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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
- 4cupsCauliflower (chopped/grated)
- 1cupPeas (fresh/frozen)
- 5tbspMustard Oil
- 1tspCumin seeds
- 1pieceBay leaf
- 2pieceBlack Cardamoms
- 1tbspGarlic (finely chopped)
- 1tbspGinger (finely chopped)
- 1cupOnion (finely chopped)
- 2pieceGreen Chillies (finely chopped)
- 1cupTomatoes (ground)
- 1/2tspRed chilli powder
- 1tspTurmeric Powder
- 1tbspCoriander Powder
- 1/2tspGaram Masala Powder
- 1tspSalt (to taste)
- 1/2tspChinese 5-spice Powder
- 1tbspDry Fenugreek leaves
- 1sprigFresh Coriander leaves for garnishing
How to make Gobi Keema Matar
Wash and soak cauliflower florets in turmeric water for 10 minutes.
Drain and pat dry to remove excess moisture. Pulse the cauliflower florets in a chopper or food processor until they reach a minced texture.
Heat mustard oil in a heavy-bottomed wok until it starts smoking, then let it cool slightly.
Reheat the oil over medium-high heat, add cumin seeds, bay leaf, and black cardamom, and let them crackle.
Add finely chopped ginger, garlic, and green chillies, and sauté until they turn slightly golden.
Add the chopped onions and cook for 3-4 minutes until they turn pinkish and translucent.
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.
Add the peas and stir well for 2-3 minutes.
Add the minced cauliflower, mix well, and cook on high heat for 3-4 minutes.
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.
Check the seasoning, add dry fenugreek leaves, and mix well.
Turn off the heat and let the dish rest for a few minutes.
Garnish with fresh coriander leaves and serve hot with roti, paratha, or any bread of your choice, or as a side dish.
Tips & Tricks
For enhanced flavor, use fresh peas if available.
Ensure the mustard oil is properly heated to remove its raw taste.
Adjust the spice levels according to your preference.
If using frozen peas, add them towards the end of cooking to prevent overcooking, helping retain their vibrant green color and texture.
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.
Recipe by
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