Gobi Matar Bhurji is an innovative main course item in different ways. First, the vegan dish is a delicious combo of cauliflower & green peas. Second, the word bhurji describes the texture of the final output.
The delicious look & feel of this recipe is all because of the word bhurji. Typically, bhurji means scrambled. For instance, egg bhurji or paneer bhurji.
That’s the why reason we have this classic 100% vegan gobi matar bhurji recipe. Hence, let’s look into the recipe details.
What is gobi matar bhurji?
The name gobi matar bhurji is a Hindi word. The gobi means cauliflower & matar means green peas. So the reason why we call it scrambled is because of the grated cauliflower.
It’s a regular lunch or dinner item in every household here in India. Moreover, the spice & masala used is readily available. Overall, the gobi matar bhurji is an ideal recipe that’s easy & requires less effort.
How’s the taste?
Taste heavily depends on the kinds of ingredients used while making this item. Yet if I had to sum up the taste in a few words, it would be – spicy, salty & medium pungent. Overall this dish is mildly spicy because of cauliflower. The vegetable itself neutralizes the overpowering taste of masala & spice mixes, if any.
Further, we also have green peas. They are sweet and help balance the taste of other ingredients. All in all, this day-to-day sabji is a full-on treat for every member of your family.
Is gobi matar bhurji Tiffin friendly?
First thing first, there’s a big reason behind why am I telling this. I pack my tiffin every day. Moreover, I am the only one washing them & I see liquid items spilling out of the containers. It is a universal problem.
You might be having the same issue. But, on the other hand, there’s no problem with the dry sabji. It doesn’t mean we cut off things that spill out in the tiffin box.
My point is that gobi matar bhurji is utmost tiffin friendly. Whether you pack it in a school lunchbox or office tiffin box, it’s safe. Even if you make it a little lachkedar still, it won’t spill. Henceforth, this sabji is totally tiffin friendly?
Since we have quite an overview of this recipe, it’s time to cook. Let’s get started.
What you’ll need to make?
This daily main course item requires a long list of ingredients. Refer below. A complete list (ingredients + steps) is mentioned at the bottom. Additionally, there’s a recipe card. Download it for easy reference.
- Green peas
- Whole spices
- Masala powders
- Curd or yoghurt
- Hara masala (like ginger & green chilli)
- Liquid items (like cooking oil)
The above pointers contain other ingredients too. Scroll down for more details.
How to make this dish?
- Boil, grate & fry cauliflower until dry. Keep aside.
- Boil green peas until soft & keep aside when done.
- Saute whole spice & onions in oil until aromatic.
- Grind the mixture to a thick paste. Keep aside.
- Saute tomato puree, the paste & spices until oil separates.
- Add masala powders & mix well.
- Mix peas, curd & grated cauliflower.
- Pour some water to adjust the consistency.
- Mix red chilli powder, cover & cook until cauliflower is soft.
- Add chopped coriander & mix. Your gobi matar is ready.