Gobi Matar | Gobhi Matar ki Sabji

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Gobi matar recipe with step by step photos. This is simply a dry, lightly spiced and vegan dish of Cauliflower With Peas, the green ones. And because these 2 are the main veggies in this preparation, it is also best made with the fresh produce of cauliflower and green peas that the winters bring along in India. The recipe may look and read simple. But is delicious, comforting and fulfilling at all levels.

gobi matar garnished with mint leaves and served in a dotted ceramic bowl with text layover.

Gobi or cauliflower is a much loved veggie in our Punjabi household. So its not surprising that we make a Cauliflower dish at least once a week. Usually I just make Aloo gobi or Cauliflower fry or Aloo gobi matar.

Aloo or potatoes have to be added in a dish where there are cauliflower and peas. Somehow I restrain myself from adding potatoes when I prepare this gobi matar. Another similar recipe you can check is this Bandh gobhi matar made with (cabbage and peas).

The base of this Gobhi Matar ki sabji is a subtly spiced onion-tomato masala. The heat quotient of the dish is from the green chilies, ginger, red chili powder and garam masala powder. You can increase the quantities of these spice powders and the green chilies to make the dish spicier.

This is again a family recipe. Its different in the sense that whole spices aka garam masala are sauteed. Generally whole spices are not added to vegetable dishes. They are added in powdered form as garam masala powder or sabzi masala.

Its this sauteing of the whole spices with onions and tomatoes that gives this dish its distinct taste and flavor. The sabzi is lightly spiced and have a mild heat coming from the green chilies.

Here I have cooked the peas first. Since we do not get tender peas here and they take a lot of time to cook. I have used fresh peas which I shell and then freeze them. If you have green peas that cook faster, then just add them to the dish directly and no need to pre-cook them.

gobi matar recipe

This dry version of gobi matar goes very well with chapatis, phulkas and even bread. It also goes well as a side veggie dish with dal-rice. This gobhi matar also goes well for tiffin box lunch with chapatis.

Step-by-Step Guide

How to make Gobi Matar

1. This first 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.

Chop or break the cauliflower/gobi into small florets. Rinse them in fresh water and then blanch in hot salted water for 15 to 20 minutes. Drain all the water and keep the blanched cauliflower aside.

gobi florets for gobi matar recipe

2. Cook the green peas in water till they are almost cooked. Then drain and keep aside.

matar for gobi matar recipe

3. Heat oil in a kadai or frying pan. Then crackle the whole spices mentioned below:

  • 1 inch cinnamon
  • 2 to 3 cloves
  • ½ teaspoon caraway seeds (shah jeera)
  • ½ of a star anise (chakra phool) – optional
  • 4 to 5 black pepper
  • 1 small to medium tej patta (indian bay leaf)
spices for gobi matar recipe

4. Then add 2 medium-sized finely chopped onions (about 1 cup finely chopped onions) and 2 to 3 finely chopped green chilies (or ½ to ¾ teaspoon finely chopped green chilies).

Also add 1 inch finely chopped ginger (about 1 to 1.25 teaspoon finely chopped ginger) and 1 to 1.25 teaspoon finely chopped or minced garlic.

Stirring often saute till the onions become light brown.

onions for making gobi matar recipe

5. Then add 3 small sized finely chopped tomatoes (about ¾ cup finely chopped tomatoes). Mix.

onions for making gobi matar recipe

6. Then add the following spices:

  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder (optional)
  • 1 teaspoon coriander powder.

Stir and saute till the tomatoes soften and you see the oil releasing from the sides.

spices for making gobi matar masala recipe

7. Add the blanched gobhi (cauliflower florets).

add gobi for for gobi matar recipe

8. Stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.

stir - gobi matar masala recipe

9. Cover with a rimmed lid or plate in which water is added. Cooking with this technique does not burn the cauliflower. 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.

Do check the veggie after some minutes and stir. If the water dries up in the lid/plate, then add more water.

cooking gobi matar recipe

10. When the cauliflower is almost cooked, add ¾ to 1 cup of green peas and ¼ teaspoon garam masala powder.

add matar or peas for gobi matar recipe

11. Stir and cover with the rimmed lid with water in it. Cook for a further 7 to 10 minutes on a low heat, 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 dry up.

gobi matar, for gobi matar recipe

12. Garnish with chopped mint leaves or coriander leaves. Serve gobhi matar ki sabji hot or warm with chapatis or rotis or jeera paratha or plain paratha.

You can also pack it in tiffin box or serve as a side dish with dal-rice or rasam-rice or with any Indian meal. You can also use it as a stuffing for making the sandwiches. Sometimes we have it with bread slices.

