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Gobi Matar Kurma
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5 from 4 votes

Gobi Matar Kurma | Green Peas Cauliflower Gravy

Gobi Matar Kurma is a delicious side dish made of Cauliflower and Peas. It goes very well with Naan, Roti or Pulkas.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 5
Calories: 81kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml


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
  • cup Water
  • 1 cup Green Peas
  • 1 cup Cauliflower
  • Salt as needed
  • 2 tbsp Coriander leaves to garnish


  • 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.



  • Goes well with Roti or Paratha , Chapati or Poori
  • You can also use cream for a richer version.


Calories: 81kcal | Carbohydrates: 13.6g | Protein: 3.4g | Fat: 2.2g | Saturated Fat: 1.3g | Sodium: 36mg | Potassium: 362mg | Fiber: 4.6g | Sugar: 5.6g | Calcium: 44mg | Iron: 2mg
Keyword Gobi Matar Kurma
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