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Gobi Matar Recipe | Gobi Matar Masala Recipe

Gobi Matar is a simple and tasty North Indian style curry made with cauliflower and green peas cooked along with onion, tomato masala and a few Indian spices. It is one of the semi-dry sabzi which always brings that comfort feel in every bite. The mix of soft gobi and sweet green peas coated in a flavorful masala makes it wholesome and satisfying.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings3 people
AuthorSharmilee J

Ingredients

  • 2 heaped cup cauliflower
  • ½ heaped cup fresh green peas
  • salt to taste
  • water as needed
  • 2 tablespoon oil
  • 1 green chili
  • 1 teaspoon ginger garlic paste
  • 1 medium sized onion
  • 1 cup tomato puree
  • 1 tablespoon coriander leaves

Spice powders

To temper

  • 1 tablespoon oil
  • 1 small bay leaf
  • one 1 inch cinnamon
  • 2 cloves
  • 1 teaspoon cumin seeds

Instructions

  • To a pot add around 3 cups water, 2 heaped cups cauliflower florets, cut into small florets like shown. Add salt to taste along with a pinch of turmeric powder.
  • Cook for 5 minutes or until cauliflower turns slightly transparent. Remove the cooked florets and set aside.
  • Add ½ cup heaped green peas and cook until soft.
  • Drain water, remove the peas and set aside.
  • Heat 1 tablespoon oil add cooked cauliflower florets and toast until slightly golden at the edges. Remove and set aside.
  • Add 2 tablespoon oil add 1 small bay leaf, one 1 inch cinnamon, 2 cloves and 1 teaspoon cumin seeds. Give a quick saute.
  • Add 1 green chili (chopped finely), 1 medium sized onion(chopped finely), 1 teaspoon ginger garlic paste and salt to taste.
  • Saute until it turns golden.
  • Add 1 cup tomato puree, I used 3 medium sized tomatoes to get 1 cup puree. Saute well for 2 minutes.
  • Cook covered for 10 minutes, stir in between to avoid burning at the bottom.
  • Now open give a quick saute then add ¼ teaspoon turmeric powder, 1 tablespoon kashmiri chili, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
  • Saute well until raw smell leaves then add little water and let it boil for few minutes.
  • Add cooked cauliflower and peas.
  • Mix it well until the masala coats well.
  • Finally add 1 tablespoon coriander leaves, give a quick mix and switch off.
  • Serve it with chapathi or phulka.

Video

Notes

  • Cleaning - I add cauliflower florets in warm water and salt for a while to get rid of worms if any.
  • Cooking – Cook cauliflower and peas just soft not mushy.
  • Do Not Overcook – I cook the gobi and peas at soft yet have small crunch texture . Overcooking will make it mushy and loose the mild crunch.
  • Toasting - Toast cooked cauliflower until it turns golden at the edges, this step is optional but enhances the taste of the curry.
  • Frying – I completely cook onion, tomato and spices till raw smell goes fully. This small step gives nice flavor and makes curry taste better.
  • Fresh Ingredients – Use fresh peas and cauliflower for best taste. Old vegetables do not hold the shape well.
  • Make it Richer – You can add small spoon of cream or ground coconut paste at end. I do this sometimes when making for guests.
Nutrition Facts
Gobi Matar Recipe | Gobi Matar Masala Recipe
Amount Per Serving (75 g)
Calories 111 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 671mg29%
Potassium 233mg7%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 3g3%
Protein 2g4%
Vitamin A 329IU7%
Vitamin C 26mg32%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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