Creamy Cauliflower and Peas Curry- Gobi Matar Masala

Are you looking for a simple vegetarian/ vegan curry to go with flatbread or rice? This curry is creamy and delicious with the roasted flavors from cauliflower. The sauce is versatile and is good with any vegetable of your choice, lentils, or beans. Cauliflower is always a favorite veggie option for me, and during the season, this vegetable is insanely inexpensive. The best way to prepare cauliflower is by roasting it. It brings out the nutty sweetness of the vegetable and complements well with any spicy meal. Here I have used a pan searing/ stir fry technique to roast the cauliflower. But you can also roast them in the oven.

Cauliflower and green peas are a classic Indian combination. Gobi Matar is a famous North Indian dish and a great accompaniment for naan or pulka. I often make it for dinner, but this time tweaked the recipe a bit for a low-calorie curry with coconut milk instead of cream. It adds flavor and creaminess to the sauce and is just like kurma. The base sauce consists of tomatoes, onions, and cashew nuts. The sauce is then blended with all the ingredients in a blender for a creamy consistency. The flavors are warm and comforting. Cauliflower is a gluten-free, low-carb substitute for rice or pasta. It is rich in nutrients like Vitamin C, antioxidants, and dietary fiber. Cauliflower has a subtle flavor and sweetness to it and is perfect for this curry sauce. Also, fresh green peas are healthy green veggies and are naturally sweet. Try this simple side dish and let me know how it turned out :) Happy Cooking!

How to cook the perfect roast cauliflower
To bake the cauliflower- Roasting deepens the subtle flavor of the cauliflower. Break the cauliflower into bite-sized pieces as uniform as possible so they all roast at relatively the same speed. Make sure you dry the cauliflower with a paper towel. Preheat the oven, to 450 degrees F. Arrange cauliflower florets on a greased baking sheet. Drizzle with oil, turmeric powder, salt, and pepper to taste. Toss well and roast for 15-20 minutes until florets are fork-tender and browned. Remove from oven and set aside. You can also use frozen cauliflower.

For the stove top method, use a heavy bottom pan or a cast-iron skillet for the best results. Cast iron will retain heat longer and help in quickly roasting the vegetable. Do not overcrowd the pan. Add three tbsp of oil to the pan. Spread out the cauliflower in a single layer and roast on one side till slightly golden. Using a wide spatula and gently toss and flip to the other side. Continue roasting till all sides are crispy, and the cauliflower is fork-tender.

The sauce- The gravy is luscious and creamy and tastes irresistible. Roasting the cauliflower enhances the flavor of the sauce. The sauce consists of coconut milk, tomato-onion paste combined with earthy spices, and cashew nut paste. Cashew nut adds a nutty flavor and helps thicken the sauce, but it is optional. Coriander, cumin, garam masala, etc, adds more flavor. You can add vegetables of your choice like mixed vegetables, potatoes, paneer, chickpeas, or kidney beans.

Creamy Cauliflower and Peas Curry- Gobi Matar Masala Recipe

Ingredients
1 large head of Cauliflower
Green peas- 1 cup
Onion chopped- 1 cup
Green chilly-3- 4
Tomato-3
Ginger- 1 inch thick piece
Garlic- 3-4 pods
Cashew nuts- 7-8 (optional)
Thick coconut milk- 1 cup
Cumin - 1/2 tsp
Turmeric powder- 1/4 tsp
Kashmiri chilly powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Coriander leaves- garnish
Kasoori methi powder- a pinch
Oil- 3 tbs
salt to taste

Wash and separate the cauliflower flowerets, pat dry, and season with salt, pepper, and turmeric powder and toss them gently. Heat a cast-iron skillet or a frying pan and add three tablespoons of oil and add cumin seeds and let it fry for a minute. Spread out the cauliflower in a single layer and roast on one side till slightly golden. Using a wide spatula, gently toss and flip to the other side. Continue roasting till all sides are crispy, and the cauliflower is fork-tender. Drain and set aside (If you are planning to roast the cauliflower in the oven, check the instruction about roasting cauliflower)

Heat oil in a pan and add chopped onion, chopped ginger, and garlic and saute for two to three minutes or till it changes color. Add chopped tomatoes and saute till the tomato turns soft and mushy. Allow this to cool down and make a puree along with the soaked cashew paste. Now bring it back to a simmer and cook for 4-5 minutes or till oil separates. Mix in salt, chilly powder, turmeric powder, coriander powder, garam masala, sliced green chilies, and one cup of boiling water. Stir in the green peas covers and cook till tender. Add the roasted cauliflower, thick coconut milk, kasoori methi powder, and let it simmer on low flame till the sauce thickens to desired consistency. Garnish with chopped coriander leaves and serve with naan, chapati, or pulao. Enjoy!