This delicious gobi sabzi is the perfect side with a plate of dal-chawal (dal and rice). Cauliflower florets simmer in a bath of pureed tomatoes spiced with garam masala, turmeric and kasoori methi.
A simple homemade Indian meal usually has three main elements: dal, rice and/or roti, and a cooked vegetable or sabzi. These every-night sabzis are rarely elaborate (think bhindi ki sabzi or potato masala), but they are always delicious. Like this simple but yummy cauliflower sabzi or gobi sabzi.
The great thing about this cauliflower sabzi is that it tastes like a restaurant-style dish without the work. I usually serve it with dhaba dal and jeera rice when I want to feed my family something special that is also quick enough for me to make on a weeknight.
The sabzi goes particularly well with the dhaba dal because it uses many of the same ingredients, which complement each other very nicely when you serve them together. But it would also be great with just about any Indian dal.
Table of Contents
Why you will love this gobi sabzi
- Loaded with flavor. This gobi sabzi has a lot of flavor from the simple spices, tomatoes and kasoori methi. You can cook the cauliflower florets until very tender, but I like to leave them just barely al dente for the best presentation and texture.
- Easy recipe. You can use frozen cauliflower florets to make this recipe, cutting down your hands-on time by half or more. You can also use canned tomato puree.
- Healthy. This is a super healthy recipe, with the cauliflower, tomatoes, garam masala and kasoori methi. All add amazing health benefits while tasting so good!
- Allergen-free. The sabzi is soy-free, nut-free, gluten-free and vegan.
Ingredients
- Vegetables: onions, cauliflower and tomatoes or tomato puree.
- Spices: ground coriander, ground cumin, cumin seeds, cayenne and turmeric.
- Herbs: ginger garlic paste, kasoori methi (dried fenugreek leaves) and cilantro (for garnish).
- Oil of choice. I use avocado oil. Use any oil you prefer.
How to make gobi sabzi
Heat oil in a wok or skillet. Add the cumin seeds and saute until they darken slightly, a minute or so. Add the onions, saute until they begin to brown, then add the ginger garlic paste.
Saute the ginger garlic paste for a minute, then add in the spices: turmeric, cayenne, ground cumin, ground coriander and garam masala. Mix well to coat the onions with the spices.
Add the pureed tomatoes and mix well. Cook the tomatoes five minutes, stirring occasionally, until they darken slightly.
Add the kasoori methi, crushed between the palms of your hands, to the tomato puree. Mix it in.
Stir in the cauliflower florets and add salt to taste. Mix well, cover and cook over medium-low heat until the cauliflower is tender. Stir occasionally to make sure nothing is sticking to the pan.
Once the cauliflower is tender, check and add more salt if needed. Stir in the cilantro and serve the gobi sabzi hot.
Storage instructions
- Refrigerate: Store the cauliflower sabzi in an airtight container in the fridge for up to three days.
- Freeze: Freeze the sabzi in a freezer-safe container for up to three months.
- Reheat: Reheat in a wok or in the microwave until warmed through.
More Indian cauliflower recipes
Gobi Sabzi (Cauliflower Sabzi)
In this simple and delicious gobi sabzi, cauliflower florets simmer in a bath of pureed tomatoes spiced with garam masala, turmeric and kasoori methi.
Servings: 6 servings
Calories: 69kcal
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Instructions
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Heat oil in a wok or skillet. Add the cumin seeds and saute until they darken slightly, a minute or so. Add the onions, saute until they begin to brown, then add the ginger garlic paste.
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Saute the ginger garlic paste for a minute, then add in the spices: turmeric, cayenne, ground cumin, ground coriander and garam masala. Mix well to coat the onions with the spices.
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Add the pureed tomatoes and mix well. Cook the tomatoes five minutes, stirring occasionally, until they darken slightly.
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Add the kasoori methi, crushed between the palms of your hands, to the tomato puree. Mix it in.
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Stir in the cauliflower florets and add salt to taste. Mix well, cover and cook over medium-low heat until the cauliflower is tender. Stir occasionally to make sure nothing is sticking to the pan.
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Once the cauliflower is tender, check and add more salt if needed. Stir in the cilantro and serve the gobi sabzi hot.
Nutrition Facts
Gobi Sabzi (Cauliflower Sabzi)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
