Aloo Gobi Matar Masala without Tomato
Aloo Gobi Matar Masala is a delicious and wholesome North Indian dish that combines the goodness of potatoes (aloo), cauliflower (gobi), and green peas (matar) in a flavorful masala gravy.
While tomatoes are commonly used in this recipe to add tanginess and depth of flavor, this variation skips the tomatoes while still delivering a rich and flavorful curry.
Aloo Gobi Matar masala recipe
This Aloo Gobi Matar masala is a simple homestyle sabzi made with three vegetables and basic Indian spices. The ingredients needed are common in the Indian kitchen.
Aloo, gobi, and matar are favorite veggies in North India. Apart from sabji like Aloo Matar, Gobi Fry, Aloo Gobi, Gobi Matar the vegetables are used to make parathas like aloo paratha and gobi paratha.
Indian cooking is versatile, so every home has its own version to make this dish. Over the years have seen variations which include — deep frying the vegetables and adding to the masalas, pressure cooking, make them in onion-tomato gravy.
Pressure-cooking vegetables save time, but I do not prefer it. Personally, I like to saute/stir-fry vegetables in oil. Sauteeing vegetables taste better compared to pressure cooking.
Today I will share my mother’s style of cooking this dish. When it comes to cooking, she does not have any hard and fast rules and yet creates delicious dishes within minutes.
I have used readymade spice powder, which takes the simple dish to next level. Just try it once, and you will thank me for suggesting it.
With the same recipe, you can make different combinations — aloo gobi masala, aloo matar, gobi matar, aloo masala, gobi masala, or matar masala.
Even without tomatoes, the vegetables are nicely coated with delicious masala around them. This masala recipe is unique, simple, and quick to make. All you need is simple tadka/tempering, onions, ginger garlic paste, and dry spice powders.
Reasons to try Aloo Gobi Matar masala recipe
Super easy and quick to make.
No fuss cooking.
No blending or grinding.
Beginner and bachelor-friendly recipe.
Gets ready within 30 mins.
Apt to pack in the lunch boxes.
Healthy and nutritious.
Make weekday meals special.
Perfect side dish for Indian flatbread or rice varieties.
Vegetarian & Vegan.
How to wash Cauliflower
Cauliflower is one of the vegetables which need proper cleaning before using them. The main reason, worms hide in the florets which are not clearly visible. Also, vegetables are sprayed with different types of chemicals and insecticides to protect them from worms and insects. Options to wash vegetables are;
1. Soak vegetables in a solution of vinegar and water for 30 mins.
2. Soak vegetables in salty water for some time. Rinse well to get off the salt.
3. For cauliflower, first I separate it from the stem. Cut into florets. Soak them in a bowl of water and turmeric powder (1–2tsp). Keep it for 15–20mins. Drain the water and rinse the florets, they are ready to use in any recipe.
1. Cut the potatoes and cauliflower into uniform sizes to ensure even cooking.
2. Cook the onions until soft, no need to cook the onions till they change color.
3. After adding spice powders, add little water. It will prevent spices from burning and also add even color to the vegetables.
4. Saute the vegetables well. The sauteeing enhances the flavors, develops the texture, and allows the vegetables to absorb the spices well.
5. If using fresh green peas add along with aloo and gobi. If using frozen peas, add after a few minutes later as they take less time to cook.
6. Retain the shape of the vegetables. Do not overcook them, they will turn mushy.
7. The consistency of the sauce is semi-gravy, clinging to the vegetables. However, you can adjust the consistency of the gravy as per your preference.
Vegetables: Potatoes, cauliflower, and green peas (fresh or frozen).
Oil: I use sunflower oil. You can use mustard oil, coconut oil, peanut oil, ghee, or any other oil of your choice.
Spices: turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, cumin powder, garam masala, and chicken masala powder.
Kasuri methi: Adds extra aroma and taste. Do not skip this ingredient.
Coriander leaves: Adds a refreshing flavor and a beautiful green color.
Other ingredients: Onion, ginger-garlic paste, bay leaf, cumin seeds, mustard seeds, and salt.
How to make Aloo Gobi Matar Masala
1. Heat oil in a pan/kadhai. When the oil is hot, add bay leaf, cumin seeds, and mustard seeds. Let them crackle.
2 & 3. Next, add chopped onion and fry on medium flame till soft.
4 & 5. Add ginger garlic paste and saute till the raw smell goes away.
6, 7 & 8. Turn the flame to low and add turmeric powder, red chilly powder, coriander powder, salt, garam masala, chicken masala, or any other mentioned ingredients. Add little water and saute until the oil separates.
9, 10, 11 & 12. Add the vegetables and saute for a min or two. Keep stirring at regular intervals to avoid the masala sticking to the bottom.
13. Add kasuri methi (crush between palms before adding).
14, 15 & 16. Turn the flame to high, and add hot water. Give a good mix and let the water come to a boil.
17. Cover the pan and simmer on low flame till the vegetables are cooked completely. Can take 10-15 minutes.
18. Add coriander leaves. Aloo Gobi Matar masala is ready to serve.
It tastes great as a side dish with naan, phulkas, rotis, plain parathas, puris, steamed rice and dal, Plain Basmati Rice, Vegetable Pulao, or Jeera rice. I also like to eat with curd rice because of the masala.
If there is leftover, I place it between bread slices and have it as a sandwich. And, to add taste to a sandwich, I pan toast or grill the sandwich.
Also, you can place the sabzi in a roti, and grate cheese on it to make a cheesy kathi roll. This is the best way to make kids eat vegetables.
You can refrigerate this curry in an air-tight container for 2-4 days.
Before serving, reheat in a pan on the stovetop or in a microwave till warm. Stir to heat the curry evenly.
You can also freeze the sabzi. Thaw the sabzi and reheat it.
More Related Recipes
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Aloo Gobhi Matar masala
- 3 tbsp Oil
- 2 medium Bay leaf
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds (optional)
- 1 tbspn Ginger Garlic paste
- 1 medium Onion (finely chopped)
- 1 cup Potato (peeled and roughly chopped)
- 1 cup Gobhi/Cauliflower (cut into medium size florets)
- 1/2 cup Green Peas (Fresh or Frozen)
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 tsp Red chilli powder
- 1 tsp Kashmiri red chili powder (optional)
- 1/2 tsp Cumin powder (jeera powder)
- 1 tsp Chicken masala or Pav bhaji masala or Chole masala or Meat masala or Kitchen king masala (Everest or MDH brand)
- 1/4 tsp Garam masala
- 1/2 tsp Kasuri methi
- Salt to taste
- Fresh coriander leaves
- Heat oil in a pan/kadhai.
- When the oil is hot, add cumin seeds and mustard seeds. Let them crackle.
- Next add chopped onion and fry till soft.
- Add ginger garlic paste and saute till raw smell goes away.
- Turn the flame to low and add turmeric powder, red chilly powder, coriander powder, salt, garam masala, chicken masala or any other mentioned in the ingredients. Add little water and saute untill the oil separates.
- Add the vegetables and saute for a min or two. Keep stirring at regular intervals to avoid masala sticking to the bottom.
- Add kasuri methi (crush between palms before adding).
- Turn the flame to high, add hot water. Give a good mix and let the water come to a boil.
- Cover the pan and simmer on low flame till the vegetables are cooked completely. Can take 10-15 minutes.
- Check for water content, and adjust the consistency as per your preference. To reduce, cook on high flame till water evaporates.
- Lastly, add coriander leaves. Aloo Gobi Matar masala is ready to serve.
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