Aloo-Matar-Gobhi Gravy-
Aloo-Matar-Gobhi gravy is famous in UP, Bihar, and Punjab. This is made from potato, matar and gobhi with onion tomato gravy.
Gobhi is the winter season vegetable and one of the most favorite vegetable of everyone and I like also very much so I make many different dishes using this vegetable like- gobhi-Matar, Gobhi Paratha, Gobhi Keema, Gobhi-aloo dry Gobhi Manchurian etc. etc.

Preparation Time- 10 min.

Cooking Time- 30 min.
Cuisine- main coarse  
Serve- 4 person


200 gram cauliflower ( small florets)
2 medium potatoes cut in cubed
½  cup matar (green peas)
2 medium chopped onion
1 tespn chopped ginger
1 tespn chopped garlic
I medium chopped tomato
1-2 bay leaf
2-3 whole red chilli
1 tespn red chilli powder
½ tspn turmeric powder
1 tespn garam masala
2-3 tbspn oil
1 teaspn cumin seeds
1 stick cinnemon
1teaspn dhaniya powder
Salt to taste
Chopped coriander leave for garnishing


Chopped roughly onion, tomato,ginger and garlic make a smooth paste using grinder or blender.

Heat the 1 spoon oil in a pan on medium heat and sauté chopped aloo-gobhi for a 1 min. Keep aside.

Add remain oil in a pan once a hot add cumin seed and let them sizzle.

After that add bay leaf and cinnamon stick and whole red chilli and Sauté for 15 sec.

Now add onion- tomato paste and mix. Cook till the water evaporate and becomes thick paste.

Then add dry spices, haldi, dhaniya powder,red chilli powder and salt mix well and sauté for a min.

Add sauted gobhi and potato and peas. Mix properly cover the pan for a 1 min. And sauté for 1 min.

Then add 1 1/2 water as required (if you want Sammy gravy then add only one cup of water).

Cover the pan and cook till potatoes and gobhi get cooked.
Once a cooked aloo-matar-gobhi gravy then add garam masala and cover the pan for few 1 min.

Turn off the gas and  remove in a serving bowl and garnish with chopped dhaniya.

Now aloo-matar-gobhi gravy is ready to serve.

You can serve of this aloo-matar-gobhi gravy with chapatti, puri or zeera rice.

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