Gobi Matar Masala (Cauliflower and Peas)

Course: Dinner
Cuisine: Indian
Author: Michelle De La Cerda
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.


  • 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

Spice Blend

  • 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)


  1. 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.
  2. Add the cauliflower and the butter and cook for an additional 5 minutes, allowing the cauliflower to get some color and soften.
  3. Once the cauliflower has soften, remove vegetables from the pan; set aside.
  4. Add the crushed tomatoes to the hot pan, off heat and mix in the spices.
  5. Once the spices have been fully blended, slowly add the cream, whisking in until smooth.
  6. Return the cauliflower and mushrooms to the pan, mix into the sauce.
  7. Cook on medium heat, and add the canned tomatoes.
  8. Bring to a low rolling simmer and cook for about 10 minutes or until the cauliflower has fully softened to the desired texture.
  9. Reduce heat to low and stir in the peas gently the mixture. Once they are heated through, serve.

Recipe Notes

This can easily be made vegan: omit the cream altogether and sub more EVOO for the butter.