Make this aloo gobi mattar, then check out our saag aloo, aloo gobi, dum aloo, aloo tikki chaat and more vegetarian Indian recipes.


  • 6 tbsp vegetable oil
  • 2 dried red chillies
  • 300g cauliflower, cut into 3cm florets
  • 200g Jersey Royal potatoes, cut into 2cm cubes
  • 1 medium onion, coarsely chopped
  • 3 large cloves garlic, crushed
  • 3cm piece ginger, peeled and minced or grated
  • ¼ tsp ground turmeric
  • 225g tin tomatoes
  • ¼ tsp (optional) caster sugar
  • 150g frozen peas, defrosted
  • 2 green chillies, broken in half
  • ½ tsp cumin seeds, toasted and crushed
  • coriander leaves, chopped to make 2 tbsp


  • STEP 1

    Heat the oil in a deep pan or karai over a medium-high heat and stir-fry the dried chillies for a few seconds until darkened. Remove to a plate and set aside. Fry the cauliflower in batches until just browned at the edges. Do the same with the potatoes, removing both to a plate as you go – leave as much oil in the pan as possible when removing the cauliflower and potatoes.

  • STEP 2

    Add the onion to the pan and stir for a few minutes until starting to brown. Add the garlic, ginger and turmeric, stirring to prevent them from sticking. Add the tomatoes, then return the red chillies to the pan. Sprinkle in ¾ tsp of salt and the sugar, if using, and stir occasionally until the oil starts to rise at the edges. Return the cauliflower and potatoes to the pan, stirring and adding a couple of tablespoons of water if the masala is sticking. Reduce the heat to medium-low and pour in 350ml of water. Simmer gently until the potatoes are cooked through.

  • STEP 3

    When the veg is almost cooked, add the peas and green chillies. When everything is tender, sprinkle with the cumin seeds and coriander to serve.



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