Gobi mattar:purple cauliflower and pea curry

Main Dish
2 servings
15 min
30 min
Very Easy
This recipe is better for you. Otherwise, nutritionally speaking, purple and white cauliflower are exactly the same–low in calories, high in fiber, no fat, with a nice amount of vitamin A, folate and vitamin K.


Number of serving: 2
4 tablespoons ghee or canola oil

1 1/2 cups thinly sliced red or yellow onion

1 teaspoon salt

2 cups purple cauliflower florets cut into small bite-sized pieces

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon fresh ginger paste (about 1/2″ cube ginger peeled and pulverized into a paste)

1/2 teaspoon fresh garlic paste (1 clove garlic peeled and ground into a paste)

1/2 cup water

1 1/2 cups frozen peas, thawed

1 tablespoon pappula podi

1 tablespoon lemon juice

salt to taste

1/2 cup chopped cilantro leaves for garnish


  • Heat ghee or oil in a heavy-bottomed deep skillet over medium high heat.
  • Add onions, and sprinkle with salt and cook, stirring, until the water is cooked out of the onions and they are a deep golden color.
  • Add cauliflower, mustard seeds and cumin seeds, and cook, stirring, for another couple of minutes. Add ginger and garlic pastes, and cook, stirring, until the onions are a deep reddish brown.
  • Add water, and cover skillet and turn heat down to low. Allow to simmer until the cauliflower can be pierced with a fork, but is not mushy.
  • Add peas, and if needed a little bit of water to make a curry sauce. Sprinkle pappula podi over the vegetables, and stir to thicken sauce.
  • Add lemon juice, simmer for another minute and then taste for salt. If needed, add some–but you probably won’t need to.
  • Stir in chopped cilantro leaves and serve immediately.


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