Creamy Mughlai Gobi Matar Curry Recipe (Restaurant Style Cauliflower Peas Curry)

If you want to upgrade your usual dinner routine, this recipe is a total game-changer. This is a rich, Mughlai-style creamy cauliflower and green peas curry that tastes exactly like what you would order at a premium restaurant.

By combining classic spices with rich ingredients like khoya and fresh cream, we create a velvety, deeply flavorful gravy base that perfectly coats the tender cauliflower florets. It is the ultimate side dish to serve with hot, flaky paranthas, rotis, or garlic naan.

Here is how you can recreate this restaurant-style magic right in your own kitchen!

Ingredients Required

For the Rich Gravy Base:

• 1 cup Finely chopped onions
• 1 cup Finely chopped tomatoes
• 1 Green chili, slit lengthwise
• 1 tsp Everest Sabzi Masala
• 1 tsp Everest Garam Masala
• 1/4 tsp Haldi (Turmeric powder)
• 1 tsp Red chili powder
• 1 tsp Dhaniya (Coriander powder)
• 1 tsp Salt (or to taste)
• 4 tsp Khoya (Mawa)
• 1-2 tbsp Oil or Ghee (for sautéing)

Main Ingredients:

• 1 cup Cauliflower florets (cleaned and blanched)
• 1/2 cup Green peas (fresh or frozen)
• 1/4 cup Fresh milk cream

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Cooking Method

1. Sauté the Gravy Elements: Heat oil or ghee in a kadhai over medium heat. Add the slit green chili and finely chopped onions. Sauté until the onions turn translucent and soft.
2. Cook down the Tomatoes: Toss in the chopped tomatoes along with the salt, turmeric, red chili powder, coriander powder, and Everest sabzi masala. Cook, stirring occasionally, until the tomatoes turn completely mushy and begin to release oil.
3. Add the Khoya & Blend: Crumble the khoya into the mixture and stir well for a minute until it melts into the tomatoes. Turn off the heat and let the mixture cool down completely. Once cooled, blend it in a mixer grinder into a completely smooth, velvety paste.
4. Simmer the Curry: Pour the blended gravy base back into a clean pan. Stir in your cauliflower florets and green peas. (If the gravy is too thick, you can splash in a little water or milk here to adjust the consistency).
5. Add the Cream: Cover and cook on medium-low heat until the cauliflower is about three-fourths done (tender but still holding its shape). At this juncture, gently pour in the fresh milk cream and sprinkle the Everest garam masala.
6. Finishing Touch: Lower the flame completely and let the curry simmer gently for another 5 to 10 minutes, allowing the flavors to meld beautifully.

Serve it piping hot with a basket of fresh paranthas!

Chungdi Jhola Recipe | Spicy Odia Prawn Curry with Tomato and Garlic

If you love prawns cooked in a spicy, flavour-packed gravy, this traditional-style Chungdi Jhola is a recipe worth trying! 🍤❤️

Chungdi Jhola is an Odia-style prawn curry known for its rich reddish colour and bold flavours. The combination of ripe tomatoes, plenty of garlic, warming spices and mustard oil gives this dish its distinctive taste and aroma.

What I love about this recipe is that the gravy is prepared by cooking the tomatoes and spices until soft, then blending them into a smooth, flavourful base. The prawns are fried separately before being simmered in the gravy, allowing them to soak up all those delicious flavours.

Serve this spicy prawn curry with hot parathas or steamed rice for a satisfying homemade meal. If you enjoy trying regional Indian recipes, this one deserves a place on your menu!

So, let's get cooking!

Ingredients required

For the gravy base

• 3–4 tomatoes, finely chopped

• 10–15 garlic cloves

• 2 bay leaves, crushed

• 2-inch piece of cinnamon, crushed

• 1 teaspoon red chilli powder

• 1 teaspoon coriander powder

• 1 teaspoon salt, or to taste

For the prawn curry

• ½ kg prawns, cleaned, peeled and deveined

• 8–10 teaspoons mustard oil

• 2 teaspoons garam masala powder

How to Make Chungdi Jhola

Step 1: Prepare the tomato and garlic gravy

Add the chopped tomatoes, garlic, bay leaves, cinnamon, red chilli powder, coriander powder and salt to a kadai. Cook without oil over a low flame for approximately 15 minutes, stirring occasionally, until the tomatoes become completely soft and mushy.

Allow the mixture to cool slightly, remove the bay leaves if desired, and blend everything into a smooth puree.

Step 2: Fry the prawns

Heat the mustard oil in a separate pan. Add the cleaned prawns and fry until they begin to change colour and are lightly cooked. Avoid overcooking them, as prawns can become rubbery.

Step 3: Add the garam masala

Sprinkle the garam masala over the prawns and stir-fry briefly so that the spices release their aroma.

Step 4: Combine with the gravy

Pour the prepared tomato-garlic puree into the pan with the prawns. Mix well and simmer until the prawns are fully cooked and the gravy reaches your preferred consistency.

Taste and adjust the salt or chilli powder if needed.

Step 5: Serve hot

Transfer the Chungdi Jhola to a serving bowl and serve hot with parathas or steamed rice. Enjoy this delicious, spicy prawn curry with your family!