Try this flavorful Indian gobi matar recipe with cauliflower and green peas. I use a mix of spices to create my own masala for this vegetarian recipe, but you can substitute a store-bought pre-made curry spice mix. This spicy vegan cauliflower curry makes a great side dish or entrée.
What You Need To Make Gobi Matar
1 CAULIFLOWER (cut into florets)
1 15oz can DICED TOMATOES (or 2 med tomatoes)
1 8oz can GREEN PEAS
1 large ONION (chopped)
1 HOT PEPPER (finely chopped)
1 Tbsp GINGER (finely chopped)
5-7 GARLIC cloves (finely chopped)
1 Tbsp CHILI POWDER (sub cumin powder for less heat)
1 Tbsp CUMIN SEEDS
1 Tbsp TURMERIC POWDER
1 Tbsp CORIANDER POWDER
2 tsp GARAM MASALA (optional)
3 Tbsp OIL for cooking
¼ cup WATER
SALT (to taste)
Check out current prices for Indian Cooking Spices on Amazon.
How To Make Cauliflower Curry
- In a skillet or pot, heat oil on medium high heat.
- Add cumin seeds. Seeds will brown and crack quickly, so almost immediately add onion.
- Add onion and stir.
- Cook 1 minute and then add ginger, garlic, and hot pepper.
- Continue cooking until onions are soft.
- Add turmeric, chili, and coriander powder and mix well.
- Stir in tomatoes and continue cooking 4-5 minutes.
- Add salt to taste.
- Add tomatoes. If using fresh tomato, as tomatoes cook down I like to crush them with a spoon.
- Stir in cauliflower florets.
- Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes.
- When the cauliflower is almost cooked to your liking, add garam masala and green peas.
- Mix and continue cooking until peas are heated through.
And that’s it, your cauliflower and peas are transformed into a delicious vegetable curry.
Check out a variation on this Indian gobi matar recipe and watch me cook a complete Indian dinner.
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