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. photo by Lise P.
photo by Lise P.
photo by Outta Here photo by Outta Here
photo by IngridH photo by IngridH
Ready In:




  • 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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  1. David F.
    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.
  2. nankissoon75
  3. Macter K.
    hi if cauliflower is healthiest how to make jam of it. thank you
  4. Mia in Germany
    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
  5. Outta Here
    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.


  1. Pooja L.
    Add oregano when the sabzi is almost ready. Gives it a lovely mild flavour


<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>
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