Gobi matar masala dry |Cauliflower peas curry | How to make gobi matar

Gobi matar masala dry aka cauliflower peas curry is an exotic cauliflower recipe which is frequently prepared in northern Indian houses during the winter season. In this preparation, cauliflower florets and green peas are cooked with onion, ginger, garlic, tomato puree, coriander leaves and some spices. It is a versatile curry that can be accompanied by flatbreads like roti, chapati, and paratha or you can also pair it up with rice items like steamed rice, jeera rice etc. It is a very simple and easy recipe which makes it easily adaptable to a regular diet.

About the recipe
Health Benefits of Cauliflower
Tips and Suggestions
How to make Gobi matar dry (step wise photos)
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Gobi matar is a very delectable cauliflower recipe Indian. It is considered one of the most comforting winter curries in northern India. Gobi matar is a Hindi name where ‘gobi’ stands for ‘cauliflower’ and ‘matar’ stands for ‘green peas’.

Though there is no fixed rule to prepare gobi matar ki sabji, but it is mostly prepared in two different ways.

• Gobi matar dry
• Gobi matar with gravy

Today, I am going to share the first version of gobi matar dry with you. It is mostly accompanied as a side with chapatis, rotis or with plain rice and dal as well.

Gobi matar ki sabji is prepared in myriad ways in different parts of India using different combinations of spices and other ingredients. Many people prepare it without onion and garlic. Many use coconut or coconut milk in it for extra flavour and richness.

During my childhood days, matar gobi ki sabji was considered a winter delicacy because fresh green peas and cauliflower were only available in the winter season during those days. But nowadays, both vegetables are easily available throughout the year.

Gobi matar masala is a very simple and easy-to-make recipe. The difficulty level of cooking this recipe is very low which is perfect for beginners. It gets prepared with minimal ingredients. All the ingredients are very common and readily available in an Indian kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time.

I have grown up eating this winter delight. When I started staying away from home for my job, I just started missing homemade food. So, one day, I called up my mom and asked for an easy recipe. She suggested me to prepare gobi matar masala dry and guided me through the procedure of preparing it. It was the first time I cooked this dish and my roommates just loved it. Since then, gobi matar ki sabji has become one of the regular dishes on our weekdays.

Gobi matar masala dry recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient of the recipe ‘cauliflower’.

• It is a good source of nutrients, vitamins and minerals.
• It is full of fibre which is good for our digestive system.
• It contains antioxidants which help to get rid of many chronic diseases.
• Cauliflowers have low calories and can be your great friend during the journey for weight loss.
• It is a good source of sulforaphane which decreases the risk of heart disease and diabetes.

• Cut the cauliflower into medium florets.
• Fry the cauliflower florets separately for better texture and taste.
• Use finely chop onion for better texture.
• Always use tomato paste instead of chopped tomatoes for a better taste of the masala.
• If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
• Don’t skip the ground spices from the recipe. It gives a nice flavour to the dish.

Cauliflower: The primary ingredient of the recipe which adds bite and texture to the dish.

Green peas aka matar: Another most important ingredient of the recipe which adds sweetness. You can use either fresh or frozen peas for the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the curry.

Tomatoes: I have used tomato paste for the recipe. It gives nice flavour, taste and texture to the dish.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Whole spices: I have used cumin seeds, cinnamon, cardamom, cloves, bay leaf to temper the dish.

Ground spices: I have used turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder for the recipe. All the spices are equally important to flavour up the curry.

Salt: The most important ingredient which adds saltiness.

Oil: To cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil etc.

To prepare the gobi matar ki sabji, first, cut the cauliflower into medium florets, wash and keep them aside.

Add the tomato chunks into the jar of a grinder and close the lid. Pulse it to a smooth paste and keep it aside.

After this, put a pan on flame and add oil to cook. Once the oil is hot, temper the whole spices – bay leaf, cardamoms, cinnamon stick, cloves, cumin seeds and allows them to crackle. In the same pan, add some oil and once the oil is hot, add cumin seeds, hing aka asafoetida and let them crackle.

Now, add the chopped onions and cook them over medium flame for around 10-12 minutes. Add ginger-garlic paste and cook it on low flame for another 2-3 minutes.

Add tomato paste into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.

Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder and mix it well. Cook it over low flame for another minute.

Then add the cauliflower florets into the pan and mix it well. Cover the pan and cook it for 5-6 minutes on medium flame.

