35 min
Gobi Matar
Recipe GLPR6657c96ca90761
A classic Indian vegetable curry combining tender cauliflower and sweet peas cooked in a fragrant blend of whole spices and aromatics. The cauliflower is blanched, then cooked gently with sautéed onions, tomatoes, and traditional Indian spices until perfectly tender. This dry-style curry is naturally vegan and gluten-free, making it a versatile side dish that pairs beautifully with Indian breads.
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Ingredients
450 grams Cauliflower florets
1 cup Fresh or frozen peas
2½ tablespoons Oil
2 medium Onions, finely chopped
1¼ teaspoon Garlic, finely minced
1¼ teaspoon Ginger, finely minced
¾ teaspoon Green chillies, finely chopped
¾ cup Tomatoes, finely chopped
1 inch Cinnamon stick
1 Indian bay leaf
2 Green cardamom pods
4½ Black peppercorns
½ teaspoon Caraway seeds
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
¼ teaspoon Garam masala powder
to taste Salt
to taste Fresh mint or coriander leaves for garnish
as needed Water
Directions
Cut the cauliflower into small florets, rinse well, and blanch in boiling salted water for 15-20 minutes until partially tender. Drain and set aside. In a separate pot, cook the peas in water until almost tender, then drain and set aside.
Heat the oil in a large pan over medium heat. Add the cinnamon stick, Indian bay leaf, green cardamom pods, black peppercorns, and caraway seeds. Let them crackle and release their aromas for about 30 seconds.
Add the chopped onions and green chillies to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions turn light golden brown.
Stir in the minced garlic and ginger, and sauté for another 30-45 seconds until fragrant.
Add the chopped tomatoes and stir well. Cook for 2-3 minutes, then add the turmeric powder and coriander powder. Continue stirring and cooking until the tomatoes soften and oil begins to separate around the edges of the pan, about 4-5 minutes.
Add the blanched cauliflower florets to the pan and stir well to coat evenly with the spice mixture.
Fill a shallow water-filled lid or cover with water and place it over the pan (this creates steam to cook the vegetables gently without sticking). Reduce heat to low and cook covered for 10-12 minutes. Check occasionally and stir; if the water in the lid evaporates, add more water.
When the cauliflower is almost cooked through, add the cooked peas and garam masala powder. Stir well, cover again with the water-filled lid, and cook on low heat for another 7-10 minutes until both cauliflower and peas are tender.
If any moisture remains in the pan, cook uncovered on low heat until it evaporates completely and the dish reaches a dry consistency.
Season with salt to taste. Garnish generously with fresh mint or coriander leaves and serve hot or warm alongside chapati or phulka.
