North Indian
Gobi Matar
Gobi Matar is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 head cauliflower
- 1.5 cups green peas
- 1 onion
- 2 tomatoes
- 3 garlic cloves
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1.5 tsp ground coriander
- 1/2 tsp red chili powder
- 3/4 tsp garam masala
- 3 tbsp neutral oil
- 1/4 cup chopped cilantro
- 1 tsp salt
How to cook it
- Heat the oil in a wide pan and let the cumin seeds sizzle for 30 seconds.
- Add the onion, garlic, and ginger and cook until softened, about 6 minutes.
- Stir in the turmeric, coriander, chili powder, and chopped tomatoes and cook until saucy, about 5 minutes.
- Add the cauliflower florets and peas, season with salt, and toss to coat.
- Cover and cook on medium-low until the cauliflower is tender, about 15 minutes.
- Stir in the garam masala, finish with cilantro, and serve hot with roti or rice.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gobi Matar, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Gobi Matar carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Vegetables
- How this was set
- Hand audited
When to cook it
Gobi Matar takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on cauliflower, pea, and tomato.
From the same kitchens
More cooking from North India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.