Gobhi Matar Sabji is a main course item for lunch or dinner. The making process is altogether a piece of cake. The best part is it requires no special attention. Moreover, all the ingredients are readily available in your kitchens.
The term no special attention doesn’t mean you have to mix everything & leave it on its own to cook. Nope.
Why can one cook gobhi matar sabji effortlessly?
It means this dish can be prepared with fewer efforts & doesn’t require continuous monitoring.
That’s not the case with Gobhi Matar Sabji. Besides, cooking time is also less. It has to be because you can’t keep everyone waiting at the lunch or dinner table.
All in all, we can say that the Gobhi Matar Sabji is simply a no brainer. A person with minimal experience of cooking can also make this tasty dish in no time.
How people across India eat gobhi matar sabji?
We all know what Gobhi Matar Sabji is and how to eat it. Period.
But everyone doesn’t consume it as we do. I have seen people eating it as breakfast with parantha & tea. I have also experienced people making it with a little gravy, and I call it lachkadar sabji.
On the other hand, certain people like it dry. They skip water to avoid gravy. They prefer it dry & sauteed with Indian spices. So these are different styles of consuming Gobhi Matar Sabji here in India.
Is gobhi a boring vegetable?
My family members are less inclined towards eating cauliflower if made alone in lunch or dinner. They will act as if they are on a diet.😆 Nor I blame them, neither I blame cauliflower. The problem is, cauliflower as a vegetable has earned a bad reputation due to its colour & flavour profile.
We don’t know that one can cook Gobhi Matar with distinct Indian spices & flavours in many ways. Cauliflower tastes delicious when cooked with ethnic spices. Moreover, it would be best if you gave ample time to all spices within to release their flavour.
I believe cauliflower to be a magical vegetable because one can cook it in many ways. For example, you can cook cauliflower whole or break it down into florets. A step further, you can slice cauliflower into slabs or grate the same into a grain-like texture.
The bottom line is – Cauliflower isn’t a boring vegetable. Next time if you think cauliflower is boring while looking at it, then think twice.
Gobhi Matar Sabji Ingredients
Now that you know cauliflower can be cooked using various ingredients let’s see what I have included here. Below is a list of ingredients to make a super tasty cauliflower lunch or dinner. Take a look.
Gobhi (Cauliflower) & Matar (Green Peas)
I like the combination of cauliflower & green peas. Although cauliflower is colourless yet with green peas, it still enjoyable. I personally like Gobhi with matar. You can use boiled green peas too to save cooking time.
Spices & Masala
Traditional spices & masalas used for tempering are part of Gobhi Matar Sabji. For example, black mustard, green chilli, ginger-garlic paste, red chilli & turmeric powder, garam masala, etc.
Dry fenugreek leaf is Kasuri methi, i.e. dry methi. Kasuri methi adds a distinct flavour. Indian homemakers are fond of using it in various curries, sauces, soups & sabzis. Besides, it is a proven fact that methi is beneficial health-wise. Hence, use Kasuri methi as and when required.
Onion & Tomato
Onions are chopped & used to enrich the tempering process. I haven’t used tomato whole but made a thick puree out of it. This way, I will have to add less water & the sabji will attain a mouthwatering consistency. You can do the same with onions too.