Phool Gobi Subzi/ Cauliflower Curry (Dry)

Cauliflower is one vegetable used in my cooking on a regular basis. It is a delicacy and a simple saute’ with a pinch of spices can bring out it’s pleasing flavor.

This recipe is simple and can be prepared in less than 20 minutes. It tastes best with Phulkas or Chapathis.

Serves 2

1 1/2 cups Cauliflower florets (wash and trim any brown bits on the edges. Cut into uniform size florets)

1/2 cup Onions (chopped)

1/2 cups Tomatoes (chopped)* Do not use Roma as it does not bring out the flavor of the spices. I used Hot house.

1/2 teaspoon Shahjeera / Siyajeera/ Persian cumin/ Caraway seeds

1/4  teaspoon Turmeric powder

1 teaspoon Coriander powder

1/2  teaspoon Garam masala powder

1/2  teaspoon Kasuri Methi (dried fenugreek leaves)

1 Green Chilli (finely chopped) *Omit chilli if you cannot take heat

1  teaspoon Ginger garlic paste (readymade preparation is available in Indian shops)

1  tablespoon Oil

Salt to taste

Coriander/ Cilantro leaves to garnish (optional)

Method

  • Heat oil in a skillet or a shallow pan on medium heat. Add Shahjeera and let it sizzle till it emits an aroma. Take care not to burn it as alters the taste of the dish.
  • Add Onions and  saute’ till it is translucent. Add a little salt which helps in browning the onions faster.
  • Add Green chilli, Turmeric powder, Garam masala powder and Coriander powder. Fry the masala for a minute.
  • Add Ginger garlic paste. Fry for a minute or till the raw smell of the masala disappears.
  • Add Tomatoes and give the whole lot a good mix. Cover the pan with a lid. Cook for about 5 minutes. The tomatoes blend with the spices and forms a thick gravy. Do not add water as it dilutes the taste.
  • Add the Cauliflower florets and mix well with the gravy as to coat all the florets. Cover the pan and cook for about 8 minutes.
  • Cauliflower leaves water while cooking. So there is no need to add extra water. If the gravy is very thick, then sprinkle a little water and cook the cauliflower. Adding water or overcooking the florets makes it waterlogged and mushy, which makes it lose it’s flavor. I like mine crunchy but done.
  • Add Salt as preferred. Hold the Kasuri methi leaves between your flattened palms and rub your hands back  and forth to crumble the leaves. Sprinkle it over the cooked cauliflower.
  • Remove from the heat. Garnish with coriander leaves. This golden yellow wonder tastes phenomenal with rice or rotis or even as a sandwich/pita bread filling.

Try it with…

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One thought on “Phool Gobi Subzi/ Cauliflower Curry (Dry)

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