Go Back
Gobi Matar Rasedar recipe, peas cauliflower curry

Gobi Matar Rasedar / Cauliflower Peas Curry

Course Main Course
Cuisine Indian
Keyword curry, dinner, lunch
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Priya Shiva


  • 2 cups Cauliflower florets
  • 1 cup Green Peas
  • 3 Tomatoes finely chopped
  • 1 Onions finely chopped
  • 1 tbsp Chopped Ginger
  • 4 Garlic cloves chopped
  • 2 tbsp Kasuri methi/Dry Fenugreek leaves
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Red Chilli powder
  • 1/2 tsp Dry Mango Powder/Amchur Powder
  • 1 tsp Garam Masala
  • 2 tbsp Vegetable Oil
  • Salt to taste


  1. Clean and add florets in a pan. Pour 2 cups of water and boil it for 2 minutes with little salt. Drain water.
  2. Finely chopped onions, garlic, ginger and tomatoes and grind it to a fine paste.
  3. Heat oil in a pan and add cumin seeds. Add onion-tomato paste and saute on low medium flame till oil leaves on sides.
  4. Add turmeric powder, garam masala, amchur powder and red chilli powder, and mix.
  5. Add peas and cauliflower florets, kasuri methi and mix well. Add enough water (Approx 1 cup) to cover the vegetables.
  6. Close the pan and let the vegetables cook in the gravy. keep stirring in between
  7. When the vegetables are cooked and soft, add salt to taste and mix it well.
  8. Serve it hot with some rice or Indian flat bread.