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!

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!

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!

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.

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.