati.

It also works really well chutneys, lime pickle or mango chutney would be perfect.

But stepping aside from it being a comforting bowl of vegan goodness. This recipe also makes for a really foxy side dish.

It would compliment these vegetarian paneer tikka skewers superbly.

It is also swoon-worthy served alongside a whole bbq tandoori fish.

Vegan aloo gobi matar or Indian potato, cauliflower and pea curry.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan with a lid.
  • Stirring and serving spoons.
  • Kitchen knife.
  • Chopping board.
  • Grater.
  • Weighing scales and or measuring cups and spoons.
Vegan aloo gobi matar or Indian potato, cauliflower and pea curry.
Yield: 2 Servings

Aloo Gobi Matar Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Aloo gobi Matar is a simple Indian vegetable curry featuring potatoes and cauliflower florets and green peas, this thing packs a flavour punch way above its pay grade.


  • 350g (2-3 Cups) Potatoes
  • 2 Tbsp Cooking Oil
  • ½ Tsp Asafoetida
  • 2 Green Chilli Peppers
  • 8 Curry Leaves
  • ½ Tsp Brown Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 6 Cardamom Pods
  • 1 Tsp Coarse Sea Salt
  • 250g (3-4 Cups) Cauliflower Florets
  • 150g (1 Cup) Red Onion
  • 3 Cloves Garlic
  • Thumb Sized Piece of Ginger
  • 1 Tsp Coriander Powder
  • 1 Tsp Turmeric Powder
  • 1 Tbsp Tomato Puree
  • 50ml (3 Tbsp + 1 Tsp) Tomato Passata
  • 100ml (6 Tbsp + 2 Tsp) Water
  • 1 Tbsp Dried Fenugreek Leaves
  • 1 Tsp Garam Masala
  • 150g (1 Cup) Green Peas (Defrosted if frozen)


  1. Cut the potatoes into 1.5cm (1") cubes.
  2. Cut the green chillis in half lengthways.
  3. Heat the cooking oil in a medium (20cm or 8") pan over a medium heat.
  4. When hot add the asafoetida, curry leaves, green chillies, cardamom pods, cumin, and mustard seeds, then cook until they start to spit.
  5. Add the potatoes, season with the salt and cook until golden stirring, around 7-10 minutes, make sure you stir every couple of minutes.
  6. Chop the cauliflower into 2cm (¾") florets.
  7. Cut the onion in half and peel, then slice into 3mm (⅛") thick half-moon shapes
  8. Peel and mash the garlic.
  9. Peel and grate the ginger.
  10. Throw in the sliced onion and cauliflower and cook until it begins to colour, 4-5 minutes.
  11. Mix the garlic, ginger, tomato puree, tomato passata, and water in a bowl to combine well.
  12. Pour this mix into the pan.
  13. Sprinkle over the turmeric powder, coriander powder and fenugreek leaves, stir and taste adding more salt if required.
  14. Add a lid, reduce the heat to low-medium and cook for 15 minutes.
  15. Remove the lid, sprinkle over the garam masala and add the peas.
  16. Stir and cook for a final 2-3 minutes or until the peas are warmed through.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 492Total Fat: 31gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 637mgCarbohydrates: 50gFiber: 13gSugar: 10gProtein: 11g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 2nd of February 2020

Can it be frozen too?? Adding this to my list for my girly night. Thank

Brian Jones

Monday 3rd of February 2020

Hey Helen... I have not personally frozen this recipe but I can see it working. If I am freezing food like this I will use heavy grade food bags and then reheat in a pan of simmering water. This is because there is very little sauce and just reheating in a pan will reduce that further and also run the risk of making the spices bitter if the temperature is too high, the "boil in the bag" method is much more gentle.


Sunday 18th of February 2018

Brian I made this last night and it was fabulous! Chicken pasanda is next?

Brian Jones

Monday 19th of February 2018

That is so lovely to hear Helen, the pasanda is one of my favourites, so glad you are enjoying your stroll through the Indian recipes from my wee blog out of eastern Hungary :D


Friday 29th of September 2017

What an interesting recipe that is! And, I have to agree with you about the name. I guess there's really no guessing how to pronounce it. It does put a smile on your face, doesn't it?

Brian Jones

Sunday 1st of October 2017

Hehe, I don't struggle with the pronunciation but it still makes me smile :)


Friday 29th of September 2017

I love making vegetarian curries, but have never tried adding potatoes. Sounds like a great idea!

Brian Jones

Sunday 1st of October 2017

You must give it a try, Indian food rocks the humble spud.

Megan Marlowe

Friday 29th of September 2017

This looks incredibly flavorful, delicious and the colors are stunning! I cannot wait to try this dish!

Brian Jones

Sunday 1st of October 2017


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