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    Home » Sabzis

    Gobi Matar

    Published: Jul 3, 2013 · Last Modified: Aug 24, 2022 by Kanan Patel / 29 Comments

    Jump to Recipe Pin Recipe

    Gobi matar recipe - This is HEALTHY and HOMEY sabzi recipe that goes perfect with roti, paratha or as a side with your dal-rice.

    Gobi matar in a bowl with a glass of water in the back.

    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

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing adding cumi in the oil and sauteing ginger and green chili.

    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.

    Collage of 2 images showing adding spices in the oil and mixing cauliflower and peas in it.

    5) Add tomato puree and salt.

    6) Also add water and mix well.

    Collage of 2 images showing  adding tomato puree and mixing it.

    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.

    Collage of 2 images showing cooked veggies and adding rest spices.

    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.

    Collage of 2 images showing adding cilantro and mixing.

    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 in a bowl.

    Did you try this gobi matar recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Gobi Matar Recipe | Gobi matar ki sabzi | Cauliflower peas masala
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    Gobi Matar

    4.75 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Gobi matar recipe - This is HEALTHY and HOMEY sabzi recipe that goes perfect with roti, paratha or as a side with your dal-rice.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 236kcal
    Servings 2
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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 

    • 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.

    Notes

    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.

    Nutrition

    Calories: 236kcal | Carbohydrates: 22g | Protein: 7.2g | Fat: 14.8g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 638mg | Potassium: 772mg | Fiber: 8.2g | Sugar: 9.2g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Christine

      January 16, 2022 at 11:21 am

      Lovely recipe! The instructions were clear, the photos super helpful. I was lacking a couple of ingredients (amchur and coriander powder), but our guests loved it!! Will definitely make this again. I also appreciate your knowledge and explanations about the ingredients and cooking process. Thank you, Kanan!5 stars

      Reply
      • Kanan Patel

        January 17, 2022 at 11:04 am

        Glad that it was helpful. Thank you for the feedback Christine

        Reply
    2. Heather

      July 19, 2017 at 10:40 am

      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 🙂

      Reply
      • Kanan

        July 19, 2017 at 1:31 pm

        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.

        Reply
        • Heather

          July 20, 2017 at 8:34 am

          Thank you

          Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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