Gobi Matar Masala

Ingredients

• 1 smallcauliflower
• 50 g (⅓ cup)green peas (frozen, if using)
• 4 teaspoons (20 ml)vegetable oil
• 1 smallonion, sliced
• 2 mediumtomatoes, sliced
• 1 teaspoonginger-garlic paste
• ¼ teaspoonpaprika powder
• ⅛ teaspoonturmeric powder
• 120 ml (½ cup)water
• 1 tablespoontomato ketchup
• 1 teaspoonsugar
• ½ teaspoonlemon juice
• to tastechopped coriander leaves
• to sprinkle, optionalgaram masala powder
• to tastesalt
• ½ teaspooncumin seeds
• 1 teaspooncoriander seeds
• 2cloves
• 2green cardamom pods
• 1black cardamom pod
• 3peppercorns
• 1 smallcinnamon stick
• 1whole dried red chilli
• ⅛ teaspoonginger powder

Instructions

1. 1

   Heat the oil

   Warm 2 teaspoons of the vegetable oil in a pan over medium heat. When hot, add the cauliflower florets.

2. 2

   Brown cauliflower

   Cook the florets until they begin to turn very lightly golden. Lift them out of the pan and set aside.

3. 3

   Toast whole spices

   In another pan, dry-roast the cumin seeds, coriander seeds, cloves, green and black cardamom, peppercorns, cinnamon stick and dried red chilli for 2–3 minutes, until fragrant.

4. 4

   Grind the spices

   Transfer the toasted spices to a spice grinder, add the ginger powder and grind to a fine powder. Set aside.

5. 5

   Cook the onion

   Heat the remaining 2 teaspoons of oil in the same pan. Add the sliced onion once the oil is hot.

6. 6

   Add ginger garlic

   Sauté the onion until translucent and its raw smell has gone, then stir in the ginger-garlic paste.

7. 7

   Cook the paste

   Cook the ginger-garlic paste for 2–3 minutes, until its raw smell has gone.

8. 8

   Soften tomatoes

   Add the sliced tomatoes and mix. Cover and cook over medium heat for 5–6 minutes, until soft and mushy.

9. 9

   Season the sauce

   Stir in the ground spice mixture, turmeric and paprika.

10. 10

    Cook the spices

    Cover and cook for another 3–4 minutes. For the best flavour, cook the tomatoes over medium heat for 10–15 minutes in total.

11. 11

    Add ketchup sugar

    Once the spices have cooked, add the tomato ketchup and sugar and mix well.

12. 12

    Add vegetables

    Pour in 120 ml (½ cup) water, then add the partly cooked cauliflower and blanched green peas. Mix together.

13. 13

    Simmer until tender

    Cook uncovered over medium heat for 5–8 minutes, until the cauliflower is soft but not mushy and still has some bite.

14. 14

    Finish the curry

    Add salt and mix in the fresh lemon juice. Sprinkle with garam masala if using.

15. 15

    Garnish and serve

    Scatter chopped coriander leaves over the curry and serve hot with naan or roti.

What is Gobi Matar Masala?

Gobi means cauliflower and matar means peas; masala refers to the spiced sauce that brings them together. This is a home-style Indian curry, built around vegetables and a tomato-onion base.

Here, whole spices are toasted and ground for a fresh, rounded aroma. Lightly browning the cauliflower first also helps it hold its shape as it finishes cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 2g protein, 13g carbs, 4g fat.

The peas and vegetables provide most of the carbohydrates, while the vegetable oil contributes most of the fat; the dish has little protein per serving. Pair it with a protein-rich side such as dal, and add salad or another vegetable for a more balanced plate.

The whole-spice blend

Toast the cumin, coriander, cloves, cardamoms, peppercorns, cinnamon and dried chilli until they smell fragrant, rather than waiting for them to darken. Grinding them with the ginger powder makes an even seasoning that disperses through the sauce.

Keep the pan dry for this step and watch closely: small spices can scorch quickly. If the chilli is especially hot, remove its seeds before grinding.

Building the tomato sauce

Onion: cook it until translucent and no longer raw-smelling before adding the ginger-garlic paste. Give the paste its full 2–3 minutes so its sharp raw aroma mellows.

Tomatoes: let them cook until very soft, then give the ground spices a few minutes in the sauce. The recipe suggests 10–15 minutes of total tomato cooking over medium heat for deeper flavour.

Keeping the cauliflower tender

Florets: cut them into similar-sized pieces so they cook at roughly the same rate. The initial frying is only to give them a little colour; they finish cooking in the sauce.

Doneness: check after 5 minutes in the sauce and continue up to 8 minutes if needed. The cauliflower should be tender enough to bite but not falling apart.

When to add the peas

The method calls for blanched peas, which need only a short time in the curry. Frozen peas can be blanched before adding, then stirred in with the cauliflower and water.

Add the lemon juice at the end, along with the salt. This keeps the finishing flavours distinct and makes it easier to adjust the seasoning to taste.

What to serve with it

Naan or roti are classic partners for scooping up the tomato-spice sauce. For a fuller meal, serve the curry with plain rice as well.

A simple cooling side such as cucumber yoghurt or a fresh salad works well alongside the warm spices. For a vegan meal, choose a plant-based yoghurt or serve it without.

Recipe notes & tips

• Cut the cauliflower into evenly sized florets so they cook at a similar pace.
• Toast the whole spices over moderate heat and take them off as soon as they smell fragrant.
• Use a spice grinder that can handle small quantities, or grind the toasted spices in a mortar.
• If using frozen peas, blanch them before adding as directed in the method.
• Check the cauliflower after 5 minutes in the sauce to avoid overcooking it.
• Taste before serving and adjust the salt and lemon juice to suit.

Variations

• Make it hotter: add another dried red chilli when toasting the whole spices.
• Use fresh peas: blanch them until just tender before adding them to the curry.
• Add potato: cut it into small cubes and cook until tender before finishing the sauce.
• Make it creamier: stir in a spoonful of coconut milk near the end.
• Add greens: fold in spinach during the last few minutes of cooking.

Common mistakes to avoid

• Scorching the spices: keep them moving in the dry pan and remove them as soon as they smell fragrant.
• Overcooking the cauliflower: check it early and stop when it is tender with a little bite.
• Adding the spice powder too late: stir it into the tomato mixture and cook it for the stated 3–4 minutes.
• Leaving the tomatoes too firm: cook until they are soft and mushy before seasoning the sauce.
• Skipping the initial cauliflower frying: give the florets their brief first cook so they start to colour before simmering.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions