Gobi Matar Sabzi
A simple, comforting North Indian dry curry with cauliflower and green peas, cooked in a tangy tomato and ginger base without any onion or garlic. Perfect for a light and healthy meal.
For 4 servings
Prepare the vegetables.
Wash the cauliflower and cut it into small, bite-sized florets. Finely chop the tomatoes and grate the ginger. Keep the peas ready.
TIPCutting the cauliflower into smaller florets helps it cook faster and more evenly.Temper the spices.
- Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking, then reduce the heat.
- Add the cumin seeds and let them splutter.
- Add a pinch of hing and let it sizzle for a few seconds.
TIPHeating mustard oil well is important to remove its pungent raw smell.Make the tomato masala base.
- Add the grated ginger and sauté for 30 seconds until fragrant.
- Add the finely chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
- Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another minute until oil starts to separate from the masala.
Cook the cauliflower and peas.
- Add the cauliflower florets and green peas to the pan.
- Stir gently to coat the vegetables well with the masala.
- Pour in 1/4 cup of water, stir, then cover the pan with a lid.
- Reduce the heat to low and let the vegetables cook for 10-12 minutes, or until the cauliflower is tender but still holds its shape.
TIPAvoid adding too much water, as we want a dry sabzi. The vegetables will release some moisture as they cook.Finish and garnish.
Once the cauliflower is cooked, sprinkle the garam masala over the sabzi and give it a final gentle stir. Garnish with freshly chopped coriander leaves.
Serve hot.
Serve the Gobi Matar Sabzi hot with rotis, parathas, or as a side dish with dal and rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor: You can lightly pan-fry the cauliflower florets in a little oil until they get golden spots before adding them to the masala.
- 2Don't overcook: Be careful not to overcook the cauliflower, as it can become mushy. It should be tender but still have a slight bite.
- 3Adjusting consistency: If the sabzi looks too dry while cooking, you can add a tablespoon or two of hot water.
- 4Storage: This sabzi stores well in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Gobi Matar Sabzi is very healthy. It's rich in fiber from cauliflower and peas, and packed with vitamins and minerals. Using minimal oil makes it a light, low-calorie dish perfect for everyday meals.
