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–+ servings

Gobi Matar-Dry Cauliflower and Peas in Indian Spices

Aanchal Gupta
A flavorful dish of cauliflower and peas made in Indian spices. This dish is made in typical North Indian way and is a staple in every Indian household. Comes together in minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Vegetables and Greens
Cuisine Indian
Servings 7 cups

Ingredients
  

  • 1 large gobi/cauliflower cut
  • 3 cups peas Frozen, thawed.(I defrosted in microwave for 3 minutes)
  • 1 tbsp ghee use oil for vegan option
  • 2-3 tbsp oil
  • 1 1/2 tsp Jeera/Cumin
  • 1 tsp Haldi/Turmeric
  • 1/2 tsp Lal Mirch Powder/Red Chili Powder
  • 4 tsp Dhania Powder/Dry Coriander Powder
  • 1 tsp kala namak/Black salt optional
  • salt as needed
  • pinch of garam masala
  • 1 1/2 tsp grated ginger
  • 1/2 tsp kasoori methi/Fenugreek leaves washed

Instructions
 

  • In hot Ghee and Oil, add jeera/Cumin, let it crackle, then add Haldi/Turmeric
  • Add peas, stir for few minutes and add cauliflower/gobi
  • Stir, add lalmirch/Red Chili Powder, Dhania/Coriander powder and salt. Mix cover and cook on Medium till almost done.
  • When almost done, add garam masala, kasoori methi and grated ginger and cook on high till fully cooked.

Notes

Kala namak(black salt) is optional but it does add good flavor. You can replace peas with potatoes or carrots. If replacing with potatoes, dice the potatoes and cook them halfway through before adding the cauliflower.
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