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Home » Main course

Gobhi Matar Methi-Indian cauliflower recipe

Published: Nov 10, 2019 · Modified: Nov 28, 2021 by Vandana Chauhan. This post may contain affiliate links.

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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.

This post contains affiliate links. Please read my full disclosure here. As an Amazon associate, I earn from qualifying purchases without any extra cost to you.

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.

Tips & tricks

  1. Though fresh fenugreek leaves taste the best in this recipe if you could not find fresh leaves, use half a tablespoon of dried fenugreek leaves (kasuri methi). You can also use spinach or any other greens of your choice.
  2. It can be made with broccoli also instead of cauliflower.
  3. Don't overcook cauliflower otherwise it will turn mushy. Add cauliflower only once potatoes are around 70% cooked.

How to serve?

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 checking my Aloo Gobhi ki sabzi recipe.

Step by step photo instructions

More easy Indian vegetable recipes

Vegetables are used a lot in Indian cooking. If you want to try some of them, don't miss to check the following recipes:

  1. Bhindi masala
  2. Palak paneer
  3. Aloo Baingan
  4. Cabbage Poriyal
  5. Aloo matar

Looking for more ideas to use Fenugreek leaves in your food? Don't miss to check out my Aloo Methi recipe.

More easy cauliflower recipes

  1. Baked cauliflower Manchurian
  2. Aloo gobhi
  3. Kung pao cauliflower

If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.

Gobhi matar methi served in a white bowl with salad and chapati in the background

Gobhi matar methi-Indian cauliflower recipe

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.
4.84 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 141kcal
Author: Vandana Chauhan

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 green chili pepper adjust as per taste
  • ½ teaspoon freshly grated ginger
  • 1 teaspoon garlic paste
  • ½ teaspoon cumin seeds
  • ½ tbsp coriander powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ¼ 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 until they become fragrant and then add the garlic paste. Saute garlic for a few seconds before adding onion. When the onion starts turning brown, add all the powdered spices (except garam masala), salt, and stir for a few seconds.
  • Next add tomatoes. Cook for a few minutes, until tomatoes turn mushy.
  • Add cauliflower and peas. Mix and cover the pan. Cook for around 12-15 minutes or until the 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 fenugreek leaves, grated ginger, and garam masala. Mix everything and 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 dried fenugreek leaves. You can easily find it in the spice section of any Indian/ Asian grocery store by the name Kasuri methi. If using dried leaves, add only ½ a tablespoon.

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 489mg | Fiber: 6g | Sugar: 6g | Vitamin A: 661IU | Vitamin C: 64mg | Calcium: 412mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul


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Reader Interactions

Comments

  1. Maya

    February 09, 2021 at 5:08 am

    5 stars
    This was really good Vandana. Thank you.
    I tweaked it a wee bit by adding some jaggery to sweeten the curry, and used one chopped green chilli instead of red chilli powder. After switching off the burner I added a dollop of ghee, and covered the pan.
    Looking forward to trying out other recipes from your blog🙏🏽

    Reply
    • Vandana Chauhan

      February 09, 2021 at 8:24 am

      Hi Maya. Thank you so much for leaving your comment. I will also add ghee next time, it will add the dish to another level :).

      Reply
  2. Winnie

    June 30, 2020 at 9:42 am

    4 stars
    Loved the combination of veggies in this dish. Turned out so good. Pairs well with rotis.

    Reply
    • Vandana Chauhan

      June 30, 2020 at 10:47 am

      Thanks a lot, Winnie 🙂

      Reply
  3. Jake

    February 06, 2020 at 4:52 am

    5 stars
    This was a great dish. Thank you.

    Reply
    • Vandana Chauhan

      February 06, 2020 at 9:10 am

      Thanks a lot Jake.

      Reply
  4. Mayuri Patel

    December 05, 2019 at 10:15 pm

    5 stars
    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.

    Reply
    • Greenbowl2soul

      December 10, 2019 at 11:51 am

      Thanks a lot, Mayuri.

      Reply
  5. Chef Mireille

    December 04, 2019 at 2:28 am

    5 stars
    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.

    Reply
    • Greenbowl2soul

      December 10, 2019 at 11:53 am

      Thanks Chef Mireille, you are right it's a great way to finish off the left over methi.

      Reply
  6. Renu

    December 02, 2019 at 9:28 pm

    A wonderful combination of healthy vegetables you have used in this recipe. Delicious with some hot phulkas

    Reply
    • Greenbowl2soul

      December 03, 2019 at 8:34 am

      Thanks Renu.

      Reply
  7. Jolly

    December 01, 2019 at 6:21 am

    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.

    Reply
    • Greenbowl2soul

      December 01, 2019 at 6:45 am

      Thanks a lot, Jolly. Yes, you are right it tastes amazing with roti and dahi 🙂

      Reply
  8. Shobha Keshwani

    December 01, 2019 at 4:07 am

    This is my all time favourite. Perfect side dish in winters. Goes well with rotis

    Reply
    • Greenbowl2soul

      December 01, 2019 at 6:02 am

      Thank you Shobha.

      Reply

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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