Easy traybake aloo gobi matar (Cauliflower potato and peas) recipe – A simple and healthier baked version of aloo gobi masala recipe with green peas . It has the lovely texture and all the flavours of the traditional punjabi aloo gobi recipe.
Dry aloo matar gobi (Sukhe aloo matar gobi )
Aloo gobi (Cauliflower and potatoes ) recipe is one of the most popular vegan indian dishes, loved universally due to its simplicity , flavours and health benefits. Add a bowl of seasonal peas and it becomes more delicious and healthy aloo gobhi matar recipe .
Aloo gobi masala can be cooked in many ways by simply altering a few ingredients. You can make it using fried potatoes and cauliflower, or simply by sauteing and steaming veggies . I normally cook the latter version and cook the fried version of aloo gobi for special occasions .
You can make it with or without peas, add a few chopped carrots, or add a medley of your favourite veggies to whip up a mixed vegetable dish.
I have always cooked aloo gobhi matar recipe on a hob in an iron kadhai. But convenience made me try this traybake or Sheetpan aloo gobi recipe version.
This recipe uses the same ingredients that i use to make aloo gobi masala on the hob. The only difference here is the cooking method. This is baked in a tray instead of cooking on a hob.
Traybake or sheetpan recipes make cooking simpler and less messy , avoiding any splatter and you do not have to stand by the hob ,cooking and stirring the vegetable .
Prepare all the ingredients ,mix them and pop it in the oven. This saves so much time, creates little mess, and requires no cleaning the hob later.
Ingredients required to cook traybake aloo gobi matar recipe
Cauliflower, potatoes and peas – You can use frozen cauliflower, however using fresh cauliflower makes a huge difference, in both the taste and the texture of this vegetable. I always use fresh cauliflower, as it easily absorbs all the spices, and leaves no moisture.
Peas used can be fresh or frozen. I use frozen peas for this recipe.If using fresh peas parboil them to ensure proper cooking.
Ginger, garlic, onions and tomatoes – These ingredients are all chopped together to make a rough paste (masala) along with cumin seeds and other spices.
Green chillies– You can avoid adding green chillies , or adjust the quantity of chillies as per your spice level. Adding whole chillies , or deseeded chillies instead of chopping them ensures that you get the flavour of chillies, but not the heat.
This recipe uses whole green chillies.
Dry spices – salt, chilli powder, turmeric powder, hing (asafoetida powder), coriander powder, garam masala, kasoori methi– These dry spices add a beautiful flavour and mild heat to this beautiful aloo gobi matar traybake.
Oil– When cooking aloo gobi matar on the hob i use mustard oil or ghee .
For the traybake recipe version i use olive oil. You can alternatively use vegetable oil, or ghee to cook it.I normally use Mustard oil when i cook it on the hob.
Check the details on how to cook using mustard oil here in the Notes section of the recipe.
Fresh coriander leaves , ginger juliennes and slit green chillies to garnish.
Cooking aloo gobhi matar recipe traybake
Rinse / clean and cut the cauliflower into small florets. If the cauliflower is fresh, and has crisp green stem and leaves do not discard them . Use them as well. To use the stems, peel the outer rough rind , cut them and add to the recipe.
Make a rough paste of onions, tomato, ginger , garlic and cumin seeds and keep aside.
Cut the potatoes into small cubes. Wash , pat dry . Add some oil and sprinkle salt. Layer the potatoes on the tray and bake for 12-15 minutes at 180 degrees, till half done.
Once potatoes are half done , add cauliflower florets and peas. Also add onion, tomatoes, ginger and garlic paste . Give everything a good mix.
Add all the dry spices and seasoning- salt, chilli powder, turmeric powder, hing (asafoetida powder), coriander powder, garam masala, kasoori methi.
Add green chillies.Add rest of the oil.Give everything in the tray a good mix .
Transfer the tray to oven. Cook at 180 degrees, for 15 minutes.
After 15 minutes take it out. Add kasoori methi. Taste for seasoning and adjust if required.Give everything a mix again.
Bake for another 7-8 minutes, till potatoes and cauliflower are done.
Now sprinkle some lime, fresh coriander , garam masala , slit green chillies , ginger juliennes and serve with roti, naan, tandoori roti or paratha and salad.
Aloo gobi matar is also a great filling for sandwiches, toasties, pita or a wraps.
