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Gobi Keema Matar recipe
Prep Time
20min
Cook Time
30min
Total Time
50min

When it comes to comfort food that is both delicious and easy to prepare, Gobi Keema Matar is one of my go-to recipes. This delightful vegetarian dish combines the hearty textures of minced cauliflower and peas with a rich blend of spices, making it a favourite in my household. Whether...

Ingredients

4 Servings
(1 serving = 1 bowl)
  • 4cups
    Cauliflower (chopped/grated)
  • 1cup
    Peas (fresh/frozen)
  • 5tbsp
    Mustard Oil
  • 1tsp
    Cumin seeds
  • 1piece
    Bay leaf
  • 2piece
    Black Cardamoms
  • 1tbsp
    Garlic (finely chopped)
  • 1tbsp
    Ginger (finely chopped)
  • 1cup
    Onion (finely chopped)
  • 2piece
    Green Chillies (finely chopped)
  • 1cup
    Tomatoes (ground)
  • 1/2tsp
    Red chilli powder
  • 1tsp
    Turmeric Powder
  • 1tbsp
    Coriander Powder
  • 1/2tsp
    Garam Masala Powder
  • 1tsp
    Salt (to taste)
  • 1/2tsp
    Chinese 5-spice Powder
  • 1tbsp
    Dry Fenugreek leaves
  • 1sprig
    Fresh Coriander leaves for garnishing

How to make Gobi Keema Matar

  1. Wash and soak cauliflower florets in turmeric water for 10 minutes.

  2. Drain and pat dry to remove excess moisture. Pulse the cauliflower florets in a chopper or food processor until they reach a minced texture.

  3. Heat mustard oil in a heavy-bottomed wok until it starts smoking, then let it cool slightly.

  4. Reheat the oil over medium-high heat, add cumin seeds, bay leaf, and black cardamom, and let them crackle.

  5. Add finely chopped ginger, garlic, and green chillies, and sauté until they turn slightly golden.

  6. Add the chopped onions and cook for 3-4 minutes until they turn pinkish and translucent.

    Step 1.1: Add the chopped onions and cook for 3-4 minutes until they turn pinkish and translucent
  7. Add the ground tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, and Chinese 5-spice powder. Mix well and cook until the oil separates from the mixture.

    Step 1.1: Add the ground tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, and [Chinese 5-spice powder](https://www
    Step 1.2: Add the ground tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, and [Chinese 5-spice powder](https://www
  8. Add the peas and stir well for 2-3 minutes.

    Step 1.1: Add the peas and stir well for 2-3 minutes
  9. Add the minced cauliflower, mix well, and cook on high heat for 3-4 minutes.

    Step 1.1: Add the minced cauliflower, mix well, and cook on high heat for 3-4 minutes
  10. Add a splash of water, cover the wok, and simmer until the cauliflower and peas are tender, stirring occasionally to prevent sticking. This usually takes about 10-12 minutes.

  11. Check the seasoning, add dry fenugreek leaves, and mix well.

  12. Turn off the heat and let the dish rest for a few minutes.

    Step 1.1: Turn off the heat and let the dish rest for a few minutes
  13. Garnish with fresh coriander leaves and serve hot with roti, paratha, or any bread of your choice, or as a side dish.

Tips & Tricks

  1. For enhanced flavor, use fresh peas if available.

  2. Ensure the mustard oil is properly heated to remove its raw taste.

  3. Adjust the spice levels according to your preference.

  4. If using frozen peas, add them towards the end of cooking to prevent overcooking, helping retain their vibrant green color and texture.

  5. Store leftover Gobi Keema Matar in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly in a pan or microwave before serving.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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