Gobi Matar Masala
This Gobi Matar Masala is a comforting curry with tender cauliflower and sweet peas in a rich, spiced tomato and onion sauce. It's a classic Indian dish that tastes great with roti or rice.
Cook: 45 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal
Why this is good to eat
This recipe is packed with vegetables, offering good fiber and vitamins. Cauliflower is hearty and peas add a touch of natural sweetness. It's a wholesome meal that's easy to make at home.
Ingredients
- 1 medium cauliflower (about 700 grams), cut into florets
- 2 cups green peas (fresh or frozen)
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon asafoetida (hing)
- 2 medium onions (about 300 grams), finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, finely chopped
- 2 medium tomatoes (about 300 grams), pureed
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon red chili powder (adjust to taste)
- 0.5 teaspoon garam masala
- 0.75 teaspoon salt (adjust to taste)
- 0.75 cup water
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Wash 1 medium cauliflower and cut it into bite-sized florets. If using frozen peas, thaw 2 cups green peas by rinsing them under warm water. If using fresh peas, keep them ready.
- Heat 2 tablespoons ghee or vegetable oil in a large pot or deep pan over medium heat. Once hot, add 1 teaspoon cumin seeds and let them sizzle for about 30 seconds until fragrant and slightly darker. Then add 0.5 teaspoon asafoetida and stir quickly.
- Add 2 finely chopped medium onions to the pot and cook, stirring occasionally, for 6-8 minutes until they turn golden brown. Do not rush this step, as properly cooked onions form the base of the gravy.
- Stir in 1 tablespoon grated ginger and 1 tablespoon finely chopped garlic. Cook for another 1-2 minutes until their raw smell disappears.
- Add 2 pureed medium tomatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon red chili powder, and 0.75 teaspoon salt. Mix well and cook the spices for 1-2 minutes, stirring continuously, adding a splash of water if the mixture seems too dry.
- Add the cauliflower florets and green peas to the spiced tomato-onion mixture. Stir gently to coat all the vegetables evenly with the masala.
- Pour in 0.75 cup water. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the cauliflower is tender but still holds its shape. Stir occasionally to prevent sticking.
- Once the cauliflower is cooked, stir in 0.5 teaspoon garam masala. Mix gently and cook for another 2 minutes, uncovered, to allow the flavors to meld.
- Transfer the Gobi Matar Masala to a serving bowl. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with warm roti, naan, or steamed rice.
Frequently Asked Questions
How do I make Gobi Matar Masala?
To make Gobi Matar Masala, you first cook cumin and asafoetida in ghee, then sauté onions, ginger, and garlic. Add tomato puree and spices, then mix in cauliflower and green peas with water. Simmer until the vegetables are tender, finish with garam masala, and garnish with cilantro.
How long does it take to make this recipe?
This Gobi Matar Masala recipe takes about 45 minutes to cook from start to finish. This includes time for preparing vegetables and simmering the curry to perfection.
How many servings does this recipe make?
This recipe is designed to make 4 generous servings. You can easily double the ingredients if you need to serve more people, or halve them for a smaller portion.
Is this recipe vegetarian?
Yes, this Gobi Matar Masala recipe is 100% vegetarian. It uses only plant-based ingredients like cauliflower, peas, tomatoes, onions, and spices, along with ghee (clarified butter).
Can I make this ahead of time?
Yes, Gobi Matar Masala tastes even better the next day as the flavors deepen. You can prepare it fully and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.