Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)
A vegetarian North Indian Recipes recipe with cauliflower (gobi) - cut into florets, green peas (matar), turmeric powder (haldi). Ready in 1h 11m, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Amritsari Gobi Matar recipe, grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder
cauliflower (gobi) - cut into florets(1) - 2
Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water
cauliflower (gobi) - cut into florets(1)badam (almond) - soak in warm water for 15 minutes and peel the skin(20)cashew nuts(15) - 3
You can adjust the consistency while grinding
- 4
Heat a pan/wok with oil and temper with cumin seeds
cumin seeds (jeera)(1/2 teaspoon) - 5
Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes
turmeric powder (haldi)(0.1 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/2 teaspoon)green chilli(2)badam (almond) - soak in warm water for 15 minutes and peel the skin(20) - 6
Now add the cauliflower, peas and mix well
cauliflower (gobi) - cut into florets(1)green peas (matar)(1/2 cup) - 7
Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy
cauliflower (gobi) - cut into florets(1)badam (almond) - soak in warm water for 15 minutes and peel the skin(20) - 8
Add the garam masala powder and stir in the almond cashew cream and let it come to a boil
turmeric powder (haldi)(0.1 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/2 teaspoon)cashew nuts(15) - 9
Switch off, garnish with cilantro leaves and serve hot
coriander (dhania) leaves - few sprigs - 10
Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner
Rate this recipe
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Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)
A vegetarian North Indian Recipes recipe with cauliflower (gobi) - cut into florets, green peas (matar), turmeric powder (haldi). Ready in 1h 11m, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the Amritsari Gobi Matar recipe, grind the ingredients given under ‘for the gravy’ into a puree using a mixer grinder
cauliflower (gobi) - cut into florets(1) - 2
Grind the soaked and peeled almonds and cashews into a cream by adding 1/4 cup of water
cauliflower (gobi) - cut into florets(1)badam (almond) - soak in warm water for 15 minutes and peel the skin(20)cashew nuts(15) - 3
You can adjust the consistency while grinding
- 4
Heat a pan/wok with oil and temper with cumin seeds
cumin seeds (jeera)(1/2 teaspoon) - 5
Add the puree, turmeric powder, chilli powder, dhania powder, salt and cook over low flame for 5 to 7 minutes
turmeric powder (haldi)(0.1 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/2 teaspoon)green chilli(2)badam (almond) - soak in warm water for 15 minutes and peel the skin(20) - 6
Now add the cauliflower, peas and mix well
cauliflower (gobi) - cut into florets(1)green peas (matar)(1/2 cup) - 7
Add 1/2 cup water (adjust) and cook them covered till the cauliflower is just done and soft but not mushy
cauliflower (gobi) - cut into florets(1)badam (almond) - soak in warm water for 15 minutes and peel the skin(20) - 8
Add the garam masala powder and stir in the almond cashew cream and let it come to a boil
turmeric powder (haldi)(0.1 teaspoon)coriander powder (dhania)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1/2 teaspoon)cashew nuts(15) - 9
Switch off, garnish with cilantro leaves and serve hot
coriander (dhania) leaves - few sprigs - 10
Serve Amritsari Gobi Matar along with Pudina Tawa Paratha for a delicious weekday lunch or dinner
Rate this recipe
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