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Gobi Matar Masala -Cauliflower and peas cooked with onion, tomatoes & aromatic spices. This low-fat recipe is ready in 30 minutes! A great meat-free option for a meatless meal. Tasty, healthy, and vegan!
Looking for some more quick & easy side dishes? Try my Aloo Suva [Indian Fried Dill Potatoes], Methi Aloo [Fenugreek Potato Stir Fry], Broccoli Aloo [Indian Broccoli Potato Stir Fry], and Aloo Masala For Dosa.
GOBI MATAR MASALA
Gobi Matar Masala is a delicious Punjabi Dhaba-style dish made with Cauliflower and peas and cooked in a rich onion tomato gravy. An eternal favorite at Indian restaurants across the globe.
This hearty and flavor-packed cauliflower and peas dish is one of India’s most beloved and widely eaten vegetarian side dishes.
Gobi Matar Masala is an Indian dish made with cauliflower and peas simmered in the most incredibly luscious and flavorful sauce. A comforting and flavorful vegan and gluten-free curry.
A humble Indian curry made with cauliflower and peas and all the quintessential flavors of Indian cuisine – Gobi Matar Masala!
This delicious Vegan dish is perfect for brunch, lunch, or dinner. An easy one-pot meal that is full of warm spices and nutty flavors. Perfect for meal prep or lunches! I make using simple everyday ingredients and it goes well with roti, paratha, or naan.
A perfect side dish to add to your Indian meal. Simple, yummy, and healthy! This lip-smacking Gobi Matar Masala [Cauliflower & Peas in aromatic sauce] and Aloo Gobi Matar are two of my favorites.
INGREDIENTS FOR GOBI MATAR MASALA
Gobi – I used one small cauliflower head and about 3 cups of cauliflower florets.
Matar – I used petite green peas from the American Grocery store. These peas are very sweet and tender and cook very quickly. Add them at the end, when the cauliflower is almost cooked.
If using green peas from an Indian store, add them along with cauliflower, as they take a little longer to cook.
Tomatoes – I used tomato paste, but you can use fresh tomato puree, which works fine.
Ginger & Garlic – Fresh organic ginger & garlic paste, is packed with flavor.
Onion – red or yellow onion works fine.
Green chili – I use Thai green chili in cooking. We like spicy food, you can use some milder chili like Serano.
Whole Spices – I like to add some whole spices to add some flavor to the dish. Commonly found spices in the Indian kitchen like cumin seeds, cinnamon sticks, bay leaves, and asafetida.
Dry Spices – Basic Indian spices like coriander powder, turmeric powder, red chili powder, amchur powder, and garam masala.
Canola oil – I prefer cooking with canola oil. You can use any neutral oil such as vegetable or even olive oil works great.
HOW TO MAKE GOBI MATAR MASALA
Looking for some restaurant favorites to enjoy this weekend? Try this Indian restaurant’s favorite Gobi Matar Masala [Cauliflower & Peas in aromatic sauce].
PREPPING THE VEGGIES
Wash, and rinse cauliflower. Cut into small-size florets. Place the florets in the colander for any extra water to drain.
Chop onion, green chili, and cilantro.
COOK THE SABZI
Heat oil in a Kadai or a wok. When the oil is hot, add cumin seeds, cinnamon sticks, bay leaf, and asafetida. Allow the cumin seeds to crackle.
Add onions, and fry until lightly golden. Next, add ginger-garlic paste, and saute for 30 seconds until the raw smell is no more.
Now, add tomato paste or fresh tomato puree, turmeric powder, coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 1-2 minutes on high heat until the oil starts to separate from the masala.
Add cauliflower florets, and sauté for 1-2 minutes on high heat.
Reduce the heat to medium-low, cover, and cook, stirring occasionally until the cauliflower is almost cooked.
Stir in green peas, and simmer for 2-3 minutes. Add garam masala, and mix well.
Transfer it to a serving dish. Garnish with fresh cilantro. Serve hot with roti, paratha, or naan.
TIPS FOR PERFECT GOBI MATAR MASALA
Make sure to drain the cauliflower florets, to avoid any excess moisture.
Cut the florets into small sizes. Do not cut the florets too big
Stir in the petite peas, at the end. It takes just a few minutes to cook the peas.
If using frozen green peas from an Indian grocery store, thaw the green peas before adding them to the stir fry.