Recipe Card
Aloo gobi matar (Easy traybake recipe)
Equipment
- 1 Oven tray
Ingredients
- 2 tbsp oil Olive oil
- 1 medium sized cauliflower cut into florets
- 2 small potatoes cut into cubes
- 1 bowl peas
- 5-6 cloves garlic chopped
- 1 small slice ginger chopped
- 1 small onion chopped
- 2 small tomatoes chopped
- 2-3 green chillies chopped/ sliced
- 1 tsp cumin seeds
- salt as per taste
- 1 tsp red chilli powder/ deghi mirchi powder as per your preference
- 1 tsp turmeric powder
- 1/8 tsp a pinch of asafoetida powder/ hing
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- a handful of crushed kasoori methi
- few sprigs of fresh coriander leaves to garnish
- lemon juice to drizzle (optional)
Instructions
- Wash , rinse and cut the potatoes into small cubes.
- Add some oil and sprinkle salt.Layer onto a tray.
- Bake for 12-15 minutes at 180 degrees, till half done.
- Rinse / clean and cut the cauliflower into small florets. You can use the stems and leaves as well.
- Make a rough paste of onions, tomatoes, ginger , garlic and cumin seeds. Keep aside.
- When potatoes are half done, take out the tray , add cauliflower florets, peas, onion, tomato paste .
- Add all the dry spices. Add green chillies.Add oil.
- Give everything in the tray a good mix .
- Transfer the tray to oven at 180 degrees, for 15 minutes.
- Take it out. Add kasoori methi. Taste for seasoning and adjust if required. Give everything a mix again.
- Keep it back in the oven for 7-8 minutes.
- Take it out. Check if done. Sprinkle some lime juice, fresh coriander and it is ready to be served
- Serve it with Roti, naan, tandoori roti, paratha and salad.
- It is also a great filling for sandwiches, toasties, pita or a wrap.
Notes
- Try and cut the vegetables same size,to ensure uniform cooking .
- As advised in the recipe, half cook potatoes in the oven before you add cauliflower and peas. This ensures that the potatoes are fully cooked , and you do not overcook cauliflower.
- Use a large rim baking tray for this recipe so the veggies are in a single layer , and are coated uniformly, and cook evenly.
- Adding a sprinkle of amchoor powder, or a squeeze of lemon at the end really enhances its taste.
Important tips to prepare this traybake recipe
- Try and cut the vegetables same size,to ensure uniform cooking . If you are cutting big cubes for potatoes, make sure all pieces are big, and if cutting small, make sure all are small. Same goes for the gobi/ Cauliflower slices.Do not slice cauliflower too small , or else it will turn mushy.
- As advised in the recipe, half cook potatoes in the oven before you add cauliflower and peas. This ensures that the potatoes are fully cooked , and you do not overcook cauliflower.
- Use a large rim baking tray for this recipe so the veggies are in a single layer , and are coated uniformly, and cook evenly.
- Adding a sprinkle of amchoor powder, or a squeeze of lemon at the end really enhances its taste.
Storing Aloo gobi Matar
Aloo gobi matar freezes brilliantly. If you make a big batch of aloo gobi traybake, you can easily freeze it and it stays good for almost a month.
While pregnant with my second, aloo gobi matar traybake was one of the meals that i froze to be used post the birth of my baby. It stayed good for quite long.
To freeze this recipe , pop in any leftover aloo gobi in a the aluminium foil trays . Here are the trays i used and still use to freeze any leftovers. These trays can be straightaway transferred to oven from freezer , and reheated . I use these trays , and these are perfect for storing portions for two- three people.
To use the frozen aloo gobi, take the frozen box out and thaw it in the fridge in the morning , if you are planning to eat it in the evening. When eating, take it out and then heat for 10-12 minutes in the oven.
Incase you forget to thaw it, just take it out a few minutes before eating and pop it in the oven for 18-20 minutes to heat.
Serving aloo gobi matar traybake
Serve hot aloo gobhi matar with a dollop of ghee (completely optional), accompanied with hot naan, rotis or as a side with any main meal.
Use the leftover aloo gobi matar as a sandwich filling, in a wrap or a pita.
It is a brilliant side dish with main meal of daal (kaali daal, urad chana daal, maa rajma daal), and roti or rice.
Some more excellent side dish recipes on the blog are sukhi bindi, crispy masala arbi, Kale and potatoes sabzi,aloo methi , Karonde ki sabzi
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Loved this easy traybake version of aloo gobhi !