January 7, 2015

Phool gobi matar aloo ki sabzi recipe - how to make cauliflower green peas potato bhaji

Matar, aloo, gobi sabzi recipe - If  I am not pre-plan for next day morning breakfast, I don't  think too much. I just make some quick sabzi and chapatis. That saves my energy and time. Cauliflower is one such vegetable that cooks very fast and you don't need  to wait hours together. Fresh and clean cauliflower is our favorite vegetable too.  Cauliflower is a vegetable that is available throughout the year and you can prepare so many dishes with it.  This sabzi is definitely a healthier version and it was tasty too. It goes really well with chaptis, rotis, and rice with curry. I have added potatoes and green peas to this sabzi which has turned out to be a  delicious combination. 

Sabzi in a pan

Some other sabzi recipes you might like in this space

Mushroom kurma masala
Mix vegetable kurma
Kaju Makhan Masala
Hariyali chole masala
Kadai Gobi and Beans
Kadai Bhindi ( Lady's Finger)
Paneer Masala with Cashewnuts and milk gravy
Bharli Bhindi-Bharli Mirchi
Sihi Amtekayi Sasam
Matar Paneer Masala
Ripe Mango Sasam
Raw Mango Sasam
Chatpata Mango
Black eyed beans palya
Fresh Rajma Masala
Bharli Vangi - Stuffed Brinjal
Bhindi Masala - Ladies Finger Masala
Sprouted Green Gram Subzi - Molke Hesru Palya
Basale Soppina Palya 
Ridge Gourd Curry - Dodkyachi Bhaaji
Kabuli Chana Masala

Phool Gobi Matar Aloo ki Sabzi

Prep time : 15 mins
Cook time :15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
2 cups cauliflower florets
1 cup green peas / matar
1 potato, peeled, cubed
2 tomatoes. chopped
A fistful of chopped cilantro
2 onions, finely chopped
1 tsp ginger - garlic paste
1 tsp coriander seeds powder
1/2 tsp cumin / jeera powder
1 tsp chilli powder
1/2 tsp kashmiri chilli powder (optional)
1/2 tsp turmeric powder
1 heaped tsp of garam masala
6 tbsp oil
Salt to taste

To temper
1 tsp mustard seeds
1/2 tsp cumin seeds / jeera
1 green chilli, chopped
2 dry red chillies
7-8 curry leaves
A generous pinch of asafoetida

  1. Separate the florets and put them in warm salt water, keep aside for 10 minutes. Drain and wash the florets thoroughly under running water, pat dry and set aside. 
  2. Heat the oil in a non stick pan on medium flame and add the mustard seeds. When the mustard seeds starts spluttering, add the cumin seeds,  green chillies, red chillies and curry leaves. Saute for few seconds, add the hing and saute for a while. 
  3. Add the chopped onions, ginger garlic paste and saute till the onions are translucent. add the cumin seeds powder, coriander seeds powder, chilli powder, kashminri red chilli powder and turmeric powder. Saute till the raw smell disappears.  
  4. Add the tomatoes, green peas, potatoes, cauliflower florets and coriander leaves. Stir to combine and cook covered till all the vegetables become soft. Stir in between and sprinkle some water on it if required. 
  5. Once the vegetables become soft and tender, add the garam masala and salt. Mix well and further saute for a minute stirring in between. Serve hot.
sabzi in a serving pan


  1. Looks delicious ..yummy!!

  2. delicious combination of vegetables.. looks tasty..

  3. Never tried this combo of aloo,gobi and matar vegetables.Very interesting.

  4. colourful healthy and quick phool gobi mattar ....aloo ki sabzi ......

  5. vegetables makes it more colorful, this one rock's.


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