Cauliflower Peas Potato Masala – Gobi Aloo Matar Masala

There are endless varieties of masalas and gravies in our everyday cooking. These days, I consciously try to prepare most dishes using minimal oil and without adding rich ingredients like fresh cream or cashew paste. Personally, I feel that light gravies and simple masalas are easier to digest and also give a lot of satisfaction after a meal. Rich, cream-based gravies can always be enjoyed occasionally, maybe once a month — that’s my personal choice.

Today, I got fresh cauliflower and tender green peas, and I decided to make a simple homestyle masala using very little oil and no cream. By lightly roasting the vegetables and cooking them in a well-balanced onion-tomato masala, the flavour turned out so comforting and delicious. This kind of curry feels light on the stomach, yet full of taste, making it perfect for everyday meals.

This Cauliflower Peas Potato Masala pairs beautifully with chapati, roti or rice and is a great example of how simple ingredients, when cooked with care, can create a wholesome and satisfying dish.

Check out my other Gravy Recipes

Cauliflower Peas Potato Masala Recipe Details

Ingredients

Cauliflower florets – 2 cups
Fresh green peas – ½ cup
Potato – 1 (peeled and cubed)
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp (adjust to taste)
Coriander powder – 1½ tsp
Cumin seeds – ¼ tsp
Kitchen King masala powder – 1 tsp
Kasuri methi – 1 tbsp (crushed)
Oil – 4 tbsp
Butter – 2 tsp (optional)
Salt – to taste

Paste 1

Onion – 1 cup (chopped)
Green chilli – 1
Garlic cloves – 10
Ginger – 1 tsp (chopped)
Coriander leaves – few

Paste 2

Tomato – 2 (chopped)

Method

Grind all the ingredients given under Paste 1 into a smooth paste and keep aside.
Grind the tomatoes separately as Paste 2.
Heat 1 tablespoon of oil in a heavy-bottomed kadai. Add the cubed potato and saute on low heat, turning frequently. Cook until the potato slightly changes colour and starts to shrink. This step helps the potato hold its shape later. Remove and keep aside.
Add another ½ tablespoon oil to the same kadai and add the cauliflower florets. Saute on medium heat until you notice light brown spots on the florets. Take care not to burn the cauliflower; keep stirring gently and adjust the flame if needed. Remove and keep aside.
Now add the remaining oil to the kadai. Add cumin seeds and let them crackle. Add Paste 1 and saute on medium heat until the mixture thickens slightly.
Add turmeric powder, red chilli powder and coriander powder. Saute well until the raw smell disappears. Add Paste 2 and cook until the masala becomes glossy and oil starts to release from the sides.
Add fresh green peas, required salt and a little water. Cover and cook on medium heat until the peas are soft.
Now add Kitchen King masala powder. This masala adds a very nice flavour to the gravy. If you do not have it, you can substitute with regular garam masala powder.
Add the roasted potato and cauliflower florets. Always add only hot water at this stage, as adding cold water may affect the texture of the vegetables. Mix gently.
Add crushed kasuri methi and let the gravy cook until oil leaves the sides. If using, add jaggery for mild balance and butter for extra richness. Both are optional and can be skipped for a lighter version.Switch off the flame and let the masala rest for a few minutes before serving.

This Cauliflower Peas Potato Masala is a simple, comforting homestyle curry made with minimal oil and no cream or cashew paste. Light gravies like this are easy to digest and perfect for everyday meals. Roasting the vegetables separately enhances their flavour while keeping their texture intact. Serve this masala hot with chapati, roti or steamed rice for a wholesome and satisfying meal.

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