Cauliflower & Pea Curry Recipe – Authentic Indian Vegetable Dish

Last Updated on 4 months by Neha Deshmukh

Cauliflower & Pea Curry Recipe – Authentic Indian Vegetable Dish

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. This Cauliflower and Pea Curry (or Gobhi Matar as it’s often called) is a staple in many Indian homes, and it quickly became a favorite in mine too. I first made this when I was craving something warm and cozy on a rainy day, and it’s been a go-to ever since. It’s perfect with roti, rice, or even just enjoyed on its own!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor, thanks to a beautiful blend of spices. And it’s a fantastic way to get your veggies in. Plus, it’s a really versatile dish, easily adaptable to your spice preference or dietary needs. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 medium cauliflower, cut into florets
• 0.5 cup peas (fresh or frozen) – about 80g
• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tbsp ginger garlic paste
• 4 green chillies, slit (adjust to your spice level!)
• 2 tbsp chicken masala – yes, you read that right!
• 2 tsp chilly powder (red chili powder)
• 0.25 tsp turmeric powder
• 3 tbsp oil (I prefer vegetable or canola)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your curry turns out just right:

• Chicken Masala in a Vegetarian Dish? I know it sounds strange, but trust me on this one! Chicken masala is a blend of spices commonly used in North Indian cooking, and it adds a wonderful depth of flavor to vegetarian dishes. It doesn’t actually contain any chicken, it’s just the spice blend’s name. You can find it at most Indian grocery stores.
• Regional Variations: Cauliflower curry is made differently all over India. Some regions add potatoes, others use a tomato-based gravy, and some keep it simple with just a few spices. This recipe is a North Indian style, leaning towards a drier curry.
• Types of Oil: Traditionally, mustard oil is used in North Indian cooking for its pungent flavor. However, vegetable oil, canola oil, or even sunflower oil work perfectly well if you don’t have mustard oil on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and a pinch of salt (this helps them soften quickly). Sauté until they turn a beautiful golden brown – about 5-7 minutes.
2. Now, add the ginger-garlic paste and green chilies. Fry for about a minute until fragrant. Be careful not to burn the garlic!
3. Add the chicken masala, chilly powder, and turmeric powder. Fry for another 3-4 minutes, stirring constantly, until the spices are well combined and fragrant. This is where the magic happens!
4. Time for the veggies! Add the chopped cauliflower, peas, and tomatoes to the pan. Stir well to make sure everything is coated with the spice mixture.
5. Pour in about 1/5 cup (50ml) of water. Cover the pan and cook on medium heat for 15-18 minutes, or until the cauliflower is tender. Stir occasionally to prevent sticking.
6. Finally, adjust the salt to your liking. I also like to add a tiny pinch of sugar – it balances the flavors beautifully. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the cauliflower in batches to ensure it cooks evenly.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomatoes.
• Keep stirring! Especially towards the end, to prevent the curry from sticking to the bottom of the pan.

Variations

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

• Vegan Adaptation: Simply swap the ghee (if using) for a plant-based oil.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your chicken masala to be sure.
• Spice Level Adjustments: Reduce the number of green chilies or the amount of chilly powder for a milder curry. My friend, Priya, loves to add a pinch of asafoetida (hing) for extra flavor – it’s an acquired taste, but worth trying!
• Festival Adaptations: This curry is fantastic for Navratri or other fasting periods, as cauliflower and peas are allowed during these times. Just ensure your chicken masala doesn’t contain any forbidden ingredients.

Serving Suggestions

This Cauliflower and Pea Curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy roti or paratha.
• Alongside a bowl of fragrant basmati rice.
• With a side of cooling yogurt or raita.
• A simple salad of sliced cucumbers and tomatoes.

Storage Instructions

Leftovers? Yes, please! Store any leftover curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to a month.

FAQs

Let’s answer some common questions:

• Is this dish suitable for meal prepping? Absolutely! It’s perfect for meal prepping. Just make a big batch on Sunday and enjoy it throughout the week.
• Can I use frozen peas in this recipe? Yes, definitely! Frozen peas work just as well as fresh peas. No need to thaw them beforehand – just add them directly to the pan.
• What is ‘chicken masala’ and why is it used in a vegetarian curry? As mentioned earlier, it’s a spice blend, not actual chicken! It adds a lovely depth of flavor.
• How can I adjust the thickness of the curry? If you want a thicker curry, cook it uncovered for a few minutes to allow some of the liquid to evaporate. For a thinner curry, add a little more water.
• What is the best type of roti or rice to serve with this curry? Fluffy basmati rice or whole wheat roti are classic pairings. But honestly, any roti or rice you enjoy will work perfectly!

Enjoy making this delicious and comforting Cauliflower and Pea Curry! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!