In a pan, heat oil on medium flame.
Once the oil heats, add mustard seeds and curry leaves.
Let the mustard crackle then add ginger and garlic.
Stir and let it turn golden brown.
Then add pinch of hing and turmeric.
Immediately add cauliflower florets, peas and water.
Add the spice powders - coriander powder, cumin powder, garam masala, chili powder.
Stir everything together. Add salt as per taste and small piece of jaggery.
Let the gobi matar simmer on medium for 10 mins. Once the florets turn soft, that means the Gobi matar is ready.
Turn off the flame and add chopped coriander.
Serve with hot rotis.