To begin making the Gobi Matar Ki Sabzi, first prep all the ingredients and keep them ready.

Wash the cauliflower florets thoroughly and drain them. If using fresh or frozen peas, blanch them in hot water for 5 minutes, then drain. 

Add the green peas into a pressure cooker along with a pinch of salt and 1/4 cup of water. Pressure cook for 3 to 4 whistles and turn off the heat. Release the pressure immediately to retain the fresh green colours of the green peas.

To begin making the Gobi Matar Ki Sabzi, heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion, ginger, garlic and green chilies, and sauté until the onions become golden brown.

Add the chopped tomatoes, turmeric powder, coriander powder, garam masala powder, red chili powder, and salt. Give it a stir until the masala is combined.

Add the cauliflower florets to the masala and mix well so the vegetables are coated with the spices. Add 2 tablespoons of water and cover the pan. Let the sabzi cook for 10-12 minutes on low heat until the cauliflower is tender, stirring occasionally.

Once the cauliflower is cooked, add the cooked peas, check the salt and spices and adjust to taste as needed. Simmer for another 3 to 4 minutes and turn off the heat. Finally stir in the chopped coriander leaves and turn off the heat. 

Transfer the Gobi Matar Ki Sabzi to a serving bowl and serve hot.

Serve the Gobi Matar ki Sabzi hot with Thepla, Gujarati Dal, Quinoa Foxtail Millet Rice and Spicy Tomato Pickle for a wholesome lunch or dinner. You can also pack the Gobi Matar ki Sabzi into a kids school or a an office lunch box along with thepla or plain paratha.