Amritsari Gobi Matar Recipe (Punjabi Style Creamy Cauliflower and Peas Curry)
Experience the rich and comforting flavors of North Indian cuisine with this delightful Amritsari Gobi Matar, a creamy cauliflower and peas curry that is sure to become a favorite at your dinner table. This dish beautifully marries the subtle sweetness of peas with the aromatic spices and the richness of almond and cashew cream, creating a truly memorable culinary experience. Paired with soft Pudina Tawa Paratha, it makes for a satisfying meal perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1, cut into florets |
| Green peas (Matar) | 1/2 cup |
| Turmeric powder (Haldi) | 1/8 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Onions | 2, finely chopped |
| Tomatoes | 4, pureed |
| Green chilies | 2, slit |
| Garlic | 4 cloves, minced |
| Ginger | 1/2 inch, minced |
| Almonds (Badam) | 20, soaked in warm water for 15 minutes, peeled |
| Cashew nuts | 15 |
| Sunflower oil | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Coriander leaves (Dhania) | A few sprigs, for garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 320 |
| Protein | 8 g |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 4 g |
| Sodium | 150 mg |
Preparation Time
- Preparation: 26 minutes
- Cooking: 45 minutes
- Total: 71 minutes
Servings
- Serves: 2
Instructions
To start your culinary journey with the Amritsari Gobi Matar, the first step involves creating a smooth, luscious gravy that will serve as the foundation for your dish. Begin by taking your onions, tomatoes, green chilies, garlic, and ginger, and grind them into a fine puree using a mixer grinder, ensuring that all ingredients are well combined.
Next, transform your soaked and peeled almonds and cashews into a creamy consistency by adding approximately 1/4 cup of water during the grinding process. The amount of water can be adjusted based on the desired creaminess of your sauce.
Now, heat a pan or wok over medium heat and add sunflower oil. Once the oil is hot, add the cumin seeds and allow them to sizzle until fragrant. Carefully pour in your prepared puree, followed by the turmeric powder, red chili powder, coriander powder, and salt to taste. Stir well and let this mixture simmer over low heat for about 5 to 7 minutes, allowing the flavors to meld beautifully.
With the gravy ready, it’s time to introduce the star ingredients: add the cauliflower florets and green peas to the pan. Gently mix everything together and pour in about 1/2 cup of water. Cover the pan with a lid and allow the vegetables to cook until the cauliflower is tender yet firm, ensuring it does not become mushy.
Once the cauliflower is cooked to perfection, sprinkle in the garam masala powder for an added depth of flavor, and stir in the creamy almond-cashew mixture. Allow the curry to come to a gentle boil, letting all the ingredients harmonize beautifully.
To finish, switch off the heat and garnish with fresh coriander leaves. This dish is best enjoyed hot, served alongside warm Pudina Tawa Paratha, making for a truly comforting and satisfying meal. Dive into the rich, creamy goodness of Amritsari Gobi Matar, and relish each delightful bite!
Enjoy Your Meal!
This Amritsari Gobi Matar is not just a dish; it’s a celebration of flavors and textures that will surely leave you wanting more. Perfect for a cozy dinner or a gathering with loved ones, this recipe embodies the essence of Punjabi hospitality and warmth.
