Punjabi style Aloo Gobi Matar Recipe | How to make Aloo Gobi Matar Recipe

March 24, 2015

Aloo-Gobi-Matar recipe- it's a punjabi style tasty dry veggie made from potatoes, cauliflower and green peas mixed with the spices. It is a regular dry veggie that is cooked in every punjabi kitchen.

It is one the most popular dish in Indian Cuisine.I and my husband really like this veggie very much. This is my mom's recipe, i learn it from my mom, oftenly made at our home, she makes fabulous and one can just licking their fingers. It is a flavorful dry veggie and staple food in every Punjabi grew up. This is quick, delicious and my all time favourite dish.

This is very versatile dry vegetable recipe that you can serve it any way. Serve it with roti, naan or paratha along with pickle on side and raita, perfect meal is ready. Or serve it with poori along with pickle on side, again healthy meal is ready for your family.

Lunch : poori with sabji and pickle

This is one of the famous authentic dish now-a-days its famous around India. I just love to eat aloo-gobi-matar with poori, its best going with yellow dal fry and you can also have it with simple roti or paratha.

You can make end number of potato veggies like aloo-methi , gravy aloo-matar, punjabi dum-aloo , aloo-palak and many more...

Learn how to make Punjabi style Aloo-Gobi-Matar by following this easy step by step process.

Ingredients :

Cauliflower/gobi, florets removed and washed - 1 cup
Potatoes/aloo, chopped or cubes - 2 medium size or as required
Matar / Frozen peas - 2-3 tbsp
Chopped Tomatoes - 1 large sized
Salt to taste
Coriander powder - 1/2 tsp
Turmeric powder/haldi - 1/2 tsp
Red chili powder/lal mirch powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Few coriander leaves/dhania patta for garnish (optional)
Vegetable Oil - 2 tbsp

Preparation Method :

1. In a kadai or thick bottomed pan, heat oil. Add the aloo/potatoes and saute for 5-6 minutes on a low flame.

2. Add the gobi/cauliflower and matar, add chopped tomatoes and all indian spices - turmeric powder, coriander powder, red chili powder, salt and cook.

3. Now, cover the kadai or pan with a lid and let the aloo gobi matar cook in steam for some 14-15 minutes on a low flame. Do not add any water. Also keep on checking the sabzi in between. Once the aloo gobi matar sabzi is done, sprinkle garam masala and mix it with the entire sabzi.

4. Your Aloo gobi matar is ready. Garnish it with coriander leaves. Serve the aloo gobi matar with roti's or paratha's and a bowl of curd or raita.

Poori or puri is a very popular indian friedbread......made from whole wheat flour and are usually served with a side potato dish, dry or curry

Process of making soft, crispy pooris ---

1) Make into medium sized or slightly small balls and roll out into small circles.

2) Heat oil in a deep frying pan or kadai.

3) When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.

4) Turn over when puffed up and fry the poori till golden brown and serve hot hot puri with pickle or potato curry or any choice of your dry / curry veggie !!

Enjoy and Happy Cooking :)