alu gobi matar/alu gobhi matar

How to make Restaurant Style Alu Gobi Matar

Alu Gobi Matar is a popular and delicious vegetarian curry!

Restaurant Style Alu Gobi Matar

Difficulty:IntermediatePrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings:6 servings


Alu Gobi Matar easily ranks among the top 10 most popular Indian vegetarian curries because of how flavorful it is! Let’s make Restaurant style Alu Gobi Matar together! In this recipe I will also share a secret ingredient that will make this curry even more finger-licking good!



  1. To the yogurt, add 1/4 teaspoon of hing or asafoetida, half a teaspoon of cumin powder, 2 teaspoons of coriander powder and 1.5 teaspoons of kashmiri red chili powder. Give that a good mix and beat the yogurt until smooth. Set it aside.
  2. Fill a pot with water, add a tsp. of salt, bring the water to a boil and blanch the potatoes and cauliflower florets for five minutes. Drain the water and set it aside.
  3. To a large pan add approximately 2 tablespoons of oil and set it on high heat
  4. Add in the blanched cauliflower and potatoes , add salt to taste
  5. Stir fry this until the cauliflower and the potatoes brown well. It could take anywhere from 10 to 12 minutes
  6. After stir-frying for 10 to 12 minutes on high heat the potatoes and cauliflower should have cooked through if not, place a lid on for a couple of minutes and make sure that they are cooked through. Set that aside in a separate bowl
  7. Set the same pan on medium heat and add around a tablespoon of oil
  8. Add cumin seeds.
  9. Once the cumin seeds start to splutter, add onions and the ginger garlic paste
  10. Stir fry until the onions turn translucent, this should take about a minute
  11. Next add the tomatoes in. Sprinkle some salt so the tomatoes cook faster
  12. Give it a quick stir and place the lid on
  13. Turn down the heat to low and cook until the tomatoes turn mushy. This should take approximately five minutes
  14. Now turn up the heat to medium again and stir-fry until the tomatoes become completely paste like. This should also take approximately five minutes.
  15. Add the yogurt mix-in. Stir for approximately 5 minutes or till most of the liquid dries up
  16. Add slit green chilies
  17. Add 1/2 a cup of water (The gravy should be just thick enough to be able to coat all the cauliflower and potato pieces)
  18. Add salt to taste and let the gravy simmer for around a minute
  19. Add garam masala powder and Kasuri methi
  20. Add green peas (I’m using frozen green peas here which are typically blanched before they are frozen so they’re softer than fresh peas. In case you using fresh peas, place to lid on for a couple of minutes until they’re soft.)
  21. Add in the stir fried cauliflower and potato pieces
  22. Place the lid on and cook for ~ 2 minutes so that all the flavors come together
  23. Add in a squeeze of tomato ketchup! This is a secret Ingredient that gives the curry a tangy flavor and makes it finger lickin good!
  24. Add ghee
  25. Turn off the heat and garnish with coriander leaves


  • This curry tastes good with roti or rice!
Keywords:Restaurant Style Alu Gobi Matar, Aloo gobi matar, Aloo gobi matar recipe, Alu Gobhi recipe dhaba style, aloo gobi matar ki sabji, aloo gobi matar recipe, dhaba style aloo gobi recipe, how to make dry aloo gobi, gobi matar ki sukhi sabzi, aloo gobhi matar ki sabzi, aloo gobi masala, gobhi ki sabzi, aloo gobi, gobi ki sabzi shadi wali, recipe of aloo gobhi matar, aloo gobi masala recipe, aloo gobi recipe indian, gobhi recipe, recipe of aloo gobi, aloo gobi sabzi dhaba style