Aloo Gobi Matar - El aloo gobi matar es un guiso indio hecho a base de patata, coliflor y guisantes. Se prepara en 20 minutos y nuestra versión es baja en grasa.

few weeks ago we went to the province of Cádiz to celebrate Alberto’s mother’s birthday. We stayed in Barbate and right next to the hotel there was an Indian restaurant. We couldn’t resist the temptation and ordered a couple of dishes to go: pakoras, aloo gobi and basmati rice as a side dish. Everything was spectacular!



  • 2 patatas medianas peladas y troceadas en cubos
  • 450 g de coliflor troceada, sin el tallo (1 libra)
  • 4 dientes de ajo pelados
  • 1/2 cebolla pelada y troceada
  • 1 trozo de jengibre pelado de 1/2 cm de grosor ó 1/4 de pulgada
  • 450 g de tomates troceados (1 libra)
  • 2 cucharadas de tahini o aceite de oliva virgen extra (opcional)
  • 2 cucharaditas de cúrcuma en polvo
  • 2 cucharaditas de comino molido
  • 1 cucharadita de sal
  • 1/2 cucharadita de pimentón
  • 1/8 cucharadita de guindilla en polvo
  • 1/8 cucharadita de pimienta negra molida
  • 1 taza de guisantes congelados (140 g)


  1. Steam the potato for about 5 minutes, then add the cauliflower and cook an additional 10 minutes or until tender. You can also cook them if you want.
  2. While blending the garlic, onion, ginger, tomatoes and tahini in a blender until well combined.
  3. Put the mixture in a pot or pan along with the spices (turmeric, cumin, salt, paprika, chilli and pepper), stir and cook over medium-high heat for 5 minutes . Ideally, put a lid on so it doesn’t splatter.
  4. Add the frozen peas and cook for 5 more minutes.
  5. Add the potatoes and cauliflower, stir and serve. We sprinkle some fresh chopped parsley on top and serve it with rye bread (optional).
  6. Aloo gobi Mata can be stored in the fridge in a airtight container for about 4-5 days.


  • Use whatever vegetables and spices you like best. The traditional recipe usually calls for garam masala, but since we didn’t have it, we omitted it.
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