Easy One-Pan Aloo Gobi Matar with Kasuri Methi
An easy aloo gobi recipe made in one skillet: cumin-scented potatoes, cauliflower and peas in a quick tomato masala, finished with fragrant dried fenugreek.
- Prep
- 12 min
- Cook
- 27 min
- Serves
- 4
Easy One-Pan Aloo Gobi Matar with Kasuri Methi is a vegan dinner recipe made with neutral oil (avocado, cumin seeds, yellow onion. It takes 39 minutes of hands-on time, serves 4, and each serving has 276 calories, 8 g of protein and 9 g of fiber.
The potatoes go in first and steam under the lid for a few minutes before the cauliflower joins them, so both finish tender together and the florets don't turn mushy. A short uncovered stretch at the end dries off the extra moisture and lets the spice coating stick and brown at the edges. Crushed kasuri methi goes in at the very end. Its slightly bitter, savory aroma makes a weeknight sabzi taste like it simmered much longer.
Ingredients
- 3 tbsp42 gneutral oil (avocado, sunflower or canola)
- 1 tsp2.1 gcumin seeds
- 1 medium110 gyellow onion, finely chopped
- 1 tbsp6 gfresh ginger, finely grated
- 3 cloves9 ggarlic, minced
- 1 14 gjalapeño or serrano, seeded and minced (optional)
- ½ tsp1.5 gground turmeric
- 1½ tsp2.7 gground coriander
- ½ tsp0.9 gKashmiri chili powder
- 2 medium246 gripe tomatoes, finely chopped
- 1 lb454 gYukon Gold potatoes, cut into 3/4-inch cubes
- 1¼ tsp7.5 gfine salt, divided
- ¼ cup59 gwater
- 5 cups535 gcauliflower, cut into 1 1/2-inch florets (about 1 medium head)
- 1 cup134 gfrozen green peas
- 1 tsp2 ggaram masala
- 1 tbsp2 gkasuri methi (dried fenugreek leaves)
- 1 tbsp15 gfresh lemon juice
- 2 tbsp2 gfresh cilantro, chopped, for serving (optional)
Kit: large (12-inch) skillet or sauté pan with lid, chef's knife, cutting board, microplane or fine grater
Tips
- Cut the potatoes smaller than the cauliflower florets. Potatoes take longer to cook, so the size difference helps everything finish at the same time.
- Stir with a flat spatula and fold instead of scraping hard. Cooked cauliflower breaks apart easily.
- Use a wide pan so the vegetables sit in a near-single layer. If they're crowded, they steam into mush instead of browning during the final uncovered stage.
- Rub the kasuri methi between your palms to release its aroma. If it smells dusty, warm it in a dry pan for 20 seconds first.
Swap ideas
- Use 2 tsp chopped fresh fenugreek or 1/2 tsp dried mint instead of kasuri methi
- Fenugreek gives a fresher, milder flavor. Mint makes it brighter and less earthy.
- Use 1/2 cup canned crushed tomatoes instead of fresh tomatoes
- Works year-round and gives a deeper red, slightly saucier masala. Cook it down 1–2 minutes longer.
- Use 1/4 tsp cayenne instead of Kashmiri chili powder
- Adds more heat and less red color.
- Add 1 tsp amchur (dry mango powder) instead of lemon juice
- Adds a drier, tangier finish without extra moisture, the way many North Indian home cooks make it.
The numbers
Nutrition per serving
276kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 1.1 g 6%
- Sugars
- 8.1 g
- Sodium
- 817 mg 36%
- Potassium
- 1174 mg 25%
- Calcium
- 81 mg 6%
- Iron
- 3.3 mg 18%
- Vitamin C
- 107 mg 119%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, canola, Spices, cumin seed, Onions, raw, Ginger root, raw, Garlic, raw, Spices, turmeric, ground, Spices, coriander seed, Spices, pepper, red or cayenne (SR Legacy; used as proxy for pure ground red chili, since USDA 'chili powder' is a salted spice blend), Tomatoes, red, ripe, raw, year round average, Potatoes, flesh and skin, raw, Salt, table, Beverages, water, tap, drinking, Cauliflower, raw, Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program), ORGANIC GARAM MASALA (KHAZANA, SLT Foods Inc.; USDA Branded Foods, serving size 100 g), Kasuri methi (dried fenugreek leaves), IFCT 2017 values as reproduced by Organic Mandya, Lemon juice, raw
Method
Heat the oil in a large skillet over medium heat until it shimmers. Add the cumin seeds and let them sizzle until a shade darker and fragrant, about 30 seconds.
Add the onion and cook, stirring often, until soft and golden at the edges, 4–5 minutes. Stir in the ginger, garlic and chile (if using) and cook until the raw smell is gone, about 1 minute.
Lower the heat slightly and add the turmeric, coriander and Kashmiri chili powder. Stir for 20–30 seconds so the spices toast in the oil without scorching.
Add the tomatoes and 1/2 tsp of the salt. Cook, mashing with the spoon, until they collapse into a thick paste and oil starts to bead at the edges, 3–4 minutes.
Add the potatoes, the water and another 1/2 tsp salt and stir to coat. Cover and cook over medium-low heat for 7–8 minutes, until a knife meets some resistance at the center of a cube.
Add the cauliflower and the remaining 1/4 tsp salt and toss gently to coat in the masala. Cover again and cook, stirring carefully once or twice, until the potatoes are fully tender and the cauliflower is just tender with a slight bite, 8–10 minutes. If anything sticks hard, add 1–2 tbsp water.
Uncover, raise the heat to medium and add the peas. Sprinkle in the garam masala, then crush the kasuri methi between your palms over the pan. Cook uncovered, turning gently, until the peas are hot, the pan looks dry and some edges are browned, 3–4 minutes.
Turn off the heat, stir in the lemon juice, then taste and add salt if needed. Scatter cilantro over the top and serve with roti, paratha or basmati rice.
Storage: Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave. The flavors deepen overnight. Freezing isn't recommended because the potatoes turn grainy.
Questions
- How much protein is in easy one-pan aloo gobi matar with kasuri methi?
- Each of the 4 servings has 8 g of protein, 9 g of fiber and 276 calories, calculated from USDA FoodData Central values for every ingredient.
- Is easy one-pan aloo gobi matar with kasuri methi vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does easy one-pan aloo gobi matar with kasuri methi take to make?
- 12 minutes of prep and 27 minutes of cooking, so 39 minutes of hands-on time.
- Can you make easy one-pan aloo gobi matar with kasuri methi ahead?
- Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or in the microwave. The flavors deepen overnight. Freezing isn't recommended because the potatoes turn grainy.
- What can I substitute in easy one-pan aloo gobi matar with kasuri methi?
- Use 2 tsp chopped fresh fenugreek or 1/2 tsp dried mint instead of kasuri methi — fenugreek gives a fresher, milder flavor. mint makes it brighter and less earthy.. Use 1/2 cup canned crushed tomatoes instead of fresh tomatoes — works year-round and gives a deeper red, slightly saucier masala. cook it down 1–2 minutes longer.. Use 1/4 tsp cayenne instead of Kashmiri chili powder — adds more heat and less red color.. Add 1 tsp amchur (dry mango powder) instead of lemon juice — adds a drier, tangier finish without extra moisture, the way many north indian home cooks make it..
- Does easy one-pan aloo gobi matar with kasuri methi contain gluten or nuts?
- None of the ingredients are a source of gluten, tree nuts or peanuts. That is a statement about the ingredient list, not a guarantee about the brands you buy — always read the labels if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 5, 2026 ·Indian