Gobi Matar Curry - Cauliflower and Peas Curry

Cauliflower and peas curry is a delicious main dish or side dish that could be served with flatbreads or rice, anytime of the day. It is really simple to make, but so flavorful with a variety of spices, and has the potential to appease the yearning for curries that many of us have from time-to-time.

A Malaysian take on the classic Indian dish called gobi matar, this dish has been tweaked to provide a spicy, curry gravy. Gobi translates as cauliflower while matar is green peas, so gobi matar basically uses cauliflower florets and green peas as the main ingredients. It took me a long time to perfect this dish; but the day family members commented that the curry was tasty, I knew I had found the right combination of spices to suit curry lovers' taste!


A heady mixture of spices in this recipe is toned down with coconut milk, an essential ingredient in curries, Malaysian style. Freshly extracted coconut milk is used in this recipe, but canned coconut milk may be used as a substitute if fresh coconut milk is unavailable. The aroma and richness of creamy coconut milk gives this curry the lovely taste that goes well with other main dishes or side dishes.

The cauliflower and peas should be added towards the end of the cooking when the curry has simmered and reached the right consistency required. The thickness of the gravy is a matter of personal preference. If you like the curry to be dry, just simmer it longer or until the curry is almost dry. If you like to have some gravy, keep the heat low and add some water if necessary.



1. Cut the cauliflower into florets and soak it in water to which salt has been added. After 10 minutes, rinse the florets.

2. Extract 2 cups thick coconut milk and 2 cups thin coconut milk from the grated coconut. Alternatively, use ready-made or canned coconut milk, in which case you may substitute the thin coconut milk with water.

3. Heat a pan or skillet and pour in the coconut oil.

4. Once the oil is hot, add in the onion, garlic, ginger and curry leaves, and stir lightly.

5. Add the mustard seeds, cumin seeds and fenugreek seeds, and stir.

6. Once the mustard seeds start spluttering, add in the chilli and tomato.

7. Pour in the thin coconut milk and tamarind juice.

8. Add curry powder, turmeric powder and salt.

9. Cover the skillet and allow the curry to simmer for about 10 minutes on low heat.

10. Add the thick coconut milk and allow to simmer for another 5 minutes with skillet covered.

11. Then add the cauliflower, peas and fennel powder, and simmer for another 5 minutes, with the cover on.

12. Garnish with shredded coriander leaves and remove from the stove.