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Gobi Vatana Subzi Recipe (Cauliflower Vatana Nu Shaak)

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Tarla Dalal • 24 June, 2020

Gobi Vatana Subzi Recipe (Cauliflower Vatana Nu Shaak) | Tarla Dalal

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गोभी मटर सब्जी रेसिपी | गोभी वटाना नू शाक | गोभी मटर की सब्जी | फूलगोभी की सब्जी - हिन्दी में पढ़ें (Gobi Vatana Subzi, Cauliflower Vatana Nu Shaak in Hindi)

Table of Content

About Gobi Vatana Subzi, Cauliflower Vatana Nu Shaak

Ingredients

Methods

How to make Gobi vatana subzi

Pro tips for gobi vatana sabzi

Nutrient values

Gobi Vatana Sabzi | Gobi Matar | Cauliflower Vatana Nu Shaak recipe | gobi vatana sabzi |

Gobi Vatana Subzi, also known as Cauliflower Vatana nu Shaak, is a traditional dry Gujarati sabzi made by combining tender cauliflower florets with sweet green peas and everyday Indian spices. This wholesome vegetable preparation celebrates the simplicity of Gujarati home cooking—light, flavorful, and perfect for everyday meals. Unlike gravies or curd-based dishes, this recipe is pleasantly dry, allowing the natural taste of the vegetables and spices to shine through.

Ideal for a nutritious lunch or dinner, this sabzi pairs beautifully with rotis, phulkas, or theplas, making it a versatile addition to any Indian menu. The gentle spices coat the vegetables perfectly without overpowering them, resulting in a comforting dish that appeals to all age groups. Its balanced flavors, quick cooking method, and minimal ingredients make it especially popular among health-conscious cooks and busy families.

Whether you’re exploring authentic Gujarati cuisine or simply looking for a light and tasty vegetable dish, Gobi Vatana Subzi is a must-try. Its clean flavors, ease of preparation, and vibrant texture make it ideal for everyday cooking as well as lunchboxes. This dry sabzi is a wonderful reminder that traditional recipes don’t need heavy gravies or curd to deliver satisfying taste—sometimes, the simplest combinations are the most delightful.

Ingredients

For Gobi Vatana Subzi

3 cups cauliflower florets
1 cup green peas
2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp chopped coriander (dhania)

Method

Gobi Matar Sabzi Recipe

To make Gobi Matar Sabzi, heat oil in a deep non-stick kadhai (pan) and add cumin seeds and asafoetida (hing).
When the seeds begin to crackle, add turmeric powder, cauliflower florets, green peas, and salt. Mix well, cover with a lid, and cook on a medium flame for 5 minutes, stirring occasionally.
Add chili powder, coriander-cumin (dhania-jeera) powder, and fresh coriander leaves. Mix thoroughly and cook on a medium flame for another 2 minutes, stirring occasionally.
Serve the Gobi Matar Sabzi hot.

Gobi Vatana Subzi, Cauliflower Vatana Nu Shaak recipe with step by step photos

How to make Gobi vatana subzi

1. To prepare gobi matar sabzi recipe, firstly clean the cauliflower head, remove the leaves and cut them into medium-sized (bite-sized) florets. If you detest the flavour of raw cauliflower then blanch them before preparing the cauliflower peas masala.
2. Rinse the cauliflower florets with water. If you are afraid of the hidden crawlies inside the cauliflower, then boil them for 3-4 minutes, drain and pat dry them before using. If you have more time, then submerge them in salted water for 15 minutes and then use.
3. To make Amritsari gobi matar recipe, heat the oil in a deep non-stick kadhai.
4. Once the oil is hot, add the cumin seeds.
5. Add asafoetida.
6. When the seeds crackle, add the turmeric powder. Adding haldi in tempering helps to provide aloo gobhi a beautiful yellow hue.
7. Add cauliflower.
8. Add green peas. If using fresh green peas, then remove them from the pods and measure one cup. If using frozen peas, simply wash them.
9. Add salt and mix well.
10. Cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Cook till the cauliflower is succulent and just done, do not overcook as we want gobhi to be soft but not mushy. We are not adding water additionally to cook the cauliflower, the steam created with closed lid is enough to cook gobhi till tender.
11. Add the chilli powder as per the spice level you prefer.
12. Add coriander-cumin seeds powder. To enhance the flavor of matar gobi, you can add garam masala or amchoor powder.
13. Add coriander. We have kept this gobi matar recipe very simple without adding onions, ginger-garlic or tomatoes. You can add if you wish to.
14. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. This sabzi is made with very minimal ingredients that you will easily find in your pantry. You can also add 1 to 2 tbsp of water if you find it little dry.
15. Serve cauliflower vatana nu shaak hot with roti or chapati. Garlic Cauliflower, Khatta Gobhi, Tandoori Gobi are some other recipes that you can prepare using cauliflower.

Pro tips for gobi vatana sabzi

1. If you detest the flavour of raw cauliflower then blanch them before preparing the cauliflower peas masala.
2. Rinse the cauliflower florets with water. If you are afraid of the hidden crawlies inside the cauliflower, then boil them for 3-4 minutes, drain and pat dry them before using.
3. Cook till the cauliflower is succulent and just done, do not overcook as we want gobhi to be soft but not mushy. We are not adding water additionally to cook the cauliflower, the steam created with closed lid is enough to cook gobhi till tender.