Gobhi Matar

Gobi Matar
Long weekend was fun. I am back to the humdrum of life, cooking and stuff. After days of eating out, we were craving for some home cooked roti sabzi. Here is a simple Gobi Matar with aromatic Kasuri Methi. 

Cauliflower Florets - about 3 cups
Green Peas (frozen) - 1 cup
Onion - 1 medium
Garlic - 3 cloves
Kasuri Methi (Dry Fenugreek Leaves) - 1 tbsp
Cumin/Jeera Seeds - 1/2 tsp
Kitchen King Masala - 1/2 tsp
Red Chili Powder - about 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Aamchur/Dry Mango Powder - 1/4 tsp
Oil - 2 tbsp

How to cook Gobi Matar ki Sabzi:
  • Heat 5 -6 cups of water in a big pot. Bring it to a boil and turn off the heat. Add cauliflower florets and little salt to the hot water. After 5 minutes, drain the water. This will soften the florets.
Gobi Matar
  • Finely chop onions and garlic. I used half of a big yellow onion. 
  • Heat oil in a kadhai or pan. Add cumin seeds. After few seconds, add onions and garlic. Saute until onions soften.
Gobhi Matar
  • Now add peas, cauliflower florets and all the seasonings - turmeric, chili powder, kitchen king masala, aamchur, salt and crushed kasuri methi. Saute for a minute or two. Cook it covered at low heat until cauliflower is cooked. Keep stirring occasionally to avoid burning. Taste for seasonings and add more salt or chili powder if required.
  • Instead of kitchen king masala, you can use any other seasoning like Garam Masala, Chole Masala, Pav Bhaji Masala and so on.
  • Enjoy Gobi Matar with rice or roti. Serve with lemon wedges.