Potato, Cabbage, and Peas Curry (Aloo Patta Gobhi Mater Curry)
A comforting and flavorful North Indian-style curry made with basic vegetables—potatoes, green peas, and cabbage. This curry is perfect for a simple weeknight dinner and pairs beautifully with rice or roti.
Ingredients (Serves 4)
Vegetables:
2 medium potatoes, peeled and diced
2 cups cabbage, finely shredded
¾ cup green peas (fresh or frozen)
For Tempering:
2 tbsp oil (vegetable, sunflower, or mustard oil)
1 tsp cumin seeds
1 pinch asafetida (hing) – optional
Spices:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 tsp ginger-garlic paste
1 green chili, finely chopped (optional)
1 tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1 tsp red chili powder (adjust to taste)
Salt to taste
Optional:
Fresh coriander leaves for garnish
1 tsp lemon juice for brightness
Instructions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Step-by-step Cooking
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add a pinch of asafetida.
Add onions and saute until golden brown (about 4–5 minutes). Add ginger-garlic paste and cook until the raw smell disappears.
Mix in chopped tomatoes and cook until soft and mushy. Add green chili if using.
Add spices: turmeric, coriander, cumin, chili powder, and salt. Mix and cook for 1 minute until oil starts to separate.
Add potatoes, stir well to coat with spices. Add a splash of water (around ¼ cup), cover, and cook for 8–10 minutes or until potatoes are nearly soft.
Add cabbage and peas, mix thoroughly. Cover and cook for another 8–10 minutes, stirring occasionally.
Once the vegetables are cooked and the curry is well-mixed and slightly thick, sprinkle garam masala, stir, and cook for 2 minutes.
Turn off the heat. Garnish with fresh coriander and a squeeze of lemon juice, if desired.
Serving Suggestions
Serve hot with roti, paratha, or basmati rice.
It also works well as a dry curry for lunch boxes.
Nutritional Information (Approximate per serving)
Nutrient Amount
Calories 180-200 kcal
Protein 4 g
Carbohydrates 32 g
Dietary Fiber 6 g
Fat 6-8 g
Sugar 4 g
Sodium 400 mg
Vitamin C 30% RDA
Iron 10% RDA
Note: Nutritional values can vary based on exact ingredients and quantities used.
Common Questions & Answers
Q1: Can I skip tomatoes?
A: Yes, you can use a bit of yogurt or a few drops of lemon juice for tang instead.
Q2: Can this be made oil-free?
A: Yes. Use water or broth to sauté onions. The taste may be a bit milder.
Q3: Is this curry vegan and gluten-free?
A: Yes, this dish is naturally vegan and gluten-free.
Q4: Can I make it in a pressure cooker or Instant Pot?
A: Yes. Sauté as usual, then pressure cook on high for 2 whistles or Instant Pot on Manual for 3 minutes.
Q5: Can I freeze this curry?
A: Yes, it freezes well for up to 2 months. Let it cool, portion it, and store in airtight containers.
Let me know if you want
a visual version, a printable format, or a variation (like dry stir-fry or with coconut milk).