Gobi Matar Masala
Cauliflower and peas need a lighter hand than potatoes, so this version uses the Signature All-in-One potli for aroma while keeping the gravy relatively dry. The result is suitable for everyday rotis rather than a heavy restaurant sauce.
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
✨ Zaika Potli Secret Technique
Add 1 Signature All-in-One potli during the covered vegetable cooking stage. Remove once the cauliflower is tender.
Ingredients
Ingredients
- Cauliflower — 500 g, cut into medium florets
- Green peas — 150 g
- Oil — 2 tbsp
- Onion — 1 medium, finely chopped
- Ginger — 2 tsp, grated
- Garlic — 2 cloves, grated
- Tomato — 2 medium, finely chopped
- Kashmiri chilli powder — ½ tsp
- Turmeric — ¼ tsp
- Salt — 1 tsp
- Water — ½ cup
Zaika Potli
- Signature All-in-One — 1 potli
For Finishing
- Fresh coriander — 2 tbsp
- Lemon juice — 1 tsp
Cooking Instructions
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1Wash the cauliflower and dry it thoroughly.
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2Heat oil in a wide kadai.
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3Add cauliflower and sauté over medium-high heat for 5–6 minutes until lightly coloured. Remove to a plate.
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4In the same pan, add onion and cook until golden.
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5Add ginger and garlic and cook for 1 minute.
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6Add tomato, chilli powder and turmeric.
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7Cook until the tomato is well reduced.
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8Return the cauliflower to the pan.
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9Add peas, salt, ½ cup water and the Signature All-in-One potli.
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10Cover and cook over medium-low heat for 7–9 minutes.
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11Uncover and cook until the cauliflower is tender but still intact and most excess moisture has evaporated.
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12Remove the potli.
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13Finish with coriander and lemon juice.
💡 Chef's Pro Tip
Sautéing cauliflower before adding moisture improves both flavour and texture and reduces the chance of ending with watery, overcooked gobi.
🍽️ Perfect Serving Pairings
My Take On Gobi Matar Masala
Cauliflower and peas need a lighter hand than potatoes, so this version uses the Signature All-in-One potli for aroma while keeping the gravy relatively dry. The result is suitable for everyday rotis rather than a heavy restaurant sauce.
The Secret: Sautéing cauliflower before adding moisture improves both flavour and texture and reduces the chance of ending with watery, overcooked gobi.