About Gobi Matar
Gobi or cauliflower is a much-loved vegetable in any North Indian, especially Punjabi household. The same is the case with mine as after my marriage, I’m a half Punjabi now. And I totally love it! So, it is also not surprising that we make a Cauliflower dish at least once a week. Typically, I just make Aloo Gobi, Cauliflower Fry, Aloo Gobi Matar or just this Gobi Matar. Usually, it is a norm that aloo or potatoes have to be added in a dish which has green peas and cauliflower in it. I have the recipe of the aloo gobi matar for the same. Thus, I also restrain myself from adding potatoes when I prepare this specific Gobi Matar recipe. Another similar recipe that you must try is this Bandh Gobi Matar made with cabbage and green peas. The base of this Gobi Matar is a subtly spiced onion-tomato masala. The heat quotient of the dish is from the green chilies, ginger, red chili powder and garam masala powder. You can increase the quantities of these spice powders and the green chilies to make the dish spicier. Caraway seeds or shahi jeera is also one of the whole spices that I add in the recipe of this Gobi Matar. This does impart a distinct flavor and aroma to the dish. However, if you don’t have shahi jeera at home, then use cumin seeds or regular jeera. Also, as I said in the beginning only, if you use the fresh tender seasonal green peas and cauliflower during winters, then the flavors are absolutely on another level. But it does taste just as good with frozen matar and the cauliflower that is available during off-season too.
This Gobi Matar is again a family recipe. It is different in the sense that whole spices a.k.a akkha garam masala are sautéed. Generally, whole spices are not added to vegetable dishes. They are added in powdered form as garam masala powder or sabzi masala. It’s this sautéing of these whole spices with onions and tomatoes that adds to the overall distinctiveness of this Gobi Matar. Since I did not get tender peas to prepare this dish, I cooked the green peas first as otherwise they take a lot of time to cook. However, the peas were fresh, which were shelled and frozen. If you have green peas that cook faster, then just add them to the dish directly and no need to pre-cook them. You can easily pair this dry Gobi Matar with your homely chapattis, phulkas and even bread or as a side dish with dal-rice. Alongwith chapattis, it also is a great choice as a tiffin box lunch.
How to make Gobi Matar
Preparation
- This first step is optional and only if you get cauliflower which has insects. In India, we get insects in cauliflowers and to get rid of them I follow this method. If you live outside India and get clean cauliflower, then there is no need to follow this method. Just add the cauliflower directly. Chop or break 1 medium (450 to 500 grams) cauliflower (gobi) into small florets. Rinse and then blanch in hot salted water for 15 to 20 minutes. Drain and keep aside.
- Cook ¾ to 1 cup green peas in water till they are almost done. Drain and keep aside.
Making onion-tomato masala
- Heat 2 to 3 tablespoons oil in a kadai or frying pan. Then, crackle the following whole spices – 1 inch cinnamon, 2 to 3 cloves, ½ teaspoon caraway seeds (shahi jeera), ½ of a star anise (chakra phool/optional), 4 to 5 black peppercorns and 1 small to medium bay leaf (tej patta).
- Then, add 2 medium finely chopped onions, 2 to 3 finely chopped green chilies, 1 inch finely chopped ginger and 1 to 1.25 teaspoon finely chopped or minced garlic. Sauté the onions till light brown. Stir often.
- Next, add 3 small finely chopped tomatoes and mix well.
- Then, add the following spices – ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder (optional) and 1 teaspoon coriander powder. Stir and sauté till the tomatoes soften and you see oil releasing from the sides.
Making Gobi Matar
- Add the blanched cauliflower florets.
- Stir well so that the onion-tomato mixture mixes uniformly with the cauliflower florets.
- Cover with a rimmed lid or plate in which water is added. Cooking with this technique does not burn the cauliflower. Also, you don’t need to add any water in the cauliflower. A lot of steam is formed inside the pan which helps in cooking the cauliflower. Check the vegetable after some minutes and stir. If the water dries up in the lid/plate, then add more water.
- When the cauliflower is almost cooked, add the cooked green peas and ¼ teaspoon garam masala powder.
- Stir and cover with the rimmed lid with water in it. Cook for another 7 to 10 minutes on low heat or till the cauliflower and peas have become tender and cooked well. Once done, if there is any moisture in the pan, cook without the lid and let the moisture dry up.
- Garnish with mint leaves or chopped coriander leaves. Serve Gobi Matar hot or warm with chapattis, rotis, jeera paratha or plain paratha. You can also pack it in tiffin box or serve as a side dish with dal-rice, rasam-rice or with any Indian meal. You can also use it as a stuffing for making sandwiches. Sometimes we have it with bread slices. For more delicious matar recipes, you can check this collection of Matar Recipes.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lauki ki Sabji Bhindi ki Sabji | Easy Bhindi Sabzi Aloo Matar Recipe | Punjabi Aloo Mutter Aloo Gobi (2 Ways) | Aloo Gobi ki Sabji & Curry This Gobi Matar recipe from the archives was first published in February 2014. It has been updated and republished in April 2024.
