Gobi Matar recipe
Gobi matar subzi is healthy and very homey dish that you can have it on everyday basis. It is Punjabi style recipe. This is semi dry kind of curry. All the tomato puree and spices get absorbed by the cauliflower and peas. And this makes it so flavorful.
If do the translation in English – gobi = cauliflower and matar or mutter = green peas. So this is called cauliflower and peas curry.
I have added tomato and aamchur powder. Both ingredients give it nice and tangy taste to this subzi. And other ingredients are very basic so that you can find very easily in any Indian household pantry.
I have separated the cauliflower in to small florets so it can suits to green peas size. But if you like you can keep big florets. For variation, you can add some cubed potatoes along with cauliflower and peas; make it aloo gobi matar subzi.
Cuisine – Punjabi
Recipe category – Subzi / Main dish
Skill level – easy/beginner
- Cauliflower - 2 cups, separate in small florets
- Green peas – 1 cup
- Tomatoes – 2 medium or 1 cup, pureed
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Ginger paste – 1 teaspoon
- Garlic paste – 1 teaspoon
- Green chilies – 2, chopped
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Salt – to taste
- Water – 1/3 to ½ cup
- Garam masala powder – ½ teaspoon
- Aamchur powder (dried mango powder) – ½ teaspoon
- Cilantro – few sprigs, chopped for garnishing
- Heat the oil in a pan on medium heat. Once hot add cumin seeds, let then sizzle.
- Add ginger paste, garlic paste, and green chilies. Cook for 30 seconds.
- Add dry spices (turmeric powder, red chili powder and coriander powder).
- Immediately add cauliflower and peas. Mix it quickly otherwise spices in the oil will burn at the bottom of the pan.
- Add tomato puree.
- Add water and mix it.
- Cover the pan and cook till cauliflower is done, stir in between to make sure that curry is not sticking to the pan. If it looks too dry then add some more water accordingly.
- Once cauliflower is cooked add aamchur powder and garam masala.
- Mix it and cook for 1-2 minutes, so almost all the water and tomato mixture get absorbed.
- Garnish it with chopped cilantro and serve.
Taste – little spicy with tangy flavor from tomato and dried mango powder.
Shelf life – once is cools completely, it can be kept in refrigerator in air tight container up to 4-5 days.
Serving suggestions – serve with roti, paratha or any other Indian flat bread. It can be served as a side dish with your dal/rice.
Make this delicious gobi matar curry in your kitchen and I would love to know your feedback in comments.