Gobi Matar Sabzi Recipe I Cauliflower Peas Curry Recipe
Gobi Matar Sabzi is a North Indian vegetarian dish made with cauliflower florets and green peas cooked in a spicy tomato-based gravy. The dish is typically served with hot chapatis or rice and is a perfect main course for lunch or dinner. The dish has a perfect blend of flavors and textures that make it a popular choice among Indian food lovers.
Ingredients
- 2 cups cauliflower / gobi fresh or frozen
- 1 cup capsicum / bell peppers
- 1 cup Green peas
- 1 inch ginger grated
- ½ tomato chopped
- 1 tsp Cumin (Jeera)
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp Red Chilli Powder
- 1 tsp salt
- 1 tbsp kasuri methi / dry fenugreek leaves optional
- 1 green chillies
- coriander leaves / cilantro for garnishing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Chop cauliflower florets and keep aside.
- Peel & grate ginger and chop tomato.
Cooking
- Heat oil in a Kadai or a Pan over medium flame and add chopped tomato. Saute well.
- Let the tomato softens and add cumin seeds first. Let the cumin seeds splutter and add coriander powder, turmeric powder, red chili powder and mix all spices well with the tomato.
- Then, add chopped cauliflower and grated ginger in the Pan.
- If using frozen cauliflower, do not cover the pan and saute for 1-2 minutes without the lid to maintain the crunch of cauliflower. If using fresh cauliflower, cover with the lid and cook them for about 7-8 minutes.
- Add salt to taste and mix well with the cauliflower. We are adding salt at this stage because cauliflowers are shrinked and we can have the idea how much salt is needed.
- Add chopped capsicum, chopped green chili and peas. If using fresh peas, add them with the cauliflower and cook both veggies together.
- Cover with the lid and cook for next 2 mins, so that veggies soak the spices.
- Add crushed dry fenugreek leaves / kasoori methi (optional).
- Remove from the flame. Garnish with chopped cilantro.
- Serve hot with roti, phulka or paratha with a bowl of raita. Enjoy!
Equipment Used for This Recipe
Step by Step Video of Recipe
Notes & Tips
Notes & Tips
- Oil: I have used canola oil here. You can use any vegetable oil for the recipe.
- Salt & Spices: Adjust salt and spices as per your taste preference.
- Chopping of Cauliflower: Always chop cauliflower in small florets. Please see the picture in prep section.
- Vegan: Yes, this is a vegan recipe.
- Onion and garlic: This is a no onion and no garlic recipe but if yiu want, can add chopped onion and garlic before adding cauliflower to the pan.
Nutrition Information (Note: Approximate)
Nutrition Facts
Gobi Matar Sabzi Recipe I Cauliflower Peas Curry Recipe
Amount per Serving
Calories
62
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.2
g
Sodium
643
mg
28
%
Potassium
370
mg
11
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
624
IU
12
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.3
mg
15
%
Vitamin C
72
mg
87
%
Vitamin E
0.4
mg
3
%
Vitamin K
21
µg
20
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
Magnesium
30
mg
8
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.