Gobi Matar | Cauliflower With Peas | North Indian Side Dish With Cauliflower And Green Peas with detailed photos and video. The gobi matar is a famous North Indian side dish made with cauliflower florets and fresh green peas. You can serve this dish with chapati, roti or rice. This is the time we get fresh green peas in the market and I think this will be the ideal time for posting this recipe. So let's talk about the ingredients of gobi matar, method and tips and tricks in the following section.
WHAT IS A GOBI MATAR?
Gobi matar is a simple but flavorful side dish of North India. Gobi or the cauliflower and matar or the green peas are its main ingredients. Onion, tomatoes and some common spices are also used in this recipe.
Cauliflower is considered as an all-rounder in many vegetarian dishes. So it is thus no wonder to see them in numerous North Indian side dishes and main dishes. My family and I are also an avid fan of cauliflower and enjoy including it in our daily menu. Initially, cauliflower was just a snack for us and I used to make cauliflower bajji and gobi manchurian for my kids. But now they've grown and we don't want too much oily food on our menu. So its position has just shifted, it began to shine in many accompaniments to lunch and sometimes to dinner.
A huge variety of North Indian cauliflower dishes will be available, but the gobi matar is the simplest one. Gobi matar is a dry and somewhat spicy dish, however there is also a gravy version of gobi matar.
Gobi matar is a simple dish that requires only a few ingredients that are likely to be found in your pantry. Its preparation is quite simple. The blanched cauliflower florets and green peas are sautéed in an onion, tomato and spice mix until tender and soft. The cauliflower florets quickly absorb all the spices when cooked.
Blanching the cauliflower is absolutely necessary to get rid of worms and dirt. But if you bought the cleaned cauliflower florets, then you can skip this step.
HOW TO BLANCH A CAULIFLOWER?
When you buy uncleaned cauliflower from the market, you must clean the florets first. Small worms will be hidden between the florets and will be difficult to remove. To get rid of these worms, we need to immerse them in saline hot water. Some people combine a generous pinch of turmeric along with salt.
The worms will emerge in just a few minutes. Finally, the florets must be thoroughly cleaned with regular water, strained and then used. Visit our post, cauliflower bajji, for a step by step tutorial.
GOBI MATAR - PROFESSIONAL ADVICE
- When we use fresh green peas and cauliflower in our gobi matar recipe, it taste delicious. Use cauliflower with tender and crisp florets, as soft florets will easily dissolve during the cooking process. If the fresh or frozen peas are unavailable in your area, regular dried green peas can be substituted. However, remember to soak peas overnight and cook them until soft before using. I recommend using fresh peas for better taste and texture.
- Overcooking the cauliflower florets is not recommended. Overcooking the cauliflower florets will remove their natural crunchiness, making the curry soggy and tasteless.
- Finally, using tomato and onion sauce, you can make the same curry with gravy. If so, toss the cauliflower florets separately and add them to the sauce once it has reached the desired consistency.
Finally, I'd like to encourage you to try some of our other North Indian recipes like matar paratha, methi paratha, paneer makhani, and green peas pulao.
GOBI MATAR - SERVING SUGGESTIONS
Gobi matar is a simple dry dish with a short list of ingredients. This dish, however, is still tasty and flavorful. It's an excellent recipe for hectic morning. It takes only ten minutes to prepare and can be packed in your lunch box with chapati, rice or pulao.
HOW TO MAKE GOBI MATAR
GOBI MATAR RECIPE | GOBI KI SABJI | NORTH INDIAN STYLE WITH CAULIFLOWER AND GREEN PEAS MASALA
Indian curry with cauliflower and green peas
Preparation time: minutes | Cooking time : Total time: minutes
INGREDIENTS
- 500 to 600 gm cauliflower florets or one medium sized cauliflower
- 1/2 cup fresh or frozen green peas
- 1 large onion, peeled and finely chopped (1 cup finely chopped onion or 2 medium sized onions, peeled and finely chopped)
- 1" piece ginger, peeled and chopped
- 5 to 6 garlic cloves chopped
- 2 to 3 green chilies, chopped (adjust to your taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- A generous pinch of asafoetida powder
- 3/4 teaspoon coriander powder
- 3/4 teaspoon garam masala
- 3/4 teaspoon red chili powder or red chili powder to taste
- 2 tablespoon coriander leaves, chopped
- Salt to teaspoon
- Oil as required
- 1/4 cup water
PREPARATION OF GOBI MATAR WITH STEP BY STEP PHOTOS
- I used 600 gm fresh cauliflower florets to make the gobi matar recipe. Purchase one medium sized cauliflower (will weigh around 400 gm when cleaned).
- Blanch and carefully separate the florets, then set aside. I cut the cauliflower into small florets to ensure that it cooked quickly and absorbed all of the spices.
- Over high heat, heat one thick bottomed wok. Pour 3 tablespoons oil.
- When the wok is hot, turn down the heat to low and add 1/2 teaspoon cumin seeds.
- The cumin seeds will immediately begin to crackle. When the crackling stops, add a generous pinch of asafoetida powder. Sauté till aromatic.
- Further put 1" ginger and 6 garlic cloves (Both finely chopped).
- Sauté over medium heat until the raw smell disappears.
- Continue sautéing over medium flame with finely chopped onion and green chilies.
- As soon as the onion turns translucent, mix in the finely chopped tomatoes immediately.
- Cook, covered with the wok's lid, until the tomatoes are soft.
- When the tomatoes are soft, reduce the flame and add the spice powders such as 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 3/4 teaspoon chili powder, 3/4 teaspoon garam masala powder.
- Sauté until the raw smell vanishes. While mixing, try to mash the tomatoes with the back of your spatula.
- Pour add 1/4 cup water and mix well.
- Allow the water starts to boil for three to four minutes or until the water has evaporated and the oil has separated.
- Add the cauliflower florets and green peas.
- Season with salt to taste. Mix well.
- Cook, covered, over low heat until the vegetables are fully cooked and the water has evaporated.
- It will be tough to blend at first, but as the cauliflower cooks, water will come out, shrinking and softening the cauliflower, making it easier to combine. To avoid burning, remember to stir two to three times in between.
- Finally, add finely chopped coriander leaves and combine.
- Serve hot with chapati, roti, pulao, etc.
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