Peas and Cauliflower in Yogurt Sauce

Tender peas and crunchy cauliflower simmered in a mildly spiced yogurt sauce. Matar Gobi or Gobi matar are the Indian names given to them,where Gobi means Cauliflower and Matar means peas.

But what is in a name? what matters is the flavor and deliciousness.

This semi gravy curry goes so smoothly well with rotis or chapatis or any bread for that matter.

I realized my brain works this way. Two days ago me and my Sis-in -law were on the phone having the usual “what’s for dinner” conversation. And she mentioned she had made gobi matar.

Recorded and saved! In my brain! I knew I will make that dish soon :). That is one way of getting inspired to cook, I thought. You just hear the names of the dishes(not even the recipe details). Just the names. Then you make your own recipe using that name. Its fun and innovative 🙂

But matar gobi is not a new dish. It is quite common in Indian households. It is similar to Aloo matar or Paneer matar with almost similar methods of preparations.

With just a few simple ingredients from the pantry, comes out this warm ,simmering and aromatic curry dish. I cannot thank enough the Rajwadi garam masala( badshaah brand) which takes the dish to a whole new level when ever I use it!

Matar Gobi:

1 small head of cauliflower florets

1 cup of fresh or frozen peas

1 medium onion, finely grated or pureed

4 tomatoes pureed

1  cup Yogurt


1 tsp Cumin seeds, 1 tsp Turmeric, 1 tbsp Ginger garlic paste, 1tsp Garam Masala, 2 tsp Kitchen King masala, 1 tsp red chilli powder

Salt and 1tsp Sugar and 2 tbsp Oil.


In a wide thick bottomed pan, pour 2 tbsp oil. Once heated, add cumin seeds, turmeric and onion puree and fry for a minute or until oil separates. Add the ginger garlic paste and fry until the raw smell fades.

Next add the tomato puree. Mix well with the onions. Simmer the flame and cook until the mixture comes to a boil and oil separates. Add salt and sugar. Once cooked, the mixture changes color and turns into a thick red sauce.

Add the Yogurt and 1/2 a cup of water. Add all the spices (garama masala, kitchen king maslaa and red chilli powder) one by one. Mix well. Let it simmer for 2-3 minutes

Next add the cauliflower and Peas and mix well altogether with the sauce. Cover the pan with a lid and simmer. Cook until the cauliflower turns tender, but not too soft that it crumbles. Sprinkle some water if needed.

Finally, give the entire curry a nice sitr. mix well. Add salt if needed.

Garnish with cilantro and serve with rotis.


If  you do not have KitchenKing, substitute with Cumin-coriander powder.

I have used Rajwadi garam masala- But any other variety will also work.

If using frozen peas, make sure you refresh them in cold water before adding to the curry.