Aloo gobi matar gajar sabzi

Name: Aloo gobi matar gajar sabzi
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings

Posted: 05/01/2026Updated: 05/01/2026

A North Indian mixed vegetable sabzi includes potatoes, carrots, cauliflower, and peas in a spiced, dry masala.

Serve with roti or chapati, or with steamed basmati rice. A side of plain yoghurt or raita, and a few slices of fresh onion with lemon give a freshness that complements the curry.

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Active prep: 20 minutesCooking: 50 minutes

Ingredients

Adjust servingsServings

2 medium Potatoes
1 large Cauliflower
2 medium Carrot
1 handful Peas
2 tablespoons Mustard oil
1.5 teaspoons Cumin seeds
2 Green chillies
1 medium Brown onion
2 medium Tomatoes
2 teaspoons Ginger
2 teaspoons Garlic
1 teaspoon Turmeric powder
1.5 teaspoons Coriander powder
1 teaspoon Chilli powder
1 teaspoon Garam masala
50 millilitres Water (optional)
Salt, to taste
1 Lemon
1 handful Fresh coriander

Instructions

Wash, peel and cut the carrots, potatoes and cauliflower into roughly equal bite-sized pieces (2-3 cm) so they cook evenly.
Heat the mustard oil in a pan then add cumin seeds and let them temper on medium-low heat.
Slice the green chilli lengthwise and add to the pan. Cook for a minute.
Stir in the sliced onion and sauté on medium heat until golden brown (5–7 minutes). Add grated ginger and garlic, and cook until fragrant.
Add the chopped tomato, turmeric, coriander powder, and red chilli powder. Cook until the tomato breaks down and the oil starts to separate from the masala (5-8 minutes).
Add the potatoes first, sauté for 6-7 minutes.
Next, add the carrots and sauté another 4–5 minutes, then add the cauliflower florets and sauté for 2-3 minutes.
Finally, add the peas and mix well to coat everything in the masala.
Gradually add the water if the vegetables haven’t released much water, cover, and cook on low heat for about 25–30 minutes, stirring occasionally. The vegetables should be tender but not mushy.
Optional: Chop the cauliflower leaves and add to the last 5 minutes of simmering.
Once cooked, add the garam masala, salt and a little lemon juice. Mix gently and cook uncovered for 3–4 minutes to evaporate any excess moisture.
Garnish with chopped fresh coriander leaves.

Video tutorial

Helpful notes

Cooking tips

Cut all vegetables into roughly equal sized pieces. Uniform size ensures even cooking; smaller pieces will overcook while larger ones remain raw. Denser vegetables (potatoes, carrots) should be slightly smaller than cauliflower florets if you want them to finish cooking simultaneously.
Heat mustard oil until it just starts to smoke, then reduce the heat before adding spices. Overheating the mustard oil can cause it to become bitter.
Cook the onions, ginger, garlic, and tomato until the oil starts separating from the masala. This step ensures the spices are fully cooked and the raw taste of onion/garlic/tomato is gone.

Alternative ingredients

Use a neutral oil or ghee instead of mustard oil.

Storage instructions

Avoid overcooking during initial prep if you plan to refrigerate or freeze to preserve texture. Cool completely before storing to prevent condensation and sogginess.

Refrigeration: Store in an airtight container for 2–3 days.

Freezer: Don’t freeze with fresh coriander; add it fresh when serving. Store in a freezer-safe airtight container for up to 1 month.

Re-heating instructions

Thaw overnight in the fridge before re-heating.

Stove: Re-heat in a covered pan over low heat, adding a few tablespoons of water as needed.

Microwave: Avoid microwaving for best texture, though it is possible. Re-heat at medium power for 1–2 minutes, stir gently, then repeat until hot throughout.

Nutrition and dietary facts

Vegetarian, Vegan, Dairy-free, Gluten-free

Per serving:Calories: 170kcal (8%), Protein: 4g (7%), Fat: 9g (11%), Saturated fat: 1.5g (10%), Carbohydrates: 20g (7%), Sugars: 5g (20%), Fibre: 5g (17%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.