Cauliflower & Peas Recipe – Authentic Indian Style with Ginger & Lemon

Last Updated on 2 months by Neha Deshmukh

Cauliflower & Peas Recipe – Authentic Indian Style with Ginger & Lemon

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian vegetable dish, you’ve come to the right place. This Cauliflower and Peas recipe (Gobi Matar, as it’s often called) is a staple in many Indian homes, and for good reason. It’s a vibrant mix of textures and tastes – tender-crisp cauliflower, sweet peas, and a beautifully spiced tomato-based gravy. I remember learning to make this from my mom, and it instantly became a family favorite. It’s the kind of dish that just feels like home.

Why You’ll Love This Recipe

This Gobi Matar is more than just a delicious side dish. It’s quick to make – ready in under 20 minutes! It’s also incredibly versatile. You can adjust the spice level to your liking, and it pairs beautifully with both rice and Indian breads like roti or phulka. Plus, it’s a fantastic way to get your veggies in! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 4 cups water
• 1 tsp salt (approx. 6g)
• ½ tsp turmeric powder (approx. 2g)
• 2 cups cauliflower florets (approx. 250g)
• 2 tbsp oil (approx. 30ml)
• 1 inch ginger, roughly chopped
• 2 green chillies, slit lengthwise
• Few curry leaves (about 10-12)
• 1 medium onion, chopped
• ½ tsp turmeric powder (approx. 2g)
• ½ tsp Kashmiri red chilli powder (approx. 2g)
• ½ tsp salt (approx. 3g)
• 1 medium tomato, chopped
• ½ cup peas (approx. 80g)
• 2 tbsp water (approx. 30ml)
• 1 tsp lemon juice (approx. 5ml)
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Kashmiri Red Chilli Powder: Don’t skip this if you can help it! It gives the dish a gorgeous, vibrant red color without adding a ton of heat. It’s all about the color, really.
• Fresh Ginger & Curry Leaves: These are essential for that authentic Indian flavor. Seriously, the fresh aroma is incredible. If you can find fresh curry leaves, grab them!
• Spice Levels: Traditionally, this dish has a mild to moderate spice level. But feel free to adjust the green chillies and red chilli powder to suit your preference. Some regions in India prefer a much spicier Gobi Matar.
• Cauliflower: You can use pre-cut florets to save time, but I find that cutting your own ensures they’re all roughly the same size for even cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 4 cups of water to a boil in a large pot. Add 1 tsp of salt and ½ tsp of turmeric.
2. Add the cauliflower florets and blanch for just 2 minutes. This helps them cook evenly and retain a nice bite. Drain them immediately and set aside.
3. Now, heat 2 tbsp of oil in a kadai or deep frying pan over medium heat. Add the chopped ginger, slit green chillies, and curry leaves. Sauté for about a minute until fragrant.
4. Add the chopped onion and sauté until it turns translucent and slightly golden brown. This usually takes about 3-4 minutes.
5. Sprinkle in ½ tsp of turmeric powder, ½ tsp of Kashmiri red chilli powder, and ½ tsp of salt. Stir well to combine and cook for another 30 seconds.
6. Add the chopped tomato and cook until it softens and becomes mushy. This will take around 5-7 minutes. You want it to really break down and form a nice base for the gravy.
7. Gently add the blanched cauliflower and peas. Be careful not to break the cauliflower florets while mixing.
8. Pour in 2 tbsp of water, cover the kadai, and simmer for about 5 minutes. This allows the flavors to meld together and the cauliflower to finish cooking.
9. Finally, stir in 1 tsp of lemon juice and garnish with 2 tbsp of chopped coriander leaves. Give it a good mix!
10. Serve hot with steamed rice or phulkas.

Expert Tips

• Don’t Overcook the Cauliflower: You want it to be tender-crisp, not mushy. That’s why blanching it first is so important.
• Adjust the Water: If the gravy seems too thick, add a little more water, one tablespoon at a time.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: For a milder dish, reduce or omit the green chillies and red chilli powder. For a spicier kick, add more of both! My friend, Priya, loves to add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Janmashtami and Navratri as a satvik (pure) offering.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

Gobi Matar is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Rice: A classic pairing! Steamed basmati rice is perfect for soaking up the flavorful gravy.
• With Roti or Phulka: These Indian flatbreads are also a fantastic accompaniment.
• As a Side Dish: Serve it alongside other Indian dishes like dal (lentils) and a vegetable curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes, it tastes best when fresh, but leftovers are still delicious!
• Can I use frozen cauliflower florets? Absolutely! Just make sure to thaw them completely and pat them dry before using.
• What is the best type of oil to use for this recipe? Vegetable oil, canola oil, or sunflower oil are all good choices.
• How can I adjust the tanginess of the dish? Add more or less lemon juice to taste.
• Can I add other vegetables like potatoes or carrots? Yes, you can! Just add them along with the cauliflower and peas, adjusting the cooking time as needed.

Enjoy making this delicious and authentic Cauliflower and Peas recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!