Introduction – About this Recipe

Cauliflower Sabzi is a spicy, tasty, and ideal day-to-day curry that can be made within minutes as it does not require any fancy ingredients. It is a zesty and comforting Indian main dish made with fresh cauliflower and tender potatoes. It is known as “Aloo Gobi” in Hindi. “Aloo” means Potatoes and “Gobi” means Cauliflower. Certainly an ideal recipe for a lunch box or tiffin box made during a busy morning. This would make an excellent and filling vegetarian main course.

Equipment’s:

• Wok(Kadhai) or Saucepan
• Colander

Ingredients:

Pre Prep Procedure:

1. Cut the cauliflower into bite-size florets. Wash them under running water and then drain the excess water using a colander.
2. Peel and cut the potatoes and tomatoes into small bite-size cubes.

Step By Step Procedure:

1. In a Wok(Kadhai) or Saucepan, heat Oil. Add Mustard and Cumin let them crackle. Once crackling stops had Asafoetida(Hing) and swirl the pan and then add potatoes.
2. Let potatoes sauté for 1 min and then add the Cauliflower. Stir it well.
3. Add Salt and Turmeric Powder(Haldi) and mix it well. Cook it for 5 mins with a closed lid on medium flame.
4. After 5 mins add Garlic paste to it, stir it well, and again let it cook for 5 mins with a closed lid on medium flame.
5. Add Coriander-Cumin Powder (Dhania-Jeera Powder), Kashmiri Red Chilly Powder, and Sugar. Stir it properly. Make sure the spices have been mixed properly. Close the lid and let it cook for 10 mins on medium flame.
6. Check if potato and cauliflower are cooked. Once cooked add Tomato to it and then close lid and let it cook for 2 mins on medium flame. After 2 mins, switch off the flame. There you go it is ready! Enjoy!

Serving & Plating:

Cauliflower Sabzi is served hot with garnished coriander.

Accompaniments:

Cauliflower Sabzi goes well with Indian Rotis like Phulka or Chapati. It can be a good accompaniment for some Dal and Rice with side dishes like pickle, salad, papad, dahi.

Key Pointers:

• I use Kashmiri Red Chilly Powder, which is not that hot but gives good color and flavor to the food.
• Cauliflowers tend to become overcooked quite easily and once overcooked the texture of the florets becomes undesirable. I always prefer to keep my florets a bit undercooked before turning off the flame so that by the time we are ready for dinner, the steam in the sabzi will do the job of cooking it to perfection.

Storing:

Leftovers can easily be refrigerated for about 6-7 days in any container with a lid. It need not be an airtight container. I usually prefer a microwave-safe container (for easy reheating).

Reheating:

Thaw for 10-15 mins or when sabzi comes to room temperature. Once thawed, microwave for 2 mins with a lid. If you don’t have a microwave, you can reheat it in a wok(kadhai) or saucepan for 5 mins on a medium flame.

Nutrition Facts:

Resources:

Colander

Cauliflower

Also Try:

Dudhi Chana Sabzi

Urad Dal