Cauliflower & Pea Curry (Gobi Matar Gravy)
A simple, healthy Indian cauliflower and green pea curry — mildly spiced, beginner-friendly, and perfect with roti or rice.
Ingredients
Equipment
Method
- Wash the cauliflower florets and peas. Chop onion, tomatoes, garlic and ginger finely.
- Heat oil in a kadai or deep pan on medium flame. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onion to the pan. Sauté until onion becomes light golden brown.
- Add garlic and ginger. Stir for about 30 seconds until raw smell goes away.
- Add chopped tomatoes, turmeric powder, red chilli powder (if using), coriander powder and salt. Cook on medium flame until tomatoes soften and oil begins to separate.
- Add cauliflower florets and green peas. Mix well so vegetables are coated with the masala.
- Pour in about 1 cup water (or enough to just cover the vegetables). Stir, then cover with a lid and let simmer on low-medium flame for about 10–12 minutes, until cauliflower and peas are tender.
- Once vegetables are cooked, sprinkle garam masala. If you find extra water in curry, cook uncovered for 2–3 minutes to thicken the gravy.
- Turn off heat. Garnish with chopped coriander leaves. Serve hot with roti, chapati or steamed rice.
Notes
You can adjust water amount depending on how thick or thin you like the curry. For richer flavour, replace water with low-fat milk or coconut milk. Use minimal oil for a lighter, healthier version.