A Simple & Comforting Gobi Matar Sabji Recipe
There’s something about simple, home-style Indian cooking that never fails to comfort the soul. Gobi Matar Sabji, a dry stir-fry made with cauliflower and green peas, is one of those dishes that feels like home. It’s quick, packed with nutrition, and bursting with flavors that come together effortlessly with just a few staple Indian spices.
This sabji has been a go-to in my kitchen for years, especially on busy weekdays when I need something quick, delicious, and healthy. The light crunch of cauliflower, the sweetness of green peas, and the deep aroma of cumin and ginger-garlic paste make it a perfect side dish for hot rotis, parathas, or simple dal-chawal (dal & rice).
But here’s the key to making the best Gobi Matar Sabji—properly cleaning the cauliflower, cooking it just right so it holds its shape, and balancing the spices for that perfect home-style taste.
Let’s dive into this foolproof, dry-style Gobi Matar recipe that will make you fall in love with this humble dish all over again!
Ingredients for Gobi Matar Sabji
Vegetables:
- 1 medium-sized cauliflower, chopped into florets
- ½ cup fresh or frozen green peas
- 1 diced red onion
- 5 Roma tomatoes, finely chopped
- 6-7 fresh Thai green chilies, slit
Spices & Aromatics:
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
Cooking Oil:
- Cold-pressed sunflower oil or ghee (I use Smude’s Sunflower Oil)
How to Properly Clean Cauliflower
One of the most important steps in cooking cauliflower is ensuring it is free from dirt and tiny insects that can be trapped inside its florets. Here’s how I always clean it:
Step-by-Step Cleaning Method:
- Chop the cauliflower into small, bite-sized florets.
- Fill a large bowl with warm water and mix in 1 tbsp salt + ½ tsp turmeric powder.
- Soak the florets in this solution for 10-15 minutes—this helps kill bacteria and dislodge any hidden insects.
- Drain the water and rinse the cauliflower thoroughly under running water before cooking.
This salt-turmeric soak is a foolproof way to ensure clean, fresh cauliflower, and I highly recommend it!
Step-by-Step Gobi Matar Sabji Recipe
1. Tempering the Spices
- Heat 2 tbsp cold-pressed sunflower oil or ghee in a heavy-bottomed pan.
- Add 1 tsp cumin seeds and let them crackle for a few seconds.
- Toss in the diced onions and sauté until they turn soft and lightly golden.
2. Building the Masala
- Stir in the ginger-garlic paste and green chilies, cooking for about 1 minute until the raw smell disappears.
- Add chopped tomatoes, followed by turmeric powder, red chili powder, and salt.
- Sauté until the tomatoes soften and blend into the mixture, but do not let them become mushy—we want a light coating, not a gravy.
3. Cooking the Cauliflower & Green Peas
- Add green peas, mix well, and continue cooking uncovered for another 3-4 minutes.
- Add the cleaned cauliflower florets, mixing well so they are coated with the masala.
- Cook covered for 5-7 minutes on medium heat, stirring occasionally to prevent sticking.
4. Final Touch & Serving
- Turn off the heat and let the sabji rest for a couple of minutes to absorb all the flavors.
- Garnish with fresh cilantro and serve hot with fresh rotis, parathas, or alongside dal and rice.
Variations of Gobi Matar Sabji
This simple sabji can be easily customized depending on your preferences! Here are a few delicious variations to try:
1. Gobi Matar with Potatoes (Aloo Gobi Matar)
- Add 1 medium-sized potato, diced, along with the cauliflower.
- Ensure the potatoes are cooked through before adding peas.
2. Dhaba-Style Spicy Gobi Matar
- Add 1 tsp garam masala and ½ tsp crushed fennel seeds for an extra-bold, restaurant-style flavor.
- Increase the spice level with 1 tsp black pepper and an extra green chili.
3. Besan-Coated Crispy Gobi Matar
- Add 1 tbsp roasted gram flour (besan) towards the end for a slight crunch and nuttier flavor.
4. Gobi Matar with Coconut (South Indian Style)
- Stir in 2 tbsp freshly grated coconut at the end for a lightly sweet, coastal twist.
Tips & Hacks for the Best Gobi Matar Sabji
✅ Avoid overcooking: Keep the cauliflower slightly firm for a better texture.
✅ Cook uncovered: This prevents excess moisture and keeps the sabji from becoming mushy.
✅ For extra flavor: Add a pinch of amchur (dry mango powder) at the end for a tangy kick.
✅ To reheat leftovers: Warm on a low flame with a splash of water to retain texture.
Simple, Flavorful, and Perfect Every Time!
Gobi Matar Sabji is one of those dishes that proves simplicity is key—just a handful of fresh vegetables and staple spices can create something absolutely delicious. Whether you enjoy it with hot phulkas, crispy parathas, or comforting dal-rice, this dish fits into any meal of the day.
I’d love to hear from you! Have you tried making Gobi Matar before? Do you have a family favorite version? Drop your thoughts in the comments—I’d love to learn from you!
Happy cooking! 🍽️✨
