Name: Gobi Matar Fry
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cauliflower, cut into small, bite-sized florets; ½ cup Green Peas, fresh or frozen; 1 large Onion, finely chopped; 1 medium Tomato, finely chopped; 1 tsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, mustard or neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, for finish; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Heat the cooking oil in a wide, heavy pan. Add the cumin seeds and allow them to crackle.
Add the chopped onions and fry until they are a light golden brown.
Stir in the ginger garlic paste and slit green chillies. Sauté for a minute until the raw smell vanishes.
Add the chopped tomatoes along with turmeric, red chilli powder, coriander powder, and salt. Cook until the tomatoes turn into a soft, oily paste.
Toss the cauliflower (gobi) florets and green peas into the masala. Mix everything well so the spices coat the vegetables evenly.
Cover the pan with a tight lid and lower the heat. Let the vegetables steam in their own moisture for 10-12 minutes. Stir carefully once or twice to prevent sticking.
10–12 min
Once the cauliflower is completely tender but still holding its shape, remove the lid. Sprinkle the garam masala.
Increase the heat slightly and stir-fry for a final 2 minutes to dry up any residual moisture and lightly roast the vegetables. Turn off the heat, garnish with fresh coriander, and serve.
2 min

How to tell it's done

Soft, vibrant cauliflower chunks and sweet green peas fully enveloped in a thick, completely dry, and heavily spiced onion-tomato coating.

Getting it right

Tip

For a 'shaadi-style' (wedding style) crispness, you can quickly shallow fry the cauliflower florets separately until lightly golden before adding them to the masala.

What to serve it with

A robust, classic North Indian staple. Unbeatable when served with hot Puris, Parathas, or alongside Dal Makhani.

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