Gobi Ki Sabzi
Gobi ki Sabzi is a comforting spiced cauliflower curry made with aromatic masalas and a rich tomato base. Perfect for pairing with roti or rice, this simple dish captures the warmth of everyday home-style Indian cooking.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head Cauliflower (gobi)
- 100 ml Oil
- 1 tsp Cumin Seeds
- 1 Onion
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 Green Chilli
- 200 g Tomatoes (canned)
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 200 ml Water
- 1 Coriander
- 1 tbsp Dried Fenugreek Leaves
Instructions
- 1
Heat the oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle until fragrant.
- 2
Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until it turns soft and lightly golden.
- 3
Mix in the garlic paste, ginger paste, and finely chopped green chilli. Cook for 1–2 minutes, allowing the raw aroma to disappear.
- 4
Stir in the chopped tomatoes and cook for 4–5 minutes until they soften and begin releasing oil from the sides.
- 5
Add in the salt, chilli powder, coriander powder, and cumin powder. Stir well and cook for 3–4 minutes to allow the spices to blend into the masala.
- 6
Add in 2 tablespoons of water and stir briefly to prevent the spices from burning and to create a smooth masala base.
- 7
Add the chopped cauliflower florets and toss to coat them evenly with the spiced mixture. Cook uncovered for 4–5 minutes, stirring occasionally.
- 8
Pour in the water, mix well, then cover the pan and let it cook on low heat until the cauliflower becomes tender but not mushy.
- 9
Once cooked, sprinkle over the chopped coriander and dried fenugreek leaves. Stir gently and cook for another minute before removing from heat.