Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)

Uma Raghuraman

November 17, 2016

33728 Ratings

Time:Prep: 26 M|Cook: 45 M|Total: 1h 11min

Makes:4-5 Servings

Meal:Dinner

Cuisine:North Indian Recipes

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

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

Ingredients

For the gravy

1 Cauliflower (gobi), cut into florets

1/2 Green peas (Matar)

1/8 Turmeric powder (Haldi)

1/2 Coriander Powder (Dhania)

1 Red Chilli powder

1/2 Garam masala powder

2 Onions

4 Tomatoes

2 Green Chillies

4 Garlic

1/2 Ginger

For the cream

20 Whole Almonds (Badam), soak in warm water for 15 minutes and peel the skin

15 Cashew nuts

For tempering

1 Oil

1/2 Cumin seeds (Jeera)

For garnish

Coriander (Dhania) Leaves, few sprigs

Instructions for 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.

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Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)

Ingredients

For the gravy

For the cream

For tempering

For garnish

Instructions for Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)

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