A classic vegetarian/vegan stew, Gobi Matar Korma is a simple Stew of Cauliflower and Peas, made at least a 100 different ways all over India and its sub continent and loved by everyone. Over the years that Ive been making this stew I developed a simple version we really enjoy as a main or side dish. Most times I don’t use coconut milk or cashews typically don’t add cashews unless its for special occasions, this time for Diwali. Its rich, spiced and so delicious. Another little trick I use to make it cook faster and without a whole lots of oil is to dry roast the cauliflower in the oven or air fryer.
This is for two reasons, one it reduces the moisture in the cauliflower intensifying the flavor and two because its partly cooked it dosent need that much oil the sauté. I also like to make a quick finishing garam masala which is optional but we love the fresh aromatic flavor of spices. Finishing masala is just a few spices ground up in coffee blender, usually cardamom, cinnamon, star anise, cloves, fennel etc. You can totally use store bought or garam masala you currently have, this is something I make for special occasions or sometimes I have it saved from a previous recipe.
Gobi Maatar Korma
- 1½ tablespoon any neutral oil or ghee or coconut oil
- 1 medium sized cauliflower broken into medium sized florets
- 1 heaped cup green peas, frozen defrosted or better still fresh
- 1 medium yellow about 1 cup onion finely chopped or grated
- 1 hot green chili, chopped, optional
- 3 fresh Roma tomatoes about 1 cup tomatoes finely chopped or pureed for smooth curry
- 1 teaspoon fresh minced ginger
- 1 teaspoon leveled ground cumin
- 1 leveled teaspoon ground coriander
- ½- 1 teaspoon garam masala, homemade or store bought, recipe for a quick finishing masala follows
- ½-1 teaspoon red chili powder (Indian) Lal mirch
- water as needed to thin out
- ¼ cup raw cashews about 8, soaked and blended long with the coconut milk
- 1 cup light coconut milk or water
Finishing Garam Masala
- ¼ to ½ piece star anise
- 4 green cardamom
- 1 small cinnamon stick about 1 inch
- 3 cloves whole
- 1/2 teaspoon fennel seeds
- ¼ teaspoon nutmeg
- Preheat the oven to 400°F.
- If you’re making your own finishing masala ( I highly recommend). Put all the ingredients listed in a coffee grinder and grind it to a smooth fine powder. Set aside or transfer to a clean small jar.
- Place the cauliflower florets on a baking sheet and roast the florets for 15 minutes till they begin to soften. You don’t have to cook it all the way because we’ll finish cooking it in the spice mix.
- Heat oil in a large skillet or wok. Add the onions and sauté till the onions start to turn golden. Add ginger, chillies and sauté for 1-2 minutes.
- Add chopped tomatoes along with salt. Fry till the tomatoes turns soft.
- Add all the ground spices and sauté well for 2 minutes.
- Add peas and partially roasted cauliflower. Mix and sauté for 2-3 minutes so the spice coats the vegetables.. Add coconut milk and bring it to a gentle boil.
- Cook for another 4-5 minutes till the cauliflower is tender but still holds its shape. Taste and season as needed.
- Add chopped cilantro leaves before serving. Enjoy!
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