Gobhi Keema Matar | Recipe Club

David Chang and Chris Ying are joined by Priya Krishna in the studio for this speical episosde of Recipe Club, with cauliflower as the theme ingredient. They try out a recipe for gobhi keema matar, a flavorful curry made with minced cauliflower and peas in a cilantro and onion gravy. Dave attempts to make it in a slow cooker (his method is strongly not recommended to try at home!); Priya makes a “doomsday” version using only shelf-stable ingredients; Chris makes a Tex-Mex version (ever heard of “pea-camole”?).
Full recipe below!
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GOBHI KEEMA MATAR
Gobhi = Cauliflower, Keema = Mince, Matar = Peas
Ingredients:
● 1 medium cauliflower (500g+ of florets) (gobhi)
● 1 cup frozen or fresh green peas (matar)
● 1 large onion, finely chopped
● 2 medium tomatoes, finely chopped
● 1 green chilli, chopped
● 1/4 cup chopped cilantro/coriander leaves
● 4 tablespoons oil
● 1 teaspoon cumin seeds
● 1 tablespoon ginger-garlic paste or 1 tsp ginger and 2-3 cloves of garlic
● 1 teaspoon turmeric powder
● 1 teaspoon red chili powder (adjust to taste)
● 1 teaspoon coriander powder
● 1 teaspoon garam masala powder
● 1 teaspoon dried fenugreek (optional)
● 1 teaspoon asafoetida (optional)
● 1 teaspoon lemon juice
● Salt, to taste
Instructions:
1. Wash and soak cauliflower florets in turmeric water for 10 minutes.
2. Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
3. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few
seconds.
4. Add chopped onions and sauté until they turn golden brown.
5. Add grated ginger, green chilli, chopped garlic or ginger-garlic paste and sauté for
another 2 minutes or until the raw smell goes away.
6. Add chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
7. Add turmeric powder, red chili powder, asafoetida, coriander powder, and salt. Cook the
spices for a couple of minutes. Add dried fenugreek (optional)
8. Add the minced cauliflower and green peas to the pan, mixing well to combine with the
spices.
9. Cover the pan and cook on low flame for approx 5 -8 minutes or till cooked well but
remain crisp(take care not to over cook it,otherwise it will look like a mash.) Stir
Occasionally.
10. Once the cauliflower and peas are cooked, add garam masala powder and mix well.
11. Garnish with chopped cilantro leaves, lemon juice and serve hot with roti, naan, or rice.
#recipeclub #cauliflower #davidchang

[@LukasRyanPreston]

Chris did a phenomenal job. Bravo!!!!!

[@DeliaLee8]

Such a fun episode. Loved all the laughing. So glad we get to see your process - mistakes and all. Appreciate the vegan/vegetarian recipe. Always happy when Priya is involved.

[@meganjohnson2246]

Chris's face at the pickled chile juice pour. 🤣🤣🤣 Will definitely try making some version of this at home because YOOOOOMMMMM. Thanks y'all, especially Priya! 💚

[@Viking_King]

I want to make those picked peppers.Davids roll with it as it went south was epic. Lol

[@apachedisco]

I don't know what is going on. WE had Dave throwing knives at Ying, starting fire on the main cook stove, WE did you guys go wrong? stop being good. i love you

[@dapsign]

I had completely forgotten about this since the episode aired! I was in my kitchen yelling “we get to SEE the crockpot insert crack?!?” I’m sorry Dave but that did make for good tv. 🤣

[@sannariddarstrom6235]

yay

[@AbbiWelch]

I want those pickled chillies!

[@majordomomedia]

Those chilis were actual 🔥

[@tiffanylyman-olszewski9285]

Is this pre- or post-surgery for Dave?!

[@gademode]

"Teetering on the line of defiling multiple cultures at the same time" "It only cracked on the bottom ....." Hahaha. 🫶 Recipe Club

[@majordomomedia]

lol, thank you for the love!!