Aloo Gobi Mattar

cauliflower bhaji bowlThis is a week in which I have marveled (admittedly with a strong bias) about how healthy Indian food is. Mind you, we are talking about the food cooked in our homes and not rich, creamy and oily restaurant food that is normally associated with Indian food here in the UK.

It’s Wednesday – and so far we have had – Moong beans, French beans, Dal and broccoli and asparagus on the side. Healthy? Yes!

Of course, it’s no wonder that the son hit the pasta last night and turned up his nose at the dal. But he will return to the fold tonight as we have Aloo Gobi Mattar – or cauliflower, potatoes and peas – and he loves to have this with Naan.

Here is my recipe.

Aloo Gobi Mattar

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Cauliflower florets with potatoes and green peas, best when eaten with chappatis, naan or pita bread.


  • 1 small cauliflower (cut into florets)
  • 2 potatoes (cut into small cubes)
  • 50g shelled garden peas
  • 2 tomatoes (cut into small pieces)
  • 1 onion (finely chopped)
  • 3 cloves garlic
  • 1 tsp Kala or Garam masala
  • 1/2 tsp turmeric
  • 1 tsp. chilli powder
  • 2 tbs. sunflower oil


Please ensure that you don't cop out and add water whilst the cauliflower and potatoes are cooking. The taste won't be the same!


Step 1
Heat up the oil in a small saucepan.
Step 2
When it is hot, add in the garlic and fry till brown.
Step 3
Now add in the onion pieces and stir until soft.
Step 4
Put in the cauliflower, potatoes and tomatoes along with the masala, turmeric, chilli powder and salt.
Step 5
Stir until everything is mixed properly.
Step 6
Cover and cook for a couple of minutes.
Step 7
Add in the peas and stir some more.
Step 8
Cover and cook until the cauliflower and the potatoes are done. Please do not add water to this and ensure that the vegetables don’t stick to the bottom by stirring every once in a while.
Step 9
Garnish with coriander.
Step 10
Serve hot with naan, rice and salad.