Gobhi matar methi ki sabzi is a very tasty Indian style cauliflower recipe. This vegan and gluten-free dish is made with cauliflower, green peas, and fresh fenugreek leaves.
Today’s recipe –Gobhi matar methi has all my favorite vegetables in it, so obviously it becomes one of my favorite Indian veg recipes.
This easy cauliflower dish is cooked quite often in almost every Indian kitchen during winters. For me, the aroma of cauliflower getting cooked with Indian spices in a rich onion tomato gravy is associated with Indian winters-my favorite season.
Cauliflower is so popular in India and there are so many Indian cauliflower recipes that it’s hard to imagine that it came to India only around 150 years back.
It’s believed that cauliflower originated in Cyprus from where it traveled to the Middle East and Europe. It was then brought to India by the British. Now, India has become one of the major producers of Cauliflower in the world.
What is Gobhi matar methi ki sabzi?
It’s a vegan Indian recipe, made by cooking Gobhi (Cauliflower), Matar (green peas), and methi (Fenugreek leaves) with onion, tomatoes, and a few other ingredients.
Ingredients substitutes and alternatives suggestions:
- Though fresh fenugreek leaves taste the best in this recipe if you could not find fresh leaves, use half a tablespoon of dry fenugreek leaves (kasuri methi). You can also use spinach or any other greens of your choice.
- It can be made with broccoli also instead of cauliflower.
How to serve this easy Gobhi recipe?
It tastes best with crisp parathas (Pan-fried Indian bread) or roti. You can also serve it as a side dish with rice and dal.
If you like cauliflower, don’t miss to check my Aloo Gobhi ki sabzi recipe.
More easy Indian vegetable recipes:
Looking for more ideas to use Fenugreek leaves in your food? Don’t miss to check out my Aloo Methi recipe.
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How to make Indian style cauliflower?
Gobhi matar methi-Indian cauliflower recipe
Ingredients
- 4.5 cups cauliflower florets 1 medium-sized cauliflower
- 2 cups fresh fenugreek leaves roughly chopped
- 1 cup green peas fresh/ frozen
- 1 large onion finely hopped
- 2 medium-sized tomatoes finely chopped
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 tbsp coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala optional
- 1 tbsp mustard oil/ any other cooking oil of your choice
- Salt as per taste
- Chopped coriander leaves for garnishing
Instructions
- Heat oil in a pan and add cumin seeds to it. Saute for a few seconds till they become fragrant and then add the garlic paste. Saute the garlic for a few seconds before adding the onion. When the onion starts turning brown, add all the dry spices (except garam masala), salt, and stir for a few seconds.
- Next add the tomatoes. Cook for a few minutes, till tomatoes turn mushy.
- Add cauliflower and peas to the pot, mix and cover the pan. Cook for around 12-15 minutes till cauliflower is almost cooked. Don't overcook otherwise it will turn mushy. Keep on checking and stirring occasionally to make sure it's not sticking to the bottom of the pan.
- Now, add the fresh fenugreek leaves, grated ginger, and garam masala. Mix everything and allow to cook for another 5-7 minutes without covering the pan.
- Garnish with chopped coriander leaves and serve hot with any Indian bread or rice.
Notes
- You can use use spinach instead of fenugreek leaves in the recipe.
- Another substitute option is dry frenugreek leaves. You can easily find it in the spice section of any Indian/ Asian grocery store by the name Kasuri methi. If using dry leaves, add only 1/2 a tablespoon.
Nutrition
This was a great dish. Thank you.
Thanks a lot Jake.
That’s a wonderful combination Vandana, I usually make gobhi matar but with so much methi added to it, just sounds really delicious. Perfect sabji with winter veggies.
Thanks a lot, Mayuri.
loving this flavor combination and I am always looking for recipes to use up leftover methi leaves – They are sold in big bunches here and after I make a recipe with them, I always end up with leftovers that sadly end up in the trash. Now I will make this the next time I have leftover methi leaves.
Thanks Chef Mireille, you are right it’s a great way to finish off the left over methi.
A wonderful combination of healthy vegetables you have used in this recipe. Delicious with some hot phulkas
Thanks Renu.
It’s a perfect winter delicacy. It’s a healthy one too. I’ve never tried these three combination in one sabzi but no doubt it looks absolutely yummy. Perfect goes with roti and dahi as a side dish.
Thanks a lot, Jolly. Yes, you are right it tastes amazing with roti and dahi 🙂
This is my all time favourite. Perfect side dish in winters. Goes well with rotis
Thank you Shobha.