Gobi Ki Sabzi (Dry Cauliflower Curry)

Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Cut the cauliflower into bite-sized florets.
  2. Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
  3. When they start to make a noise, add the asafoetida and stir for a few seconds.
  4. Add the chopped onions and saute till they turn clear.
  5. Put in the ginger and garlic pastes and fry till lightly golden.
  6. Add the chilli and turmeric powder and fry for a minute.
  7. Add the cauliflower, salt and tomatoes and mix well.
  8. Cover and cook till the cauliflower is done.
  9. Add the chopped coriander leaves and the garam masala and mix well.
  10. Taste and add salt if needed.
  11. Serve with freshly cooked rice.
Most Helpful

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

Mia in Germany April 29, 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.

Outta Here October 17, 2012

This was really good. I like cauliflower, but it can be kind of bland. This really woke it up, and made a very pretty dish to put on the table as well. The blend of spices worked really well. I used a couple of roma tomatoes from the garden, cherry tomatoes cut in half would probably work well, too. I sliced the onions thinly, instead of chopping them, which I think looks better on the plate. Made for ZWT8.

IngridH August 20, 2012