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Gobi Matar Masala
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5 from 1 vote

Gobi Matar Masala Recipe | Cauliflower Peas Masala ~ No Onion No Garlic

Gobi Matar Masala Recipe or Cauliflower Peas Masala is an easy-to-make No Onion No Garlic recipe that uses the seasonal best produce to make a delicious side dish. Serve this for any roti or Rajasthani Tikar for a filling meal.
Course Main Dish – Gravies
Cuisine Rajasthan
Keyword Easy Gravy Dish, Easy Side Dish
By Cook Method Stovetop
Occasion Winter Recipes
By Diet Vegan
Dish Type Gravy Side Dishes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Srivalli

Ingredients

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

Instructions

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.
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