Gobi Ki Sabzi (Dry Cauliflower Curry)
"I found this when looking something to do with the cauliflower. I made this up from 3 recipes with the same name. It is more mild Indian dish."
photo by Lise P.
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 medium cauliflower
- 2 tablespoons oil
- 1⁄2 teaspoon cumin seed
- 1 pinch asafoetida powder (be careful not too use too much!)
- 2 medium chopped onions
- 1⁄2 teaspoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1 -2 teaspoon chili powder (depends on the heat level you like)
- 1 teaspoon turmeric powder
- 2 chopped tomatoes
- 1 teaspoon salt
- 1⁄4 cup chopped coriander leaves
- 1⁄4 teaspoon garam masala
directions
- Cut the cauliflower into bite-sized florets.
- Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
- When they start to make a noise, add the asafoetida and stir for a few seconds.
- Add the chopped onions and saute till they turn clear.
- Put in the ginger and garlic pastes and fry till lightly golden.
- Add the chilli and turmeric powder and fry for a minute.
- Add the cauliflower, salt and tomatoes and mix well.
- Cover and cook till the cauliflower is done.
- Add the chopped coriander leaves and the garam masala and mix well.
- Taste and add salt if needed.
- Serve with freshly cooked rice.
Questions & Replies
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Reviews
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This makes a delicious curry. I used 5 oz (148 mL) of canned crushed tomatoes in place of fresh and it worked very well. I used a little extra cumin seed, added the same amount of whole yellow mustard seed with it, and used less chili.
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excellent -
hi if cauliflower is healthiest how to make jam of it. thank you
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Great curry! I used way less chili than suggested because I can't stand it really hot, but it was still very flavourful. For the coriander leaves I used Vietnamese coriander because that's what I had on hand. Thanks for posting :)<br/>Made for PAC Spring 2014 -
Great way to dress up cauliflower. I love using "dry curry" methods for vegies, and this is one of the better ones I have tried. Spices were just right, and turned out very colorful, too! Made for Fall 2012 PAC game.
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Tweaks
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Add oregano when the sabzi is almost ready. Gives it a lovely mild flavour
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
