LoginGobi Matar | Gobi Matar Masala
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.
Gobi Matar Masala is healthy and light too as it uses less oil and no cream. The cauliflower gives that mild flavor and peas add a nice sweetness which balances the spice very well. Gobi Matar can be made in very short time and is perfect for lazy dinner times or a simple lunch meal. It is also a great choice when you want something delicious but not heavy.
[feast_advanced_jump_to]About Gobi Matar
'Gobi' in Hindi means cauliflower and Matar is peas so Gobi Matar is basically a semi dry sabzi made with cauliflower and peas. Gobi Matar is one of the popular dry type subzi made in most North Indian homes.
It has the mild spice of masalas along with the natural taste of vegetables which makes it so comforting. The base is made using onion and tomato which is cooked till thick and flavorful. Gobi soaks the masala very nicely and each bite has that rich taste even without cream or any rich ingredients.
The texture of this curry is semi-dry, not fully gravy type but also not dry. It coats the vegetables nicely with masala making it perfect for both rice and chapathi. Red chilli powder, turmeric powder and coriander powder gives it a nice color and aroma. Garam masala adds a warm taste and coriander leaves in the end gives freshness to the dish.
Gobi Matar Video
That one extra step of roasting cauliflower after cooking makes a lot of difference in taste do try and see. Gobi Matar is healthy and at the same time simple & quick to make for roti and rice meal. It pairs up well with rice, roti, pulao, jeera rice etc. I love dry subzis with rotis and this is one of my favorites. Even kids are fond of vegetables with roti so I make it often.
You can find many variations for this curry in different homes. Some add little coconut for richness, some make it without tomato to keep it dry. Few even add potato or carrot along with gobi and matar. It is one of those recipes that you can easily adjust as per your taste. It is healthy, flavorful and also light on stomach.
I usually make this Gobi Matar often when fresh peas starts coming in season. The smell of masala cooking with cauliflower fills the kitchen so beautifully. It is one of my favorite combo which I never get bored, especially with hot phulkas or simple jeera rice.
Gobi Matar Ingredients
- Cauliflower - I have used fresh cauliflower florets here. It gives a soft bite and absorbs masala very well.
- Green Peas - I have used fresh peas as it gives light sweetness and bright color. Frozen peas can also be used, just cook it for a while before adding.
- Onion - It gives light sweetness and makes the base thick. I added finely chopped so that masala mixes well.
- Tomato - I have pureed and added it for smooth texture. It give nice tangy taste and bright color to the curry.
- Green chilies, Ginger Garlic Paste - Green chilies adds heat and flavor while ginger garlic paste adds deep flavor and removes raw smell from veggies. You can also crush the ginger and garlic and add it.
- Turmeric powder, Red Chilli Powder - Turmeric powder adds flavor, Kashmiri chili powder adds heat and color. You can reduce or increase on your taste preference.
- Coriander Powder - I have used for earthy flavor and light thickness in the masala. You can add little cumin powder too for different aroma.
- Garam Masala Powder - I add at final for flavor and warmth. If you do not have you can skip it.
- Coriander Leaves - I used finally for garnish, it gives freshness and nice smell to the curry.
- Oil - I have used oil for tempering, ghee can also be used for more rich taste.
- Bay leaf, Cinnamon, Cloves, Cumin Seeds - These are added while tempering, gives light spice flavor and aroma to the curry.
Why This Recipe Works
- This is simple and quick to make using easily available ingredients.
- It's a light and healthy full of flavors from masala and fresh vegetables.
- The gravy texture can be adjusted easily from dry to semi-gravy as you like.
- It goes perfectly with rice, chapathi, phulka or even with plain paratha.
- The mild spice and taste makes it good for everyone including kids.
Similar Recipes
How to make Gobi Matar Step by Step
1.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.
2.Cook for 5 minutes or until cauliflower turns slightly transparent. Remove the cooked florets and set aside.
3.Add ½ cup heaped green peas and cook until soft.
4.Drain water, remove the peas and set aside.
5.Heat 1 tablespoon oil add cooked cauliflower florets and toast until slightly golden at the edges. Remove and set aside.
6.Add 2 tablespoon oil add 1 small bay leaf, one 1 inch cinnamon, 2 cloves and 1 teaspoon cumin seeds. Give a quick saute.
7.Add 1 green chili (chopped finely), 1 medium sized onion(chopped finely), 1 teaspoon ginger garlic paste and salt to taste.
8.Saute until it turns golden.
9.Add 1 cup tomato puree, I used 3 medium sized tomatoes to get 1 cup puree. Saute well for 2 minutes.
10.Cook covered for 10 minutes, stir in between to avoid burning at the bottom.
11.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.
12.Saute well until raw smell leaves then add little water and let it boil for few minutes.
13.Add cooked cauliflower and peas.
14.Mix it well until the masala coats well.
15.Finally add 1 tablespoon coriander leaves, give a quick mix and switch off.
Serve it with chapathi or phulka.
Expert Tips
- 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.
Serving and Storage
Serve Gobi Matar Curry with chapati, phulka or even plain rice. It also taste nice with mild pulao or simple jeera rice. Keep leftover curry in fridge for one day in a tight box. While reheating, sprinkle some water as gravy become thick after cooling. It taste even better after few hours when masala get mixed well with vegetables.
FAQS
1.Can I skip peas in this curry?
Yes can skip, but peas give nice sweetness and bright color, so better to add if you have.
2.Can I skip onion and garlic?
Yes you can skip both. Add more tomato and few extra spices to bring the taste.
3.Can I make this curry in advance?
Yes you can make it few hours before and warm it up before serving. Add little water when reheating.
4.Can I add potato along with gobi?
Yes potato goes well in this curry. You can boil and then mix it with cauliflower and peas.
5.Can I try frozen cauliflower?
Yes you can, just thaw it first and cook only for short time else it turn too soft.
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📖 Recipe Card
Gobi Matar Recipe | Gobi Matar Masala Recipe
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
- 1 tablespoon kashmiri chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
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
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