gobi matar recipe, how to make gobi matar recipe | gobi recipes

gobi matar recipe with step by step photos – gobi or cauliflower is a much loved veggie in our punjabi household. so its not surprising that we make a cauliflower dish at least once a week. usually i just make gobi masala or dry aloo gobi or aloo gobi curry or gobi paratha or aloo gobi matar.

aloo or potatoes have to be added in a dish where there are cauliflower and peas. somehow i restrain myself from adding potatoes when i prepare this gobi matar.

this is again a family recipe. its different in the sense that whole spices aka garam masala are sauteed. generally whole spices are not added to vegetable dishes. they are added in powdered form as garam masala powder or sabzi masala. its this sauteing of the whole spices with onions and tomatoes that gives this dish its distinct taste and flavor. the sabzi is lightly spiced and have a mild heat coming from the green chilies.

here i have cooked the peas first. since we do not get tender peas here and they take a lot of time to cook. i have used fresh peas which i shell and then freeze them. if you have green peas which cook faster, then just add them to the dish directly and no need to pre cook them.

this dry version of gobi matar goes very well with chapatis, phulkas and even bread. it also goes well as a side veggie dish with dal-rice. this gobi matar also goes well for tiffin box lunch with chapatis.

lets start step by step gobi matar recipe:

1. chop or break the cauliflower/gobi into small florets. rinse them and then blanch in hot salted water for 15 to 20 mins. drain and keep aside.

2. cook the peas in water till they are almost cooked. then drain and keep aside.

3. heat oil and crackle the whole spices viz – cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).

4. add the finely chopped onions, green chilies, ginger and garlic. saute till the onions become light brown.

5. then add the finely chopped tomatoes.

6. then add turmeric powder, red chili powder and coriander powder. stir and saute till the tomatoes soften and you see the oil releasing from the sides.

7. add the blanched gobi/cauliflower florets.

8. stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.

9. cover with a rimmed lid or plate in which water is added. cooking with this technique does not burn the cauliflower. also you don't need to add any water in the cauliflower. a lot of steam is formed inside the pan which helps in cooking the cauliflower. do check the veggie after some minutes and stir. if the water dries up in the lid/plate, then add more water.

10. when the gobi is almost cooked, add the peas/matar and garam masala powder.

11. stir and cover with the rimmed lid with water in it. cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. once done, if there is any moisture in the pan, then cook without the lid and let the moisture dry up.

12. garnish gobi matar with chopped mint or coriander leaves. serve gobi matar hot or warm with chapatis or rotis.

if you are looking for more gobi recipes then do check gobi manchurian, gobi ke danthal ki sabzi, gobi tikka, aloo gobi paratha, aloo gobi methi tuk, gobi pakora and gobi manchurian with sauce.

gobi matar recipe below:

gobi matar recipe

Total time

1 hour 15 mins

gobi matar recipe - dry and lightly spiced gobi matar recipe.

Author: dassana

Recipe type: side

Cuisine: north indian

Serves: 4

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 450 to 500 grams cauliflower/phool gobi or 1 medium cauliflower
• ¾ to 1 cup fresh/frozen peas/matar (check notes on when to add tender or frozen peas)
• 120 grams onion or 2 medium sized onions, about 1 cup finely chopped onions
• 1 large tomato or 3 small sized tomatoes, about ¾ cup finely chopped tomatoes
• 2 to 3 green chillies/hari mirch or ½ to ¾ tsp finely chopped green chilies (reduce the amount of green chilies if making for kids)
• 1 inch ginger/adrak, about 1 to 1.25 tsp finely chopped or minced/grated ginger
• 6 to 7 medium sized garlic/lahsun or 4 to 5 large garlic, about 1 to 1.25 tsp finely chopped or minced garlic
• ½ tsp caraway seeds/shah jeera
• 1 inch cinnamon/dalchini
• 2 green cardamoms/hari elaichi
• ½ of a star anise/chakra phool (optional)
• 4 to 5 black pepper/sabut kali mirch
• 1 small to medium indian bay leaf/tej patta
• ¼ tsp turmeric powder/haldi
• ¼ tsp kashmiri red chili powder/lal mirch powder (optional)
• 1 tsp coriander powder/dhania powder
• ¼ tsp garam masala powder
• 2 to 3 tbsp oil
• salt as required
• some chopped mint or coriander leaves for garnish

Instructions

1. chop or break the cauliflower/gobi into small florets.
2. rinse them and then blanch in hot salted water for 15 to 20 mins. drain and keep aside.
3. first cook the peas in water till they are almost cooked. then drain and keep aside.
4. heat oil and crackle the whole spices viz - cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).
5. add the finely chopped onions, green chilies, ginger and garlic. saute till the onions become light brown.
6. then add the finely chopped tomatoes.
7. then add turmeric powder, red chili powder and coriander powder. stir and saute till the tomatoes soften and you see the oil releasing from the sides.
8. add the blanched gobi/cauliflower florets.
9. stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.
10. cover with a rimmed lid in which water is added. cooking with this technique does not burn the cauliflower.
11. also you don't need to add any water in the cauliflower. a lot of steam is formed inside the pan which helps in cooking the cauliflower.
12. do check the veggie after a some minutes and stir. if the water dries up in the lid, then add more water.
13. when the gobi is almost cooked, add the peas/matar and garam masala powder.
14. stir and cover with the rimmed lid with water in it. cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.
15. garnish gobi matar with chopped mint or coriander leaves. serve gobi matar hot or warm with chapatis or phulkas.

Notes

if adding tender or frozen peas which cook faster, then add them when you add the cauliflower florets.

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