Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)
Cauliflower or Gobi as it is known in Hindi, is a favourite winter time vegetable in North India. It is stuffed inside a delicious paratha or cooked along with vegetables like potatoes(aloo), peas(matar) to be served as an interesting side dish. Now a days, Gobi is available through out the year, there by allowing us to consume this wonderful vegetable any time. In South India, 'Gobi' is more loved as a crunchy snack. The cauliflower (Gobi) is full of nutrients, vitamins and fibre. In this recipe, Amritsari Gobi Matar, the cauliflower and peas are cooked together in a spicy tomato cream base. This dish is healthy and is completely vegan and gluten free.
Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner.
If you like this recipe, you can also try other Cauliflower recipes such as
26 M
45 M
71 M
4-5 Servings
Ingredients
- 1 Cauliflower (gobi) , cut into florets
- 1/2 cup Green peas (Matar)
- 1/8 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder For the gravy
- 2 Onions
- 4 Tomatoes
- 2 Green Chillies
- 4 cloves Garlic
- 1/2 inch Ginger For the cream
- 20 Badam (Almond) , soak in warm water for 15 minutes and peel the skin
- 15 Cashew nuts For tempering
- 1 tablespoon Cooking oil
- 1/2 teaspoon Cumin seeds (Jeera) For garnish
- Coriander (Dhania) Leaves , few sprigs
How to make Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)
To begin making the Amritsari Gobi Matar recipe, grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder.
Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water. You can adjust the consistency while grinding.
Heat a pan/wok with oil and temper with cumin seeds. Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes.
Now add the cauliflower, peas and mix well. Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy.
Add the garam masala powder and stir in the almond cashew cream and let it come to a boil.
Switch off, garnish with cilantro leaves and serve hot. Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner.
Uma Raghuraman
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.
