Gobhi matar methi-Indian cauliflower recipe

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.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings 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.

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