Add garam masala at the end for the best flavor.
This is a semi-dry dish. If you prefer more gravy, simply add some water and cook to the desired consistency.
CAN I ADD POTATOES
Yes, you can add potatoes to this dish.
After sautéing the onions, add potatoes and cook on high heat for 2-3 minutes, stirring frequently. Reduce heat to medium-low, cover, and cook the potatoes until 50% cooked. Follow the rest of the recipe.
Feel free to add more or fewer veggies depending on your preference. I like to keep the 1:2 ratio of potato to cauliflower. For sweet peas, I use a handful, so it does not overpower the dish.
CAN I DOUBLE THIS RECIPE
Yes, you can double this recipe.
HOW TO STORE THE SABZI
It stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.
CAN I FREEZE THE SABZI
Yes, you can freeze it for up to a month. Store it in a freezer-safe container.
Thaw it overnight in the refrigerator. You can also defrost the sabzi in the microwave. Re-heat and serve. Enjoy!!
WAYS TO USE LEFTOVER SABZI
Leftovers are even great! The next day, use it to make a sandwich or a wrap. Drizzle some green chutney, and ketchup and you have an amazing gobi matar masala wrap to enjoy.
My hubby loves this gobi matar masala quesadilla. I used leftover roti to fill it with sabzi and make quesadillas. Serve it with ketchup or green chutney.
It goes well with roti, paratha, or naan.
You can serve some dal as a side to go with it. Nav Dhan Dal, Dal Makhani [Madras Lentils], or Chana Dal [Sindhi Dal Pakwan]. Some pickle, homemade yogurt, papad, and some fresh salad is a must with any meal.
TRIED THIS RECIPE?
Hope you enjoy this Gobi Matar Masala!! If you give this recipe a try, please rate the recipe by clicking the stars on the recipe card. Leave a comment and share your experience. Thank you
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Palak Paneer [Spinach with Indian cottage cheese]
Punjabi Chole [Chana Masala]
Gobi Matar Masala [Indian Spiced Cauliflower & Peas]
- 1 small head cauliflower cut into small-sized florets (about 3 cups florets)
- 1/2 cup frozen petite green peas
- 1 medium red or yellow onion chopped
- 1 tbsp tomato paste or 2 medium tomatoes pureed
- 1 tbsp ginger-garlic paste
- 1-2 Thai green chili chopped; adjust to taste
- 1/2 teaspoon cumin seeds
- pinch of asafetida
- 1/2 inch cinnamon stick
- 1-2 dried bay leaf
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder adjust to taste
- 2 teaspoon coriander powder
- 1/4 teaspoon amchur or freshly squeezed lemon juice to taste
- 1 teaspoon garam masala adjust to taste
- 3 tablespoon canola oil or any neutral oil
- salt to taste
- a handful of fresh cilantro chopped
PREPPING THE VEGGIES
- Wash, and rinse cauliflower. Cut into small-size florets. Place the florets in the colander for any extra water to drain.
- Chop onion, green chili, and cilantro.
COOK THE SABZI
- Heat oil in a Kadai or a wok. When the oil is hot, add cumin seeds, cinnamon sticks, bay leaf, and asafetida. Allow the cumin seeds to crackle.
- Add onions, and fry until lightly golden. Next, add ginger-garlic paste, and saute for 30 seconds until the raw smell is no more.
- Now, add tomato paste or fresh tomato puree, green chili, turmeric powder, coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 1-2 minutes on high heat until the oil starts to separate from the masala.
- Add cauliflower florets, and sauté for 1-2 minutes on high heat.
- Reduce the heat to medium-low, cover, and cook, stirring occasionally until the cauliflower is almost cooked.Note: This Gobi matar masala is a semi-dry dish. If you prefer some sauce, add a couple of tablespoons of water.
- Stir in green peas, and simmer for 2-3 minutes. Add garam masala, and mix well.
- Tips For Delicious Gobi Matar Masala
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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A good North Indian recipe, easy to follow; however, the ingredients mention Thai red or green chili but nowhere in the cooking of the sabzi does it mention when to add the chili. I added Serrano chilies after I added the tomatoes. Without it, it would not have had the kick!
Jyoti Behrani says
I add green chili along with tomatoes. It adds a nice kick to the dish.
Thanks for trying my recipe and for your feedback!