Gobi Matar Kurma is a delicious side dish made of Cauliflower and Peas. It goes very well with Naan, Roti or Pulkas.
I always feel breakfast is an important meal of the day. There is a popular saying that have your breakfast like a King. I strongly believe in this. Today's recipe is one such dish it goes well for breakfast, lunch, or dinner.
Whenever I run out of Ideas I usually go for Kurma. It is a one-pot dish. We can prepare easily with the available ingredients.
Only the masala base and the other steps remain the same. Instead of Peas and Gobi, you can use any veggies of your choice.
What is Kurma
Kurma or Korma is a popular dish from the Indian Sub Continent. We can prepare it from Meat or Vegetables or as a combination. It is like a thick stew.
Variations to Gobi Matar Kurma
- If you are not able to source poppy seeds you can just skip I or add 5 cashew nuts instead of that
- You can use Green peas fully or Cauliflower in this kurma.
- Adding potato or carrot and beans would also be a nice try.
- Instead of Coriander Leaves, we can use Kasuri Methi to garnish.
Serving Suggestions:
- Gobi Matar Kurma pairs well with Naan , Roti Phulka
- Also goes well with Poori or Chapati
- We can also serve it along with Pulao or Biryani as a side gravy.
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Here is a video of Gobi Matar Kurma
How to Prepare Gobi Matar Kurma ,Pictorial
1 . In a blender add in 2 cardamom pod, 1 Green Chilli,2 tbsp Roasted Gram Dal,1 tsp poppy seeds (You can skip if you are not able to source), ¼ cup Grated coconut, and ¼ cup Water. Blend everything to a fine paste. Set aside
2. Heat a pressure cooker with oil, once it’s hot add 2 bay leaves, 1-inch Cinnamon Stick, and 1 tsp of Fennel Seeds. Let it splutter and then add in 2 onions, Sauté until it is transparent. Next, add in 1 tbsp of ginger garlic paste and saute till the raw smell leaves.
3. Next, add in ½ cup of tomato puree and saute till the oil separates from the gravy. To this next, let’s add in the spice powders.
4. Add 1 tbsp of Red Chilli powder, 1 tsp of Coriander powder, ½ tsp of Garam Masala, and ¼ tsp of Turmeric powder. Combine everything and cook for 2 mins.
5. And then add in about ½ cup of water. Cook for 2 mins. Next, add in about 1 cup of Green Peas.
6. If using fresh peas add it directly, if using frozen peas thaw it and then add it to the gravy. If using dried green peas, soak it in water overnight and pressure cook for 3 whistles, and then add it to the gravy.
7. Mix well and then add in 1 cup of balanced Cauliflower. To blanch the cauliflower. Bring water to boil to this add a pinch of turmeric powder and salt and switch off the flame.
8. Add cauliflower to the boiled water and let it sit for 5 mins and then drain the cauliflower.
9. Add the ground coconut paste to the gravy and about 2 cups of water. Check for salt and spice and pressure cook for 3 whistles in high flame and switch off.
10. Wait until the pressure is released on its own and then open the cooker. Finally, garnish with Kasuri Methi or Coriander serves.
11. Serve hot with Chapati or Poori. Goes well with Pulao as well.
Gobi Matar Kurma | Green Peas Cauliflower Gravy
Ingredients
To Grind
- 1 Green Chilli
- 2 Cardamom pods
- 2 tbsp Roasted Gram Dal
- 1 tsp Poppy Seeds
- ¼ cup Grated Coconut
- ¼ cup Water
To Pressure Cook
- Oil
- 3 Bay LEaves
- 1inch Cinnamon Stick
- 1 tsp Fennel Seeds
- 2 Onions
- 1 tbsp Ginger Garlic paste
- ½ cup Tomato Puree
- 1 tbsp Red Chili powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ tsp Turmeric powder
- 2½ cup Water
- 1 cup Green Peas
- 1 cup Cauliflower
- Salt as needed
- 2 tbsp Coriander leaves to garnish
Instructions
- In a blender add in 2 cardamom pod, 1 Green Chilli,2 tbsp Roasted Gram Dal,1 tsp poppy seeds (You can skip if you are not able to source), ¼ cup Grated coconut, and ¼ cup Water. Blend everything to a fine paste. Set aside.
- Heat a pressure cooker with oil, once it’s hot add 2 bay leaves, 1-inch Cinnamon Stick, and 1 tsp of Fennel Seeds. Let it splutter and then add in 2 onions, Sauté until it is transparent. Next, add in 1 tbsp of ginger garlic paste and saute till the raw smell leaves.
- Next, add in ½ cup of tomato puree and saute till the oil separates from the gravy. To this next, let’s add in the spice powders. Add 1 tbsp of Red Chilli powder, 1 tsp of Coriander powder, ½ tsp of Garam Masala, and ¼ tsp of Turmeric powder. Combine everything and cook for 2 mins.
- And then add in about ½ cup of water. Cook for 2 mins. Next, add in about 1 cup of Green Peas. If using fresh peas add it directly, if using frozen peas thaw it and then add it to the gravy. If using dried green peas, soak it in water overnight and pressure cook for 3 whistles, and then add it to the gravy.
- Mix well and then add in 1 cup of balanced Cauliflower. To blanch the cauliflower. Bring water to boil to this add a pinch of turmeric powder and salt and switch off the flame. Add cauliflower to the boiled water and let it sit for 5 mins and then drain the cauliflower.
- Add the ground coconut paste to the gravy and about 2 cups of water. Check for salt and spice and pressure cook for 2 whistles in high flame and switch off. Wait until the pressure is released on its own and then open the cooker. Finally, garnish with Kasuri Methi or Coriander serves.
- Serve hot with Chapati or Poori. Goes well with Pulao as well.
Video
Notes
- Goes well with Roti or Paratha , Chapati or Poori
- You can also use cream for a richer version.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Vaishali
The kurma sounds really rich and delicious with ingredients like coconut and poppy seeds . We do not eat such curries for breakfast , but surely can eat it for lunch .
Radha R
Loved the idea of having breakfast like a king. Awesome kurma. Definitely yummy to go with rice, roti, and naan.
Sandhya Ramakrishnan
I am a big fan of kurma and gobi matar seems like a great combination. The flavor of coconut and poppy seeds are amazing. Perfect for weeknight dinner.
Suma Gandlur
I have bookmarked this recipe. I usually tend to follow the north Indian style when making aloo gobhi. This kurma sounds very flavorful.
Harini Rupanagudi
This version of adding coconut and poppy seeds definitely makes it unique. Shall try this version soon.