Cauliflower peas masala

If I feel exuberant and joyful I would like to please my palate with a delectable meal, and on the other hand when I feel anxious and stressed I used to cook an elaborate meal as it succors to shift my focus of attention in a positive manner. In either case, my family gets benefited by enjoying a very palatable meal meticulously prepared by me.😊


I don’t like to check the nutrient values or count the calories of food that I serve to my family when I decide to pamper ourselves occasionally. I would just transform our regular meal into a tongue-tickling thali by serving vibrant roti (Indian bread) generously smeared with ghee, aromatic pulao (rice), creamy dal (lentil or legume curry), succulent vegetables and sinfully decadent dessert.


Here I have elevated the humble cauliflower masala to a whole new level just by adding a good lashing of oil with no guilt. Let me take you to the recipe for flavorful succulent gobi matar masala with no further ado:


Time taken: 30 min.

Yields: 2 cups (400 ml)


  1. Cauliflower – 1 No. (medium sized)
  2. Fresh peas – as desired
  3. Onion – 1 No.
  4. Tomato – 1 No.
  5. Cooking oil – 50 ml
  6. Cumin seeds – ¼ tsp
  7. Turmeric powder – ½ tsp
  8. Red chilli powder – ¼ tsp
  9. Garam masala (or curry powder) – ½ tsp
  10. Salt – 1 tsp
  11. Fresh coriander leaves

For grinding:

  1. Green chillies – 3 Nos.
  2. Ginger – 1″ piece
  3. Garlic cloves – 15 Nos.
  4. Green cardamom – 2 Nos.


Cooking procedure:

  • Break cauliflower into bite-sized florets and blanch them in hot saline solution.
  • Microwave peas for 3 minutes and keep aside.
  • Cut onion into thin slices and chop tomato into cubes.


  • Grind the ingredients listed above into a fine paste after adding little water.


  • Heat a pan with oil in medium flame.
  • Add cumin seeds, when they begin to crackle add onion slices and sauté until translucent.
  • Add diced tomato, ground masala followed by salt (½ tsp) and saute until oil starts oozing out.
  • Add turmeric & red chilli powder and saute for few seconds.
  • Add blanched cauliflower & cooked peas and coat them with masala.
  • Pour water (¾ cup) into the pan and bring it to a boil.
  • Add salt (½ tsp) and mix well.
  • Now reduce the heat, cover and simmer until vegetables are cooked soft.
  • Add garam masala and close the pan again for 2-3 minutes allowing the vegetables get infused with flavors.
  • Sprinkle chopped coriander leaves and mix well.
  • Serve with roti, chappathi, or rice.


Tips & Tweaks :

  • You may also add other vegetables that don’t turn mushy (like potato) along with cauliflower.
  • If you like to reduce the oil, then you should reduce the no. of chillies and salt accordingly. (in other words, the more oil you use, the more chillies & salt needed.)
  • It is always a good practice to add ginger-garlic paste along with tomatoes as it helps to cook them faster with no mess.
  • Cardamom plays an important role in here for its amazing flavor.
  • I have prepared those yellow roti after adding turmeric powder & ajwain seeds (omam) into the dough.

91 Comments Add yours

  1. Jyoti Rao says:

    This is my all time favourite dish😍 Delicious 😋

    1. Megala says:

      Same for me. 🙂 Thanks.

  2. Doni W says:

    Ms Megala, this looks sooooo yummmyyy!
    OMG I love Indian food! =)

    1. Megala says:

      I’m so glad, thanks Doni. 🙂

      1. Doni W says:

        No worries, Ms Megala 😀

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