Gobhi matar
Gobhi matar, from above
VegVeganNorth India

Gobhi matar

Cauliflower and peas, ginger and cumin. Winter's easiest dry sabzi.

25 minTime
5 gProtein each
mildSpice
Winter cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayCauliflower, peas and ginger.
The original
135kcalsame
5 gproteinsame
6 gfibresame
25minutessame

Gobhi matar, home style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cauliflower1 medium, in small florets
Green peas1 cup
Tomato1, chopped
Ginger2.5 cm, grated
Green chilli1, chopped
Cumin seeds½ tsp
Turmeric (ground turmeric)¼ tsp
Coriander powder (ground coriander)1¼ tsp
Red chilli powder (indian red chili powder)½ tsp
Garam masala½ tsp
Dry mango powder½ tsp
Cooking oil (vegetable oil)2 tbsp
Salt1 tsp
Coriander leaves (cilantro)1 tbsp

Method

4 steps
  1. 1Heat oil, add cumin, ginger and chilli.
  2. 2Add cauliflower, turmeric and salt. Cover and cook on low 8 minutes.
  3. 3Add peas, tomato and powders. Cook uncovered 5 minutes.
  4. 4Finish with garam masala, amchur and coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Gobhi matar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Aloo paratha50 min
Bread or rice Jeera rice30 min
With a main Kadai paneer35 min
With a main Butter chicken80 min
To drink Sweet lassi10 min
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