Gobi Matar Curry

Ingredients

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 1 cup (150g) green peas 1 cup (150g) green peas
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 medium tomatoes, pureed 2 medium tomatoes, pureed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 cup (60g) plain yogurt 1/4 cup (60g) plain yogurt
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 9g
• Protein: 6g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5.
   Reduce the heat to low and add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 2 minutes, stirring continuously.
6. 6.
   Add the cauliflower florets and green peas to the pan. Mix well to coat them with the spice mixture.
7. 7.
   Cover the pan and cook for about 15-20 minutes, or until the cauliflower is tender, stirring occasionally.
8. 8.
   In a small bowl, whisk the yogurt until smooth. Gradually add the yogurt to the pan, stirring continuously to prevent curdling.
9. 9.
   Season with salt to taste and simmer for an additional 5 minutes.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Cumin seeds — Toasting the cumin seeds in the oil before adding other ingredients helps release their aroma and enhances the flavor of the dish.
• Yogurt — Whisk the yogurt until smooth before adding it to the curry to prevent curdling.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the garlic and ginger.
• Adjust the consistency of the curry by adding water or vegetable broth if desired.
• Serve the Gobi Matar Curry with a squeeze of fresh lemon juice for an extra tangy kick.
• Customize the spice level by adjusting the amount of garam masala to suit your taste.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Gobi Matar Curry hot with steamed basmati rice or Indian bread, such as naan or roti. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Present the Gobi Matar Curry in a vibrant serving dish, allowing the rich yellow curry to stand out. Sprinkle some additional garam masala on top for an attractive finishing touch.