Gobi Matar Masala | Gobi Matar Curry | Cauliflower Peas Curry

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Cauliflower is in season right now and one can see piles of cauliflowers on the road side hawkers selling these. It’s such a beautiful sight seeing those huge flowers, all white and green, piled on each other. It literally begs to be bought. Many a time I think I should carry my camera just to capture the scene but fail to do that. 

When I decided to make Bihari dishes, I checked if they have a gobi recipe listed. Though there were other recipes, none that suited me for making for lunch or for rotis. Then I came across this Aaloo Matar that I wanted to make and decided to replace the aloo with gobi, so we ended with Gobi matar.

Gobi Matar
Adapted from here 

Ingredients Needed:

Gobi / Cauliflower, florets – 2 cups
Fresh Peas – 1 cup
Onions, finely chopped  – 2 medium
Tomato, finely chopped – 2 medium
Ginger Garlic Paste – 3/4 tsp
Cooking Oil – 2 tsp
Coriander leaves for garnish
Turmeric powder a pinch
Garam Masala Powder – 1/2 tsp
Red chilli powder  – 1 tsp
Cumin powder – 1 tsp
Bay leaf – 1
Salt to Taste
Ghee – 1 tsp

 How to make Gobi Matar

Wash and soak cauliflower in hot water for 10 mins.
Heat oil in a non stick pan.
Add bay leaf and onion. Fry till onion turns colour.
Next add tomatoes, ginger-garlic paste, drained cauliflower and peas. Saute well.
Add turmeric, salt, garam masala, chilli powder and jeera powder. mix well everything well and continue cooking.
Then add 1 cup of water and cover with lid and simmer till it gets cooked. Takes about 15 mins
Finally top with ghee and coriander leaves before serving.


If you are running short of time, you can pressure cook the dish.
Potatoes can be added along or just with matar.

Update: Sending this to Priya’s Cooking with Seeds Event, featuring Peas

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 11

Gobi Matar Masala | Gobi Matar Curry | Cauliflower Peas Curry

Course Main Dish – Gravies
Cuisine Bihar
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Looks yummy 🙂 How do you get the gravy part? Do I have to add onion paste/tomato puree or anything else to make the gravy thick?


  2. Meera These days I tend to add almost grated onions so that it gives the gravy. Else if you want it little rich you can add cashew paste or even curds.

    Thank you everybody

  3. You say "Ginger Garlic Paste – 3/4" by this 3/4 teaspoons or tablespoons. I'm writing from Scotland so to me knowledge I hadn't seen Ginger Garlic Paste for sale here so how would I make it. Great recipe but I just need this clarified.

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