Gobi Matar Sabzi with Roti
Cauliflower and peas in a classic onion-tomato masala, served with rotis as a complete vegetable main.
Gobi matar is a familiar North Indian sabzi. Here it is portioned and plated with roti so it counts as a full lunch or dinner main in a diet plan.
Roasting or dry-sautéing cauliflower first helps it stay less soggy and more flavorful.
Nutrition
Per 1 plate with 2 rotis (half recipe)
- Calories
- 360 kcal
- Protein
- 12 g
- Carbs
- 55 g
- Fat
- 11 g
- Fiber
- 12 g
Dietary
plant based · soy free · nut free
Protein sources
peas · whole wheat roti
Ingredients
- 13 cups Cauliflower florets
- 21 cup Green Peas
- 31 Onion, finely chopped
- 41 Tomato, chopped
- 51 tsp Ginger-garlic paste
- 61/2 tsp Cumin Seeds
- 71/2 tsp Turmeric
- 81 tsp Coriander powder
- 91/2 tsp Red chilli powder
- 101/2 tsp Garam Masala
- 111.5 tbsp Oil
- 12Salt to taste
- 13Coriander leaves
- 144 Rotis for serving
Instructions
- 1
Heat 1/2 tbsp oil in a wide pan and saute cauliflower florets with a pinch of salt until lightly golden at the edges; set aside.
Do not over-steam cauliflower or it collapses into the gravy.
- 2
In the same pan, heat remaining oil. Add cumin, onion, then ginger-garlic; cook until onion softens.
Frozen peas need only a few minutes; add them later than fresh peas if needed.
- 3
Add tomato and dry spices with salt. Cook until the masala thickens.
A wide pan helps moisture escape so the sabzi stays semi-dry for roti.
- 4
Return cauliflower, add peas and a splash of water. Cover and cook until florets are tender but not mushy, 8–10 minutes.
Kasuri methi at the end is optional for a dhaba-style aroma.
- 5
Finish with garam masala and coriander. Serve with rotis.
Prep florets similar in size for even cooking.
Masala styles
- Drier sukhi sabzi: skip extra water and cook uncovered.
- Gravy style: add more tomato and a little water for a wetter curry.
- Add capsicum for extra vegetable volume.
Plate adjustments
- Millet roti for a gluten-free variation.
- Pair with plain dal when you want more protein.
- Serve with kachumber for crunch.