Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium cauliflower head washed and cut into small florets (about 400–450 g)
  • 1 cup green peas fresh or frozen
  • 1 large onion finely chopped
  • 2 tomatoes medium, finely chopped
  • 1 tsp cumin seeds
  • 1 inch ginger peeled and finely chopped
  • 3 cloves garlic finely chopped or minced
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (optional) adjust for mild heat
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 2 tbsp vegetable oil or use coconut / olive oil
  • 1 cup water or as needed to make curry
  • salt to taste
  • fresh coriander leaves for garnish, chopped

Equipment

  • kadai or deep pan with lid

Method
 

  1. Wash the cauliflower florets and peas. Chop onion, tomatoes, garlic and ginger finely.
  2. Heat oil in a kadai or deep pan on medium flame. Add cumin seeds and let them sizzle for a few seconds.
  3. Add chopped onion to the pan. Sauté until onion becomes light golden brown.
  4. Add garlic and ginger. Stir for about 30 seconds until raw smell goes away.
  5. 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.
  6. Add cauliflower florets and green peas. Mix well so vegetables are coated with the masala.
  7. 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.
  8. Once vegetables are cooked, sprinkle garam masala. If you find extra water in curry, cook uncovered for 2–3 minutes to thicken the gravy.
  9. 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.