Rasila Gobhi Matar is a quick curry made with cauliflower and fresh peas. Perfect with hot rotis or Jeera rice.
Sometimes the veggies at home can flummox you – a little of this, a handful of that – I found myself in the same situation last weekend. And ended up making this deliciously lip smacking curry that we actually ran out of second helpings.Â
During festivals, we dont eat onions or garlic / ginger. So, I had lots of onions left over after Sankranti/ Pongal, but no other veggies except for a head of cauliflower and a handful of frozen peas. It was too late to run to the supermarket or order in
food. But am glad we made this curry out of a written down recipe. While during winters, we usually make Methi Matar Malai or Aloo Choliya (potato+fresh greengarbanzo curry), I was sure this mixed veg curry (or rather a curry in a hurry) was great too – salvaging all the veggies in the fridge.
Team it with rotis / Kulchas / Naans or even a mild pulav / Jeera rice, and you have a winner on hand.
Other quick curries you may like:
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Quick tips & tricks for the perfect Rasila Gobhi Matar:
- Use Small size (1 litre) pressure cooker and get only 1 whistle and immediately switch off and release the pressure. Else the veggies will be too mushy.
- You can also make this in an open pot. use a thick bottomed one for best results. Cook the veggies till tender but not mushy.
- Use fresh / frozen peas here. THe dried + dehydrated peas doesn’t work here (and if it does, its a different taste profile).
- Use butter or ghee to saute the veggies. I have used just a tsp of oil
- Add Green chillies / Chilly powder according to spice preference.
- If avoiding / don’t eat garlic or onion skip both. The sabji turns out pretty well. I have not used garlic here, if you want, go ahead and add.
Prep time : 15 mins | Cook time : 15 mins | Serves : 3
Ingredients to make Rasila Gobhi Matar:
- 1 Cauliflower ( medium head -about 8-10 medium florets)
- 1/2 cup Peas (Fresh or frozen)
- 1 potato (50 grams, peeled and cubed)
- 1 Onions(large)
- 2 Tomatoes (medium)
- 1/2 TBSP Garam masala
- 1/2 tsp Kasuri Methi (optional, but recommended)
- 1 tsp Salt (or to taste)
- 1 inch cinnamon
- 2 cloves
- 1 TBSP Oil (any neutral oil or even mustard oil works here)
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric
- 1/2 tsp Shahjeera (Caraway seeds)
- 1/2 tsp Black pepper (whole)
- 1 tsp coriander leaves (chopped, for garnish)
How to make Rasila Gobhi Matar:
- Blend cinnamon, cloves and onion to a smooth paste. Add half the tomatoes and puree again.
- In a small pressure cooker, add oil, splutter cumin seeds and shahjeera. Add whole black pepper. Now add the cauliflower, potato peas and saute for just a minute or two. Add tomato and saute again. Add turmeric and the ground masala paste. saute till raw smell disappears.
- Now add 100-120 ml cups of water and pressure cook for just 1 whistle. We need veggies to be cooked but not mushy.
- Immediately release pressure, add garam masala, kasuri methi and cook for 2 – 4 minutes more.
- Serve hot garnished with coriander and a dash of lemon juice (optional).
PIN FOR LATER
Rasila Gobhi Matar | Cauliflower and Peas Curry | Quick Side dishes for Roti
Rasila Gobhi Matar is a quick curry made with cauliflower and fresh peas. Perfect with hot rotis or Jeera rice.
Equipment
- PRessure cook
- Wet Blender
- Chopping Board
Ingredients
- 1 Cauliflower medium head -about 8-10 medium florets
- 1/2 cup Peas Fresh or frozen
- 1 potato 50 grams, peeled and cubed
- 1 Onions large
- 2 Tomatoes medium
- 1/2 TBSP Garam masala
- 1/2 tsp Kasuri Methi optional, but recommended
- 1 tsp Salt or to taste
- 1 inch cinnamon
- 2 cloves
- 1 TBSP Oil any neutral oil or even mustard oil works here
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric
- 1/2 tsp Shahjeera Caraway seeds
- 1/2 tsp Black pepper whole
- 1 tsp coriander leaves chopped, for garnish
Instructions
- Blend cinnamon, cloves and onion to a smooth paste. Add half the tomatoes and puree again.
- In a small pressure cooker, add oil, splutter cumin seeds and shahjeera. Add whole black pepper. Now add the cauliflower, potato peas and saute for just a minute or two. Add tomato and saute again. Add turmeric and the ground masala paste. saute till raw smell disappears.
- Now add 100-120 ml cups of water and pressure cook for just 1 whistle. We need veggies to be cooked but not mushy.
- Immediately release pressure, add garam masala, kasuri methi and cook for 2 – 4 minutes more.
- Serve hot garnished with coriander and a dash of lemon juice (optional).
Notes
- Use Small size (1 litre) pressure cooker and get only 1 whistle and immediately switch off and release the pressure. Else the veggies will be too mushy.
- You can also make this in an open pot. use a thick bottomed one for best results. Cook the veggies till tender but not mushy.
- Use fresh / frozen peas here. THe dried + dehydrated peas doesn’t work here (and if it does, its a different taste profile).
- Use butter or ghee to saute the veggies. I have used just a tsp of oil
- Add Green chillies / Chilly powder according to spice preference.
- If avoiding / don’t eat garlic or onion skip both. The sabji turns out pretty well. I have not used garlic here, if you want, go ahead and add.
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Kalyani I love the gobhi aaloo mattar..but not the jaggery. Otherwise the recipe is interesting and to my taste.
Cooking with whatever is present in the pantry is an art. You did good.
Very delicious curry, simply fingerlicking.. sounds interesting..
Very inviting bowl of curry Kalyani..
seriously they look rasila 🙂 mouthwatering curry , very tempting combo 🙂
Simple and tasty. I usually resort to this kind of curries to finish off the leftover veggies in my refrigerator 🙂
perfect use of leftover veggies
That's a nice clear-up-the-fridge recipe.