Gobi Matar Recipe is a popular Indian stir fry cauliflower peas in turmeric and Indian spices. Served with fresh lemon juice and chopped cilantro on top. It can be eaten with Indian roti/flatbread/paratha/rice/quinoa or as is. This is a vegan, glutenfree recipe.
Gobi Matar or Gobhi Matar is a staple Indian dish that gets made almost every week at our place and I especially love eating it with paratha.
If you are from Northern India or traveled to North India or eaten Northern Indian cuisine, then you’d be very familiar with this recipe as it’s a quintessential part of the cuisine.
As popular as this dish is, it’s extremely simple to make and the ingredients can be easily found in almost ALL kitchen.
Also, one very important thing about this dish is that it can be served as an entree or side and also known as Dhaba or Restaurant Style Gobi Matar.
Ingredients for Gobi Matar:
Cauliflower (Gobi) – cleaned and chopped into bite-size florets
Peas (Matar) – can be frozen or fresh.
Onion – can be red/white or yellow.
Indian Spices: Turmeric, Salt, Chili Powder, Coriander Powder
Fresh Cilantro – please don’t skip this ingredient, adds so much flavor.
How to Make Gobi Matar Recipe:
One of my favorite thing about this recipe apart from taste, ease is that you can use the entire cauliflower in it. You can use the floret, roots and even the tender leaves.
- Begin by heating oil and then sauteeing onion and ginger for 1/2 minute.
- Then add the mixed cauliflower-peas (see tip below for this step) and saute everything.
- Cover and cook for 3-4 minutes.
- After 4 minutes, remove the cover and stir fry the veggies for 2 minutes.
- Turn off the heat, sprinkle lemon juice, freshly chopped cilantro and serve immediately.
Once the recipe is ready, you can serve immediately or store in an air-tight box (once veggies are cool).
Always store once the veggies have cooled as this helps remove that extra watery droplet you get on top of covers when cooling a hot dish.
If you have ever wondered or worried that the spices/flavors are not even in your veggies, then this tip will be your secret weapon.
To make an even flavored dish, especially veggies, mix raw chopped veggies with spices in a large bowl.
Make sure the spices are evenly coated on the chopped veggies and keep this aside for 2 minutes.
This helps veggies coat n absorb some of the flavors right there n then (even before you have begun cooking).
Then proceed with the recipe further and I can literally bet, your veggies would come out tasting evenly flavored Everytime!
Perfect recipe if you are detoxing or deep into #veganuary
Tried Our Recipe – AWESOME!!!
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- 1 Large Cauliflower (Gobi) - cleaned and chopped into bite-size florets
- 1 Cup Peas (Matar) - can be frozen or fresh.
- 1 Large Onion - thinly chopped, can use red/white or yellow.
- 1 Tbsp Grated Ginger
- 3 Tbsp Vegetable Oil
- 1 Large Lemon
- 6-7 Fresh Cilantro Stalks - thinly chopped, please don't skip this ingredient, adds so much flavor.
- 1 Tbsp Turmeric
- 1 Tbsp Red Chili Powder
- 1.5 Tsp Salt
- 2 Tbsp Coriander Powder
- In a large bowl, add cauliflower florets, peas, and all the Indian spices. Toss, mix and keep aside.
- Heat 3 tbsp vegetable oil in a pan or wok.
- Add chopped onion, grated ginger and saute for 1/2 minute (medium flame).
- Add the mixed cauliflower-peas and stir everything together.
- Cover and cook this over a low-medium flame for 3-4 minutes (stirring every minute).
- After 4 minutes, remove the cover and stir the veggies.
- Let this cook for another 2 minutes and then turn off the heat.
- Add freshly squeezed lemon juice, chopped cilantro and mix using a fork (that prevents cauliflower from mushing).
- Transfer to a serving bowl and enjoy with fresh roti/paratha/rice or any side of choice.
Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 700mgCarbohydrates: 25gFiber: 11gSugar: 9gProtein: 8g