Gobi Matar Masala / Cauliflower and Peas Gravy

I always wanted a combination of cauliflower and peas with the gravy and thus I came across with this recipe. This dish is so simple that it is made with little ingredients and gives you restaurant taste. It goes well with chapathi, naan, rice, fried rice, rumali roti, kulcha and kerela paratha. 

NOTE : One can also try with other vegetables like baby corn,  potatoes, mushroom and any other vegetables of your wish. Gives you almost the same taste.

NOTE : Number of green chilies depend on how spicy they are. I am using 5 as mine are not very spicy

Time Taken : 20 Minutes

Yield : 2-3 servings

Gobi Matar Masala / Cauliflower and Peas Gravy
Gobi Matar Masala / Cauliflower and Peas Gravy


To be grinded  :
Green Chillies5 nos
Tomato2 small
Ginger / Adarak1 inch
Garlic / Lasun4 Cloves

 Others :
Cauliflower1 small
Tumeric Powder / Haldi1/2 tsp
Red Chili Powder1/2 tsp
Cumin Powder / Jeera Powder1/2 tsp
Coriander Powder / Daniya Powder1/2 tsp
Black Pepper Powder1/2 tsp
Garam Masala Powder1 tsp
Oil2 tblsp
Saltas needed

Cut the Cauliflower and soak it in a warm water with little salt for 15 minutes.

Method :

  1. Make a paste of above mentioned ingredients.

      2.  In a pan, add 2 tblsp of oil.
      3.  Add the grinded paste, salt.
      4.  Once it boils and starts to leave oil, add cauliflower into it.

      5.  Fry until paste leaves oil.
      6.  Add 1 glass water and leave for 10 mints on low flame by closing the lid.
      7.  Add all the powder mentioned above.
      8.  Switch off the gas and decorate with coriander leaves if needed.

Points To Remember :

  • Can add little cashewnuts while making paste to make the gravy thick.


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