Gobi Matar. Yet another one of those delicious, North Indian cauliflower-based recipes. And of course, another one of my favorite dishes! I love the combo of Gobi Matar (cauliflower-peas) with wholesome Methi Paratha and some freshly sliced cucumber. Makes for a very satisfying dinner. Light, flavorful and nutritious.

Gobi (Cauliflower)

Cauliflower is one of my favorite vegetables. It has a unique flavor when cooked and is loaded with nutrients. I’m always careful when cooking cauliflower as it can be easily overcooked. I like my vegetables cooked right – neither too crunchy, nor too mushy. When I was growing up, my mother spent a lot of time washing and soaking cauliflower florets in hot water. This was to get rid of any bugs that were hidden within the complex labyrinth. I end up doing the same; habits die hard, don’t they?! I spend a lot of time on this chore of washing and draining my cauliflower to get rid of any chemicals (use organic to reduce pesticide load in your body!) and (mostly non-existent) bugs. All this trouble is totally worth it, in my book.

Matar (Peas)

Growing up in India, we never had frozen peas. Indian winters are always the best time to get peas there. My mom would buy pea pods which my sister and I would help de-pod and hand over to my mom. She would store them in the fridge for a few days and use them in different dishes like pilafs, curries, snacks and so on. Now, I always keep a bag of frozen peas in my freezer. I don’t use them in too many recipes, but I do enjoy them on occasion. Gobi Matar is one of those recipes where my frozen peas come in handy.

Gobi Matar

This delightful vegan recipe incorporates both whole and blended spices. Whole spices are interesting. They add a whole lot of flavors but can make you cringe when you bite into them😊. So, it is important to use just a tiny bit, so you don’t overpower the recipe. I use bay leaf, black cumin, clove, and black pepper in this recipe. Once you have all ingredients in place this is a fairly easy sauté – the dish is ready to be devoured in about 20 minutes.

Here are some of our delightful cauliflower recipes:

• Aloo Gobi
• Gobi Pakora: Air Fryer Cauliflower & Broccoli Fritters
• Tart Spicy Pickled Cauliflower
• Spiced Purple Sweet Potato-Cauliflower Bake
• Cauliflower ‘Rice’ Stir Fry

Also check out our delicious North Indian recipes:

• Aloo Palak
• Kala Chana-Spinach Curry
• Delicious Dal Tadka!
• Dal Makhni
• Instant Pot Rajma Masala
• Aloo Beans Recipe
• Easy Mung Sprouts Masala
• Cabbage & Carrot Masala
• Bhindi (Okra) Masala
• Baingan Bharta – Roasted Eggplant Curry
• Chana Masala- Spiced Chickpeas Curry
• Bhindi (Okra) Ki Bhujia
• Sarson Ka Saag
• Vegan Palak Tofu Recipe

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4 from 2 votes

Gobi Matar (Cauliflower & Peas) Recipe

This North Indian curry made with cauliflower and peas is delicious! Incorporating whole and blended spices, this simple dish pairs perfectly with roti or rice.

Course Main Course, Side Dish

Cuisine Indian, North Indian

Keyword Cauliflower, cauliflower curry, Gobi Matar, gravy, Green Peas, green peas curry, indian curry, Matar Gobi, Spicy Vegetarian Curry, Vegan Curry

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 7 minutes

Cook Time 15 minutes

Total Time 22 minutes

Servings 2 People

Calories 180kcal

Equipment

• Kitchen Knife
• Cutting Board
• Le Crueset Nonstick Pan

Ingredients

• 2 Cups Cauliflower - Florets
• 1 Cup Green Peas
• 1/2 Cup Onion - Fine cut
• 1/4 Cup Tomato - Fine cut
• 1 Pepper Green Chili Pepper - Fine cut
• 1 Teaspoon Garlic - Fresh, grated
• 1 Teaspoon Ginger - Fresh, grated
• 1/2 Teaspoon Sea Salt - Or to taste
• 1 Tablespoon Coconut Oil

Whole & Blended Spices

• 1 Leaf Bay Leaves
• 1/2 Teaspoon Black Cumin - (Shahi Jeera)
• 1/2 Teaspoon Black Pepper - Whole peppercorns
• 3 Cloves
• 1 Teaspoon Coriander Powder
• 1/2 Teaspoon Garam Masala - Click here to make your own
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Red Chili Powder

Instructions

• Heat oil on a pan and sauté whole spices (cloves, pepper corns, bay leaf and black cumin).
  
• Add onion, green chili pepper, ginger, garlic and sauté till onions brown slightly.
  
• Add tomatoes and cook for 2-3 minutes, till they soften. Add salt, turmeric, red chili powder and coriander powder. Mix well.
  
• Add cauliflower, mix well and set lid on. Stir after 2-3 minutes, repeat a couple of times, allowing cauliflower to soften.
  
• Add green peas, garam masala and sauté for a couple of minutes.
  
• Serve hot with Wholesome Methi (Fenugreek) Paratha and sliced cucumber.
  

Notes

Great with Wholesome Methi (Fenugreek) Paratha and sliced cucumber.

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Gobi Matar (Cauliflower & Peas) Recipe

Serving Size

 

175 g

Amount per Serving

Calories

180

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

6

g

38

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Sodium

 

630

mg

27

%

Potassium

 

644

mg

18

%

Carbohydrates

 

23

g

8

%

Fiber

 

8

g

33

%

Sugar

 

8

g

9

%

Protein

 

7

g

14

%

Vitamin A

 

875

IU

18

%

Vitamin C

 

84

mg

102

%

Calcium

 

75

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.