Sukhi Sabzi ~ Methi Gobhi Matar

Methi Gobhi Matar

Methi, Gobhi and Matar are my winter favorites. North Indian tadka, aromatic spices, and season’s best produce brought together and you have a light, bright and flavorful stir fry. Rotis, Methi Gobhi Matar dry saute, salad and a cup of yogurt make for a filling and satisfying mid day meal.

Methi Gobhi Matar Recipe

Prep & Cooking: 45 mts

Serves 4-5 persons

Cuisine: North Indian



1 1/2 cups cauliflower

1 onion, finely sliced

1/2 cup fresh methi leaves, soak in salted water for 10 mts, drain and squeeze out water

1/4 cup fresh green peas

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida/hing/inguvva

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 1/2 tsps coriander pwd

pinch of garam masala pwd

salt to taste

1 1/2 tbsps oil

1 Bring water to a boil in a vessel, add salt, cauliflower florets and green peas let it cook for 5-6 mts on low to medium flame. Turn of heat and drain. Keep aside.
2 Heat oil in a vessel, add the cumin seeds and let them brown. Add the grated ginger, asafoetida and sliced onions and saute for 4 mts. Add coriander pwd, turmeric pwd, red chilli pwd and saute for a mt. Add the methi leaves and saute for 3-4 mts. Add the blanched gobhi and green peas.
3 Place lid and cook for 22-25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish)
4 Add garam masala pwd and adjust salt and combine well. Cook with out lid for another 2 mts and turn off heat. Place lid and let it rest for a few mts before serving. Serve hot with phulkas or paranthas.


Sukhi Sabzi ~ Methi Gobhi Matar

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. methi
  2. cauliflower



Methi, Gobhi and Matar are my winter favorites. North Indian tadka, aromatic spices, and season’s best produce brought together and you have a light, bright and flavorful stir fry. Rotis, Methi Gobhi Matar dry saute, salad and a cup of yogurt make for a filling and satisfying mid day meal.


I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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17 Responses

  1. arundati says:

    simple but flavourful…love the addition of methi leaves

  2. Sona says:

    simply good, thanx. if i want to buy garam masala then which one do u suggest.

    I usually use home ground garam masala pwd.

  3. meeso says:

    Nice pic and delicious recipe, looks tasty :)

  4. pr117 says:

    Sailu garu,
    Thanks for another nice recipe with methi leaves. Shall Cumin seeds be added in tadka before ginger& hing? If we add some carrots, this curry can be a wonderful mix veg curry. Any suggestion on how and when we can add carrot.

    I just updated the recipe. Add cumin seeds and as they brown, follow the rest of the procedure. Add carrots along with gobi and peas.

  5. Lubna Karim says:

    Wow…that’s an new combo to me…looks yummy….

  6. ధాంక్స్ శైలజగారు, ఈ చలికాలంలో విరివిగా దొరిగే కాలిప్లవర్,మెంతికూర కలిపి చేస్తే రుచి అమోఘంగా ఉంటుంది.

  7. Deesha says:

    I really love this combination. Makes a hearty side dish

  8. Lohitha says:

    Nice recipe, but can we use dry fenugreek leaves instead of fresh ones?

    Yes, you can use dried methi leaves.

  9. prabhala says:

    Wow! Timely recipe! colourful and tasty too!! will it be good if we add tomatoes? suggest na…!

    Try with tomatoes and leave your feedback. :)

  10. Kalva says:

    Love the methi touch to the curry

  11. Perfect that looks….. & but obviously yummy…… It tastes awesome with all these combined well….. & with phulkas…… Hmmmmmm…….


  12. Vikas says:

    One can do away with step 1. We usually prepare this dish with blanched cauliflower. The vegetables have enough moisture to cook in a pan on low / medium flame. It comes out a lot more crispier than the partially cooked version. The addition of tomatoes helps soften the vegetables in this style of preparation.

    I will try this one as well and revert.

    The one good thing about this series is the use of methi with a lot more vegetable combos. In our homes since childhood we have had a plain vanilla dish of potato and methi (dry, saute). Primarily because, as I pointed out earlier, removing the bitter taste from methi and bitter gourd was a strict no-no. While you seem to be doing it every time. Since methi was supposed to be had bitter it was never tried with other vegetables or rice.

    Interesting how versatile an ingredient can become with minor changes.

    Have updated the recipe, Vikas. Sorry for the confusion. :)

  13. Latha says:

    Dear Sailu,

    your love for fresh fenugreek is very contagious. I’m grabbing it whenever it’s available at the indian grocery. i made this dish today with new potatoes, gobi and peas. lovely aroma as the methi is fried. satisfying dish.

  14. Ambika says:

    Hi Sailu,

    Totally loved the dish, though I amped up the masala part, wanting a spicier version. Thanks for the recipe & keep them more coming.


  15. vn says:

    Hi Sailu,

    I have tried quite a few of your recipes & all of them are always a hit :-)

    Tried this one yesterday and it tasted awesome. Thank you very much for all your efforts for sharing the recipes !

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