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Cauliflower or Gobhi is very common vegetable in Indian kitchen, generally I prepared aloo gobhi or gobhi ke parathe for lunchboxes. But sometime for a change we made gobhi matar ki sabzi or you can say gobhi keema recipe.

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For this recipe, you have to slightly cook the gobhi in oil and then saute with tomato masala and boiled peas. This recipe is perfect option for lunch menus or lunchboxes. You can serve this gobhi matar sabzi with bowl of dal and curd as side dish. Gobhi matar ki sabzi is very simple to cook and healthy side dish which liked by all in my family.

What are the Benefits of Cauliflower?

Everyone loves gobhi or cauliflower and its very popular ingredient in some comfort food recipes such as Indian Pakoras, Punjabi Parathas, Indian curries and many more. It keeps your bones healthy and reduces the high blood pressure. It keeps your eyes in good shape, maintains hormonal balance, help you to lose weight and flushes out the toxins from your body.

Cauliflower contains antioxidants that help to strengthen the immune system. One regular serving of cauliflower contains 77 percent of the recommended daily value of Vitamin C. It is also a good source of Vitamin K, thiamin, riboflavin, niacin, manganese phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese. It is very low in fats and that comes from unsaturated fats and Omega-3 fatty acids.

Other alternate Cauliflower recipes are Hyderabadi Vegetable Curry, Gobhi Ke Pakore, Aloo Gobhi ki sabzi, Gajar gobhi and Salghum ka Achaar, Gobhi Kasoori.

Ingredients for Gobhi Matar Keema Recipe:

2 Cups Cauliflower, Grated

1/2 Cup Green Peas, Boiled

1/2 Cup Tomatoes, Finely Chopped

2 Green Chilies, Chopped

2 Tsps. Ginger Garlic Paste

1 Tsp. Cumin Seeds

Red Chili Powder to Taste

Salt to Taste

1/2 Tsp. Coriander Powder

1/2 Tsp. Turmeric Powder

1/2 Tsp. Garam Masala

3 Tbsps. Oil

1/2 Tsp. Asafoetida

How to make Gobhi Keema Recipe:

Wash and Chop the cauliflower into fine pieces. Heat the oil in a non-stick pan and add finely chopped gobhi and saute on medium flame till to little golden and cooked. Remove from the flame and transfer into separate plate and keep aside. Heat the oil again in same pan and when become hot, add cumin seeds, asafoetida, green chilies and ginger paste and saute few seconds. Add chopped tomatoes and saute till to mushy or soft. Add boiled peas, salt, red chili powder, coriander powder, garam masala, turmeric powder and mix well. Add cooked gobhi and mix well. Don’t over cook otherwise you lose crunchiness. Add chopped coriander for garnishing. Serve hot gobhi matar with phulkas and curd as lunchbox menu.