Gobi Matar | Gobhi Matar ki Sabji

Name: Gobi Matar | Gobhi Matar ki Sabji
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 450–500 or 1 medium-sized cauliflower; ¾–1 cup peas (– fresh or frozen (check notes on when to add tender or frozen peas)); 1 cup/120 grams or 2 medium-sized onion (– finely chopped); ¾ cup or 1 large tomato (– finely chopped); 1–1¼ tsp or 1 inch ginger (– finely chopped or minced/grated); ½ tsp caraway seeds ((shahi jeera)); 1 inch cinnamon; 2 green cardamoms; ½ of a star anise ((chakra phool) - optional); 4–5 black pepper; 1 small to medium tej patta ((Indian bay leaf)); ¼ tsp turmeric powder; ¼ tsp kashmiri chilli powder ((optional)); 1 tsp coriander powder; ¼ tsp garam masala; 2–3 tbsp oil; salt (as required); 1–2 tbsp mint leaves (or coriander leaves, chopped for garnish); ½ to ¾ teaspoon or 2 to 3 green chillies (– finely chopped, reduce the amount if making for kids); 1 to 1¼ teaspoon or 6 to 7 medium-sized garlic (– finely chopped or minced); 2 to 3 cloves

By Dassana Amit · VegrecipesofindiaPublic

Your rating · the average is public, yours is not

Gobi Matar (also called Gobhi Matar ki Sabji) is a homestyle North Indian sabzi made with cauliflower and green peas cooked in a lightly spiced onion-tomato masala with ginger, garlic and aromatic spices. It is flavorful, comforting and pairs well with roti, paratha or a simple dal-rice meal.

Prep: 30 min
Cook: 45 min
Total: 75 min
Servings: 4

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Gobi Matar | Gobhi Matar ki Sabji · by Dassana Amit. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

450–500or 1 medium-sized cauliflower
0.75–1 cuppeas (– fresh or frozen (check notes on when to add tender or frozen peas))
1cup/120 grams or 2 medium-sized onion (– finely chopped)
0.75 cupor 1 large tomato (– finely chopped)
1–1.25 tspor 1 inch ginger (– finely chopped or minced/grated)
0.5 tspcaraway seeds ((shahi jeera))
1inch cinnamon
2green cardamoms
½of a star anise ((chakra phool) - optional)
4–5black pepper
1small to medium tej patta ((Indian bay leaf))
0.25 tspturmeric powder
0.25 tspkashmiri chilli powder ((optional))
1 tspcoriander powder
0.25 tspgaram masala
2–3 tbspoil
—salt (as required)
1–2 tbspmint leaves (or coriander leaves, chopped for garnish)
—½ to ¾ teaspoon or 2 to 3 green chillies (– finely chopped, reduce the amount if making for kids)
—1 to 1¼ teaspoon or 6 to 7 medium-sized garlic (– finely chopped or minced)
—2 to 3 cloves

Steps

1
Chop or break the cauliflower/gobi into small florets.
2
This 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.
3
Rinse them and then blanch in hot salted water for 15 to 20 mins. Drain and keep aside.
4
First cook the peas in water till they are almost cooked. Then drain and keep aside.
5
Heat oil in a kadai or a frying pan and crackle the whole spices viz - cinnamon, cloves, caraway seeds, star anise, black pepper and indian bay leaf (tejpatta).
6
Add the finely chopped onions, green chilies, ginger and garlic. Stirring often saute the onions till they become light brown.
7
Then add the finely chopped tomatoes.
8
Then add turmeric powder, red chili powder and coriander powder. Stir and saute till the tomatoes soften and you see the oil releasing from the sides.
9
Add the blanched gobi/cauliflower florets.
10
Stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.
11
Cover with a rimmed lid in which water is added. Cooking with this technique does not burn the cauliflower.
12
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.
13
Do check the veggie after a some minutes and stir. If the water dries up in the lid, then add more water.
14
When the gobhi is almost cooked, add the peas/matar and garam masala powder.
15
Stir and cover with the rimmed lid with water in it. Cook for a further 7 to 10 minutes on a low flame, till the cauliflower and peas have become tender and cooked well. Once done, if there is any moisture in the pan, then cook without the lid and let the moisture evaporate.
16
Garnish with chopped mint leaves or coriander leaves. Serve gobi matar hot or warm with chapatis or phulkas or plain paratha or jeera paratha or bread.
17
This gobhi matar ki sabji can also be packed in tiffin box or serve as a side dish with dal rice or rasam rice or with any Indian meal.

Comments · 0

No comments yet.

Per portion

Calories: ~63 kcal
Protein: ~1107.3 g
Fat: ~167.4 g
Carbs: ~3187.5 g
Fiber: ~1316.7 g
Sodium: ~13502.1 mg

8 ingredients still need USDA food links. peas (– fresh or frozen (check notes on when to add tender or frozen peas)), caraway seeds ((shahi jeera)), inch cinnamon, black pepper, turmeric powder, kashmiri chilli powder ((optional)), salt (as required), 1 to 1¼ teaspoon or 6 to 7 medium-sized garlic (– finely chopped or minced) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.

Partial · 13/21 ingredients linked