For more delicious matar recipes, you can check this collection of 26 Matar recipes.

gobi matar dry recipe, gobi matar recipe


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gobi matar recipe

Gobi Matar | Gobhi Matar ki Sabji

This Gobhi Matar ki sabji is a dry and lightly spiced recipe of cauliflower with green peas made in an onion tomato base.
4.93 from 13 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Cuisine North Indian
Course Side Dish
Diet Vegan, Vegetarian
Difficulty Level Easy
Servings 4
Units

Ingredients

  • 450 to 500 grams cauliflower or 1 medium cauliflower
  • ¾ to 1 cup peas – fresh or frozen (check notes on when to add tender or frozen peas)
  • 120 grams onion or 2 medium sized onions – about 1 cup finely chopped onions
  • 1 large tomato or 3 small sized tomatoes – about ¾ cup finely chopped tomatoes
  • 2 to 3 green chillies or ½ to ¾ teaspoon finely chopped green chilies – reduce the amount of green chilies if making for kids
  • 1 inch ginger – about 1 to 1.25 teaspoon finely chopped or minced/grated ginger
  • 6 to 7 medium sized garlic or 4 to 5 large garlic – about 1 to 1.25 teaspoon finely chopped or minced garlic
  • ½ teaspoon caraway seeds (shah jeera)
  • 1 inch cinnamon
  • 2 green cardamoms
  • ½ of a star anise (chakra phool) – optional
  • 4 to 5 black pepper
  • 1 small to medium tej patta (indian bay leaf)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon kashmiri red chili powder (optional)
  • 1 teaspoon Coriander Powder
  • ¼ teaspoon Garam Masala
  • 2 to 3 cloves
  • 2 to 3 tablespoon oil
  • salt as required
  • some chopped mint leaves or coriander leaves for garnish

Instructions
 

preparation

  • Chop or break the cauliflower/gobi into small florets.
  • 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.
  • Rinse them and then blanch in hot salted water for 15 to 20 mins. Drain and keep aside.
  • First cook the peas in water till they are almost cooked. Then drain and keep aside.

making gobi matar

  • 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).
  • Add the finely chopped onions, green chilies, ginger and garlic. Stirring often saute the onions till they become light brown.
  • Then add the finely chopped tomatoes.
  • 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.
  • Add the blanched gobi/cauliflower florets.
  • Stir well so that the onion tomato and spices mix uniformly with the cauliflower florets.
  • Cover with a rimmed lid in which water is added. Cooking with this technique does not burn the cauliflower.
  • 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.
  • Do check the veggie after a some minutes and stir. If the water dries up in the lid, then add more water.
  • When the gobhi is almost cooked, add the peas/matar and garam masala powder.
  • 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.
  • 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.
  • 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.

Notes

  • If adding tender or frozen peas which cook faster, then add them when you add the cauliflower florets.
  • The amount of spices can be altered as per your taste preferences.

Nutrition Info (Approximate Values)

Nutrition Facts
Gobi Matar | Gobhi Matar ki Sabji
Amount Per Serving
Calories 145 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 407mg18%
Potassium 558mg16%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 7g8%
Protein 5g10%
Vitamin A 561IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 75mg91%
Vitamin E 3mg20%
Vitamin K 28µg27%
Calcium 57mg6%
Vitamin B9 (Folate) 94µg24%
Iron 1mg6%
Magnesium 38mg10%
Phosphorus 102mg10%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Gobi Matar post from the blog archives first published in August 2014 has been updated and republished on December 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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22 Comments

  1. Hi dasana..ur recipez r 2 good..i love it..can i prerpare diz recipe without garlic..using the same method..

  2. Thank u soo much .aap ki recipes dekhar khana banana mere liye bhaut esy hogya .bhaut hi delicious .thanks5 stars

  3. Dassana,
    All of your recipes that I’ve tried are very good, and so well presented. You make it easy to follow. I have learned a lot from you and visit your site often, giving you lots of clicks!
    I never make “comments” on line…but your website is head and shoulders above most of what is out there.
    Thank you for being excellent.
    Peace,
    Crislyn5 stars

    1. welcome crislyn. glad to know this. thanks for sharing positive feedback. peace and love.

    2. Hello Dassana,
      Thank you for excellent recipes!

      I’m curious on how water placed in the rimmed plate can create steam in the pot.

      Thanks again,
      Harshad5 stars

      1. Welcome Harshad. This particular technique is used in many households. The water which is on the lid helps in condensation of the steam escaping from the vegetables and this collects on the inside of the lid and then falls back into the pan. Thus creating a cycle and cooking the vegetable in its own moisture or water content. I hope this helps.

  4. Also, how many minutes does it usually take for the Gobi to be cooked in medium flame? Thanks Dassana! 🙂

    1. welcome teresa. the time depend upon the quality of the gobi. some times it cooks faster and some times it takes time. it varies depending upon the quality of the gobi.

  5. How many cloves do we need? It is missing in the ingredient list. Thanks Dassana! 🙂 Enjoy your recipe as always.

  6. Your recipes are simple but high in taste and flavour.And above gobi matar recipe, I did yesterday for dinner with using traditional Konkani grinded Masala .

    1. thanks reema. glad you like the recipes. this gobi matar does not need any masala. just a bit you can add to increase the spice levels if you prefer.