Gujarati food wows me. Every single menu item on a Gujarati restaurant menu is exceptionally amazing. Gobi Mattar is one of the most famous curries of all time. It is most likely to be vegan in any Indian restaurant you go to. From Hindi (which I don’t understand at all) to English, Gobi translates to Cauliflower and Mattar/Matar to Green Peas. Hardly takes 20 minutes to make this wonderful healthy curry.
When I first made it after a long day at work, this curry was such a bliss. Sanju reckons this is the easiest curry of all time. If you are not a big onion fan, this is the curry for you cos there are no onions/garlic in the curry (A Jain Version)
You need:
- Cauliflower florets: 2 cups together
- Garden peas: 1/2 cup
- Cumin seeds-1 tsp
- Ginger, Green chili paste (1 green chilies, 1 inch piece of ginger)-makes around 1 Tbsp tightly packed
- Turmeric powder-1 tsp
- Chili powder-1 tsp
- Coriander powder-2 tsp
- Tomato puree (from 2 large tomatoes-1 cup)
- Dry fenugreek leaves-1 tsp
- Garam Masala-1 tsp
- Coriander leaves finely chopped-1 Tbsp
- 1/2 cup+1/2 cup water
- Salt-to taste
- Raw Sugar-1/2 tsp
Method:
- Either in a Mortar/Pestle or a high speed blender, make a paste of Ginger and Green Chilies.
- In a pan, add oil, once it is hot, add cumin seeds, fry until they brown and give out their aroma, simmer the heat and add the ginger and chili paste in. [Make sure the heat is low else chilies in the paste will burn and the effect it has on your nose is very uncomfortable]
- Add the spice powders-Turmeric, Red Chili and Coriander powder, Salt and Sugar-mix them up. They will start to absorb the oil-Add 1/2 cup of water and let the spices cook for a minute or two.
- Add the Cauliflower florets, Garden peas and toss them until the spices are coated well.
- Blend the tomatoes into a fine puree and add the tomato juice onto the cauliflower mixture.
- Cover and cook until the cauliflower is cooked well.
- Add Garam masala and fenugreek leaves (rub them and then, add them in)
- Mix them well and let it sit on the heat for a minute
- Take it off heat and garnish with coriander leaves
Serve with Gluten-Free Aloo Paratha / Peas Pulav
Authentic Gujarati Gobi Matar
Prep time
Cook time
Total time
Cauliflower and Garden peas cooked in a vegan, gluten-free tomato sauce.
Author: Charanya
Recipe type: Vegan, Gluten-free, Vegetarian, Nut-free,Soy-free,Free from Onion & Garlic
Cuisine: Indian-Gujarati
Serves: 1 large bowl
Ingredients
- Cauliflower florets: 2 cups together
- Garden peas: ½ cup
- Cumin seeds-1 tsp
- Ginger, Green chili paste (1 green chilies, 1 inch piece of ginger)-makes around 1 Tbsp tightly packed
- Turmeric powder-1 tsp
- Chili powder-1 tsp
- Coriander powder-2 tsp
- Tomato puree (from 2 large tomatoes-1 cup)
- Dry fenugreek leaves-1 tsp
- Garam Masala-1 tsp
- Coriander leaves finely chopped-1 Tbsp
- ½ cup+1/2 cup water
- Salt-to taste
- Raw Sugar-1/2 tsp
Instructions
- Either in a Mortar/Pestle or a high speed blender, make a paste of Ginger and Green Chilies.
- In a pan, add oil, once it is hot, add cumin seeds, fry until they brown and give out their aroma, simmer the heat and add the ginger and chili paste in. [Make sure the heat is low else chilies in the paste will burn and the effect it has on your nose is very uncomfortable]
- Add the spice powders-Turmeric, Red Chili and Coriander powder, Salt and Sugar-mix them up. They will start to absorb the oil-Add ½ cup of water and let the spices cook for a minute or two.
- Add the Cauliflower florets, Garden peas and toss them until the spices are coated well.
- Blend the tomatoes into a fine puree and add the tomato juice onto the cauliflower mixture.
- Cover and cook until the cauliflower is cooked well.
- Add Garam masala and fenugreek leaves (rub them and then, add them in)
- Mix them well and let it sit on the heat for a minute
- Take it off heat and garnish with coriander leaves
One of my favorites 🙂
Awww 🙂 Do you make it the same way?