Gobi Matar Masala Recipe or Cauliflower Peas Masala is an easy-to-make side dish using the seasonal best produce and is No Onion No Garlic. Serve this for any roti or Rajasthani Tikar for a filling meal.
During our Thali Mega Marathon, I had opted to feature different traditional Flatbreads from the different Indian States. Rajasthani Tikkar aur Sabzi Thali showcased the Tikkar roti. The side dishes were this Gobi Matar Masala, Rajasthani Pakoda Kadhi. For sweet, it is the famous Churma Ladoo.
We make a typical Cauliflower Masala Curry to serve with Tomato Pulao or this simple Cauliflower Curry for rotis. During the winter season, we make the best of the fresh vegetable to make dishes like this Vegetable Nilgiri Korma or Mixed Vegetable Kurma.
Today's recipe is without onions and garlic. So it is an apt side dish to make during fasting. It also uses a masala paste that makes this gravy very creamy. I have adapted this recipe from Nisha Madhulika collection.
Other Easy Side Dishes commended:
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Step By Step Pictures for making Gobi Matar Masala
We use seasonal fresh produce like Cauliflower and Peas in this recipe
This gravy is without onions and garlic so it is an apt Vrat recipe.
For the ground paste, we use ginger, tomato, green chilies, and cashews that makes it a very cream gravy.
An Easy Vegan Gravy
We use cashews to give creaminess to the gravy and don't use ghee or butter. Hence it is an apt side dish for vegans as well.
This creamy side dish takes about 20 minutes to get done. So you can always opt for this for your busy weekday dinners as well.
Gobi Matar Masala Recipe | Cauliflower Peas Masala ~ No Onion No Garlic
For the paste:
- 10 - 12 Cashews
- 3 medium Tomatoes
- 2 Green Chilies
For the Gravy
- 2 tablespoon Cooking Oil
- 1 inch Ginger grated
- 1/2 teaspoon Cumin Seeds
- 1/8 teaspoon Asafoetida / Hing
- A Pinch Turmeric Powder
- Salt to taste
- 1.5 cups Cauliflower florets
- 1 cup Fresh Peas
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Red Chilli Powder
- Handful Coriander Leaves along with the stack
- 1 teaspoon Kasuri Methi / Dry Fenugreek Leaves
Prepping the vegetables
- Soak cashews in water for 10 minutes.
- Clean and wash the florets. Soak in hot water along with turmeric and salt for 5 minutes. Drain and keep it aside.
- Blanch the cauliflower florets and fresh peas in the microwave for 5 to 7 minutes and keep them aside.
Making the Paste
- Take the soaked cashews, tomatoes, green chilies and grind to a smooth paste using water.
Making the Gravy
- Heat a nonstick kadai with oil, add cumin seeds, hing, grated ginger and saute well.
- Now add the ground masala and combine well.
- Let it cook on high flame for 5 minutes,
- Add salt and turmeric powder, continue cooking on high flame.
- Next add red chili powder, coriander powders, and coriander leaves.
- Mix everything really well, simmer, and cook for 10 minutes, by which time the oil starts to separate
- Now add the drained, cooked vegetables. Bring to a boil, add more water if required depending on the consistency.
- Sprinkle the garam masala and methi leaves and simmer for 2 minutes with a lid.
- Serve with chapatti, parantha, naan, or rice.