Gobi matar recipe - This is HEALTHY and HOMEY sabzi recipe that goes perfect with roti, paratha or as a side with your dal-rice.
This gobi matar is semi-dry sabzi recipe. Gobi and matar are cooked in tomato puree with spices. While the cooking process, gobi will absorb all the flavors and will become so succulent and tasty.
This sabzi is made with very minimal and basic ingredients that you will find very easily in your pantry. If you translate it in english, Gobi = Cauliflower and Matar = Green peas. So it is also called cauliflower peas masala.
Here in USA, I get good cauliflower all year around. But In India, you get the best one during its season. If you have bought it out-of-season, it may have chances of worms or bugs in it. I have already shared the method of cleaning cauliflower in gobi shimla mirch recipe.
Buying cauliflower tips: Look for clean and creamy white with compact buds. Black spotted or dull colored one should be avoided. The one surrounded by thick green leaves are better and fresher.
Here I have used frozen green peas. In USA, I find the best quality organic peas from Costco frozen section. The one you get from Indian grocery stores are not flavorful at all (in my opinion). But if you get the fresh peas in India. Go for that. As fresh one are much better than frozen ones.
Tomatoes along with amchur powder add slight tang or sour taste to the dish which is perfect flavor.
Check out other cauliflower recipes
Aloo gobi // Gobi shimla mirch // Gobi paratha // Aloo gobi matar // Gobi Manchurian
How to make gobi matar recipe (Step by Step Photos):
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
2) then add ginger paste, garlic paste and chopped green chilies. Saute for a minute or till the raw smell of ginger-garlic goes away.
3) Now add turmeric powder, red chili powder and coriander powder. Immediately stir it to avoid burning.
4) Right away add cauliflower florets and green peas. and quickly mix it. Otherwise spice may burn at the bottom of the pan.
5) Add tomato puree and salt.
6) Also add water and mix well.
7) Cover the pan and cook till gobi is cooked all the way through. Do stir in between (once or twice) and make sure that it is not sticking to the pan. If it dries out too much and feels like sticking to the pan then add splash of water and continue cooking.
8) Once it is cooked and soft, add garam masala and amchur powder.
9) Mix well and cook for 1-2 minutes. All the water is absorbed and you will have thick gravy coated to the gobi and peas meaning it is semi-dry.
10) Now turn off the stove, sprinkle chopped cilantro and mix.
Gobi matar sabzi is ready to serve. If not serving right away then keep it covered.
Serving suggestion: Serve gobi matar with roti or paratha. To make complete meal, have dal-rice and kachumber on side.
Gobi matar recipe
Ingredients
- 2 cup Cauliflower (gobi) separated into small florets
- 1 cup Green peas fresh or frozen
- 2 small or 1 cup Tomato pureed
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- 1 Green chilies chopped finely
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 ½ teaspoons Coriander powder
- salt to taste
- ½ cup Water
- ½ teaspoon Garam masala
- ½ teaspoon Amchur powder (dried mango powder)
- 2 tablespoons Cilantro or coriander leaves finely chopped
Instructions
making gobi matar recipe:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
- then add ginger paste, garlic paste and chopped green chilies. Saute for a minute.
- Now add turmeric powder, red chili powder and coriander powder. Immediately stir it to avoid burning.
- Right away add cauliflower florets and green peas. and quickly mix it. Otherwise spice may burn at the bottom of the pan.
- Add tomato puree and salt. Also add water and mix well.
- Cover the pan and cook till gobi is cooked all the way through. Do stir in between. If it dries out too much and feels like sticking to the pan then add splash of water and continue cooking.
- Once it is cooked and soft, add garam masala and amchur powder. Mix well and cook for 1-2 minutes.
- All the water is absorbed and you will have thick gravy coated to the gobi and peas.
- Now turn off the stove, sprinkle chopped cilantro and mix.
Can I please ask why some spices should be fried at the beginning and others are added at the end? Does the amchur lose flavour if overcooked? Thank you 🙂
Amchur is sour ingredient. If it is added earlier then vegetables will take much more time to cook.
So any sour tasting ingredient must be added at the end. e.g. lemon juice, tamarind, amchur, yogurt
garam masala is also added at the end, so it retains its flavor and aroma.
Rest spices are added earlier so the vegetable can absorb its flavor and taste. So you won't get raw taste of any spices.
Thank you