Easy Cauliflower Peas Sabzi (Gobi Matar)
A quick, dry North Indian sabzi made with spiced cauliflower florets and sweet green peas. Vegan, gluten-free, and ready in 25 minutes.
Equipment
- Wide pan or kadai with lid
Ingredients
For the sabzi
- 1 medium head cauliflower ~500 g; cut into medium florets
- ¾ cup green peas fresh or frozen
- 1 medium tomato finely chopped
- 1 medium onion finely chopped
- 3–4 garlic cloves minced
- 1 tsp ginger grated
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp red chilli powder
- Salt to taste
- 2 tbsp neutral oil sunflower or groundnut
Garnish
- Fresh coriander leaves
- Squeeze of lemon juice
Instructions
Prep
- Cut cauliflower into medium florets and wash well. Drain and set aside.
Cook the masala
- Heat oil in a kadai over medium-high heat. Add mustard seeds and wait for them to pop.
- Add cumin seeds and dried red chillies. Sizzle for 20–30 seconds.
- Add onion and cook until light golden, about 4 minutes.
- Add garlic and ginger. Cook for 1 minute.
- Add tomato and all dry spices — turmeric, coriander powder, cumin powder, red chilli powder, and salt. Cook for 3–4 minutes until tomato breaks down and oil separates.
Cook the sabzi
- Add cauliflower florets and toss to coat in masala.
- Add 2–3 tbsp water. Cover with lid and steam-cook on medium heat for 8–10 minutes.
- Check with a spoon — florets should be just tender but still hold their shape.
- Add peas, remove lid, and cook uncovered for 3–4 more minutes until excess moisture evaporates.
- Finish with a squeeze of lemon juice and garnish with coriander leaves. Serve hot.
Notes
No-onion / no-garlic: skip onion, garlic, and dried chillies; add a pinch of asafoetida (hing) after mustard seeds pop. Completely Jain-friendly.
Aloo Gobi Matar: add one diced medium potato with the cauliflower — give it a 2-minute head start before adding the florets.
Don't skip cooking the masala down fully — it's the key to depth of flavour.
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan, not the microwave.
For a milder version, reduce red chilli powder to ¼ tsp and omit the dried red chillies.
Tried this recipe?Let us know how it was!