Gobi Matar Curry Recipe

Gobi Matar Curry is not only a nutritious and flavorful dish but also a versatile one. The combination of tender cauliflower and sweet peas creates a delightful contrast in texture and taste, while the aromatic spices add depth to the dish. The simplicity of this recipe allows for customization based on personal preferences, such as adjusting the level of spiciness or experimenting with different garnishes like fresh coriander, lemon juice, or even a sprinkle of garam masala for an extra kick.

Simple and delicious recipe for Gobi Matar Curry:

Ingredients:

• 1 medium cauliflower (gobi), cut into small florets
• 1 cup green peas (matar), fresh or frozen
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2-3 green chilies, chopped (optional)
• 1 tablespoon ginger-garlic paste
• 2-3 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• 1 cup water (adjust as needed)

Instructions:

1. Prep the Cauliflower: Wash and cut the cauliflower into small florets. You can blanch the florets in hot water for 2-3 minutes to remove any dirt and ensure they are clean.
2. Sauté the Cauliflower: Heat 1-2 tablespoons of oil in a pan and add the cauliflower florets. Sauté them on medium heat until they start to turn golden brown. Remove and set aside.
3. Prepare the Masala:
   • In the same pan, add another tablespoon of oil if needed. Add cumin seeds and let them splutter.
   • Add the finely chopped onions and sauté until golden brown.
   • Add the ginger-garlic paste and green chilies (if using). Cook for 2-3 minutes until the raw smell disappears.
4. Cook the Tomatoes: Add the chopped tomatoes and cook until they become soft and oil starts to separate from the masala.
5. Add Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices blend with the tomato-onion mixture.
6. Combine Cauliflower and Peas:
   • Add the sautéed cauliflower florets and green peas to the pan. Mix well so that the masala coats the vegetables evenly.
   • Add water and stir to combine. Cover the pan and let it simmer on low-medium heat for 10-15 minutes, or until the cauliflower is tender and the flavors have melded together.
7. Finish the Curry: Once the cauliflower is cooked, sprinkle garam masala over the curry and mix well. Adjust the consistency of the gravy by adding more water if needed.
8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.