Authentic Gujarati Gobi Matar
Prep time
Cook time
Total time
Cauliflower and Garden peas cooked in a vegan, gluten-free tomato sauce.
Recipe type: Vegan, Gluten-free, Vegetarian, Nut-free,Soy-free,Free from Onion & Garlic
Cuisine: Indian-Gujarati
Serves: 1 large bowl
  • 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
  1. Either in a Mortar/Pestle or a high speed blender, make a paste of Ginger and Green Chilies.
  2. 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]
  3. 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.
  4. Add the Cauliflower florets, Garden peas and toss them until the spices are coated well.
  5. Blend the tomatoes into a fine puree and add the tomato juice onto the cauliflower mixture.
  6. Cover and cook until the cauliflower is cooked well.
  7. Add Garam masala and fenugreek leaves (rub them and then, add them in)
  8. Mix them well and let it sit on the heat for a minute
  9. Take it off heat and garnish with coriander leaves
Recipe by Yes, I am Vegan at