Now, add green peas to the pan and mix it well. Cover the pan and cook it on low flame for around 10-12 minutes until the cauliflower and green peas get cooked.

Add garam masala and chopped coriander leaves, one by one into the pan and mix them well. Cook it on low flame for a minute and then switch off the flame.

Many cauliflower recipe Indian have already been shared in my previous post. You can check a few of them like

Gobi butter masala
Gobi palak
Gobi bhurji
Aloo phulkopir dalna

..And Many more…

1 cup = 250ml

• 1 Cauliflower, medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2 Tomatoes, deseeded and diced for paste
• ¾ cup green Peas (fresh or frozen)
• 4 tablespoons Coriander leaves, finely chopped
• ½ teaspoon Cumin seeds (Jeera)
• 1 bay leaf (Tejpatta)
• 2-3 Cardamoms (Elaichi)
• 4 Cloves (Laung)
• 1 inch Cinnamon stick (Dalchini)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1½ teaspoon Cumin powder
• 1½ teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• Salt to taste
• 3 tablespoons Oil for cooking

1. First, cut the cauliflower into medium florets, wash and keep them aside.
2. Add the tomato chunks into the jar of a grinder and close the lid. Pulse it to a smooth paste and keep it aside.
3. Now put a pan on flame and allow it to become completely dry. Now, add 2 tablespoons oil to the pan.
4. Once the oil is hot, add 1 bay leaf, 3 cardamoms, 1 inch cinnamon stick, 4 cloves, ½ teaspoon cumin seeds one by one into the pan for tempering and allow them to crackle.
5. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
6. Add 1 tablespoon ginger-garlic paste into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
7. Add tomato paste (Step 2) into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases oil.
8. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1½ teaspoon cumin powder, 1½ teaspoon coriander powder and mix it well. Cook it over low flame for another minute.
9. Add the cauliflower florets into the pan and mix it well. Cover the pan and cook it for 5-6 minutes on medium flame.
10. Now, add ¾ cup green peas to the pan and mix it well. Cover the pan and cook it on low flame for around 10-12 minutes until the cauliflower and green peas get cooked.
11. Add 1 teaspoon garam masala, 4 tablespoons chopped coriander leaves, one by one into the pan and mix them well. Cook it on low flame for a minute.
12. Switch off the flame and put the pan down.

Transfer the gobi matar masala dry into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Gobi matar masala dry |Cauliflower peas curry | How to make gobi matar

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

• 1 Cauliflower, medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2 Tomatoes, deseeded and diced for paste
• ¾ cup green Peas (fresh or frozen)
• 4 tablespoons Coriander leaves, finely chopped
• ½ teaspoon Cumin seeds (Jeera)
• 1 bay leaf (Tejpatta)
• 2-3 Cardamoms (Elaichi)
• 4 Cloves (Laung)
• 1 inch Cinnamon stick (Dalchini)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1½ teaspoon Cumin powder
• 1½ teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• Salt to taste
• 3 tablespoons Oil for cooking

Instructions

1. First, cut the cauliflower into medium florets, wash and keep them aside.
2. Add the tomato chunks into the jar of a grinder and close the lid. Pulse it to a smooth paste and keep it aside.
3. Now put a pan on flame and allow it to become completely dry. Now, add 2 tablespoons oil to the pan.
4. Once the oil is hot, add 1 bay leaf, 3 cardamoms, 1 inch cinnamon stick, 4 cloves, ½ teaspoon cumin seeds one by one into the pan for tempering and allow them to crackle.
5. Add chopped onions to the pan and cook it on a medium flame for 8-10 minutes until it becomes soft and translucent.
6. Add 1 tablespoon ginger-garlic paste into the pan and give a nice mix. Cook it on low flame for another 2-3 minutes until the raw smell goes away.
7. Add tomato paste (Step 2) into the pan and give a nice stir. Cook in medium to low flame for 3-4 minutes until it releases
8. Add salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1½ teaspoon cumin powder, 1½ teaspoon coriander powder and mix it well. Cook it over low flame for another minute.
9. Add the cauliflower florets into the pan and mix it well. Cover the pan and cook it for 5-6 minutes on medium flame.
10. Now, add ¾ cup green peas to the pan and mix it well. Cover the pan and cook it on low flame for around 10-12 minutes until the cauliflower and green peas get cooked.
11. Add 1 teaspoon garam masala, 4 tablespoons chopped coriander leaves, one by one into the pan and mix them well. Cook it on low flame for a minute.
12. Switch off the flame and put the pan down.