What a healthy and extremely tasty vegetable curry! This dry, pan-fried gobi matar (cauliflower and pea curry) is a super quick meal option. Perfect for all the family to enjoy, it’s packed full of nutrients and ready in under 30 minutes. This meal certainly won’t leave you feeling bloated or guilty.
As I found, the key to making this curry a success involves a couple of key factors. First, patience, let the ingredients saute on a low-medium heat, don’t rush it. Second, having experimented with both, I would recommend cooking this curry in a non-stick pan over stainless steel. Also, ensure to use enough oil so the curry doesn’t stick or become overly dry.
If this gobi matar sounds like something you’d like to try, give it a go and leave us a review below; we’d love to hear from you. We have more home-made vegetarian recipes on our blog for you to sample, why not take a look here and see if there’s something you fancy?
Gobi Matar
Equipment
- Non-stick saucepan
Ingredients
- 1 Cauliflower (medium, chopped into edible size florets)
- 250 g Petit peas
- 2 Cloves
- 5 Curry leaves
- 1 tsp Cumin seeds
- 2 cloves Garlic (grated)
- 7 g Ginger (grated)
- 1 Green chilli (halved)
- ½ tsp Turmeric powder
- 1 tsp Salt
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- ¼ tsp Red chilli powder
- 6 tbsp Tomatoes (blended)
Instructions
- In 2 tbsp vegetable oil, temper the cloves, cumin seeds and curry leaves for 1-2 minutes until they start to sizzle.
- Add the cauliflower and peas to the whole spices.
- Mix in the garlic, ginger, green chilli, salt, turmeric powder, red chilli powder, cumin powder and coriander powder. Stir and let it cook for 5 minutes.
- Blend tomatoes (tinned of fresh) and spoon into the saucepan. Let the curry cook on a low-medium heat for 10 minutes or until the cauliflower and peas are cooked.
- Garnish with coriander and serve.
Great recipe when I fancy a vegetarian curry.Tasty and simple recipe to make.