Cauliflower Sabzi Recipe

Cauliflower sabzi is a quick, simple and flavourful side dish that you can easily make at home. This easy gobi sabzi recipe uses basic ingredients and is perfect for everyday cooking. Traditionally, this sabzi pairs beautifully with Indian flatbreads like chapati, roti, poori or phulka, but it also complements everyday meals such as rasam rice, curd rice or sambar rice. 

Cauliflower Sabji Recipe

Sabzi's make a great side dish for rice or roti. I make different combination of them very often. My favourite sabzi is made with cauliflower, potatoes, bell peppers. This sabzi is made with gobi and bell peppers.

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• About Cauliflower Sabzi
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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It has a lovely cumin flavour to it, and the final addition of amchoor powder gives a nice tangy taste to it. The key in this sabzi is not to over cook anything, you want the veggies to be cooked but firm and holds it shape.

About Cauliflower Sabzi

Delicious and nutritious cauliflower recipe which taste so yummy with roti or rice. So easy to make and taste so delicious too.

This is a quick and easy gobi sabzi recipe. Takes just few ingredients and spices which you already have on hand. It takes less than 30 mins to put together and taste amazing when had with chapati or pulao. You can make this very dry and roll it under rotis. So delicious.

For a twist, you can turn this gobi sabzi into a delicious sandwich. Simply layer the cooked gobi capsicum sabzi with cheese between slices of bread and toast until golden. 

This is a quick and easy stir fry recipe made with cauliflower, capsicum and spices. The combination of crunchy capsicum and tender cauliflower absorbs the spices well and creates a flavourful, vibrant sabzi.

Whether served with roti, rice or as a sandwich filling, this versatile cauliflower sabzi is a simple, delicious and satisfying dish. 

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In Indian cooking, the term "sabzi" refers to any vegetable dish and it can be made with whatever vegetables you have at home.

Every Indian family has its own version of sabzi, with slight variations in spices and cooking style. And this gobi or cauliflower sabzi is a classic in many Indian households. 

This cauliflower sabzi is incredibly versatile and you can easily enhance its flavour by adding vegetables like potatoes, peas, capsicum, carrot or even paneer. The best part is that it doesn't require any fancy ingredients or cooking method. All you need is a skillet, a few basic spices and some fresh cauliflower to make a delicious sabzi. 

The secret to perfect cauliflower sabzi is to cook the florets slowly until they turn slightly golden. Since this is dry sabzi, add just enough water to help cook the cauliflower evenly. The cauliflower absorbs all the spices and results in a quick, flavourful stir fry that is both tasty and delicious.

Ingredients

• Cauliflower : Cauliflower is the star ingredient of this dish. Cauliflower has a mild nutty flavour that cooks and soaks up all the spices beautifully and turns into a flavourful sabzi. Use fresh florets for the best taste and texture. 
• Oil : Oil used for roasting the spices and cauliflower. It helps the florets to get crispy and use any neutral oil of your choice for cooking. 
• Tri color capsicum : I have used red, green and yellow capsicum to make the dish colorful, flavourful and extra crunchy. 
• Amchoor powder : Amchoor powder adds sour taste to the dish.
• Spice powder : Turmeric powder, chilli powder and garam masala powder gives the dish its aromatic flavour and spiciness. 
• Salt : Salt enhances the flavour of vegetables and spices. 

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Step by Step Pictures

Blanching cauliflower

1)Take cauliflower in a sauce pan, cover it with water and sprinkle in salt and turmeric powder and mix well.

2)Now cook this for 5 mins and strain it through a colander. Set aside.

Tempering spices

3)Heat oil in a kadai. Add in cumin seeds and saute for a min.

4)Now add in the cooked gobi and mix well.

5)Cook till it turns golden brown. It will take around 5 minutes.

6)Now add in peppers and mix well. Cook this for 5 mins till it gets nice and golden.

7)Keep stirring every now and then for even colour.

8)Sprinkle salt to taste.

9)Now add in all the spice powder, salt except amchoor powder and mix well.

10)Let it cook for few mins.

11)Add amchoor in the end and toss well. Instead of dry mango powder, you can use lemon juice.

12)Gobi sabzi is ready to serve.

13)Serve with any curry and rice.

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Expert Tips

Chopping : Chop the cauliflower into small, even florets. They tend to cook faster and evenly. Avoid large florets as they may remain undercooked. 

Precook : Cook the cauliflower in water along with salt and turmeric powder for 3 to 5 minutes before cooking. This helps remove any impurities and ensures a fresh taste. 

Use a wide pan : A large skillet or wide pan gives cauliflower enough space to saute and helps them stay firm. 

Adjusting spices : You can easily adjust the spice levels by adding more or less of spice powders or chilies. This allows you to make the dish mild or bold based on your choice.

Variation : You can add vegetables like carrot, potato, peas for added color, texture and flavour. 

Storage : If you have leftover cauliflower sabzi, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 5 days. 

Serving : This cauliflower sabzi pairs beautifully with South Indian meals such as sambar rice, rasam rice, curd rice, moru curry or any kuzhambu varieties. It also goes well with roti, chapati, poori or phulka for a comforting meal. 

FAQ 

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