Aloo (Potato) Gobi (Cauliflower) with Mattar (Peas)

This recipe is a dry sabji of a combination of Cauliflower, Potato, Peas with an option to use two banana chillies as well for flavour, colour and texture, which I have used in this recipe
Did you know that Cauliflower when steamed or cooked in the microwave better preserves anti-cancerous compounds???

The florets chopped of the same size cook evenly easily too (in minutes)
If undisturbed when cooking it retains the shape, texture and tastes great when it is not mushy. Cauliflower is very high in Vitamin C and is rich in iron as well!!

It is said that there are nearly 4000 varieties of potatoes in various colours, shapes and sizes. Unfortunately we do not eat potatoes raw although they contain a high amount of vitamin C most of it which is lost due to cooking the potato. High in potassium, Vitamin B6 and is good for the heart – Kids love dishes made out of potatoes and ofcourse – ofcourse potato chips are much-loved by all!

Peas are considered to be one of the most nutritious vegetable and low in calories.  Although frozen and canned peas are easier to use, consuming fresh peas whenever possible is a better option as the key vitamins such as Vitamin C, B1, B2, B3 and B6 will be more in fresh peas than frozen or canned!!

Ingredients to serve 6-8 people

2-3 Cups Gobi (cauliflower) florets
2-3 Cups of Potato (chopped in cubes)
¾ Cup of Fresh or Fozen Peas
2 Banana Chillies (optional
1 Medium Sized Onion
2 Cloves Peeled Garlic
1 Inch Piece Fresh Ginger (finely grated or chopped)
3 Tomatoes (cut in quarters)
50-100 gms Tomato Paste
Fresh and finely chopped coriander leaves

3 Tbs Oil
1 Tsp Cumin Seeds
1 Pinch of Turmeric Powder
1-2 Tsp Garamasala Powder
1-2 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1-2 Tsp Salt


Cook the cauliflower florets, potatoes and peas separately for approximately 5-6 minutes in the microwave and keep aside
(You may cook the cauliflower florets with a bit of water directly on the stove in a dish covered with a lid for 4-5 minutes)
Heat the oil in the pan
Add the cumin seeds and turmeric powder
The chopped onion, ginger, banana chillies and garlic are added and fried  for about 2-3 minutes till the onion is soft.
Add the chopped tomatoes, tomato paste and fry for a further 3-4 minutes
The garamasala, red chilli powder, coriander powder and salt should be added
Add all the cooked vegetables and fry for a couple of minutes
Cook the sabji on a low flame for 4-5 minutes (without a lid)
Garnish it with chopped fresh coriander leaves

Note:   Tastes great with chappatis and plain cooked basmati rice!!



  1. Sandy Naidu says:

    This recipe looks great – I would like to try it