Gobi Matar Masala Cauliflower and Peas – Cauliflower and peas in a creamy Indian spiced tomato sauce. Perfect vegetarian meal or a great side dish to your grilled chicken.Some days my ADD is out of control. This recipe is the result one of those ‘out of control’ days.
Originally, I was going to make an Italian seasoned roasted cauliflower and creamy peas. Two different dishes, two different recipes, two different posts. Gobi Matar Masala Cauliflower and Peas was definitely not on my mind.
Yet, when I got in the kitchen, I didn’t feel like doing that. I wanted to combine them, not combine them, not make what was originally planned, stick to the plan…my mind is a crazy place at times.
My daughter has been very picky as of late and Indian food is one way I can get her to eat any vegetable (even mushrooms if I cut them, shhh, please don’t tell her.)
I have been concerned about her lack of interest in anything not processed and when I started thinking Indian, I just went with my gut and made a recipe. I did not consult a cookbook, blog, Pinterest or a friend.I just followed my instincts and made a dish using the limited knowledge I have of the cuisine. So of course, the base is similar to the chana masala recipe I made a while back, but still wonderfully delicious. But this has fueled me to learn more about Indian cuisine so I can branch out. Stay tuned for more recipes. But I’d love to find a good cookbook to study from, so if you have a suggestion, please post it in the comments.
Gobi Matar Masala (Cauliflower and Peas)
- 2 tbsp extra virgin olive oil
- 8 oz mushrooms; sliced
- 1 head cauliflower; cut into florets
- 1-16 oz pkg frozen peas
- 1 tbsp butter
- 1-15 oz can crushed tomatoes
- 1-15 oz can diced tomatoes
- 1/2 cup cream
- 1/2 tsp turmeric
- 1/2 tsp chili powder (Indian not Mexican)-MORE for spicier
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/8-1/4 tsp sugar (optional)
Heat a large skillet or pot over medium-high and add the oil. Once the oil is hot, add the mushrooms and sauté for 2 mins, allowing them to sear and get golden.
Add the cauliflower and the butter and cook for an additional 5 minutes, allowing the cauliflower to get some color and soften.
Once the cauliflower has soften, remove vegetables from the pan; set aside.
Add the crushed tomatoes to the hot pan, off heat and mix in the spices.
Once the spices have been fully blended, slowly add the cream, whisking in until smooth.
Return the cauliflower and mushrooms to the pan, mix into the sauce.
Cook on medium heat, and add the canned tomatoes.
Bring to a low rolling simmer and cook for about 10 minutes or until the cauliflower has fully softened to the desired texture.
Reduce heat to low and stir in the peas gently the mixture. Once they are heated through, serve.
This can easily be made vegan: omit the cream altogether and sub more EVOO for the butter.
I’d like to thank my friend Rini of Healing Tomato. After I made the dish, I told her what I did and she gave me the name. Otherwise, I’d have no idea what to call it.
Update: Since making this, I’ve dabbled a bit more in Indian food. You might like:
- Chicken and Sweet Potato Curry
- Slow Cooker Butter Chicken
- Butter Chicken
- Potato and Pea Curry
- Tuna Curry