Gobi Ki Sabzi / Dry Cauliflower Curry Recipe

AuthorAnkita
RatingDifficultyBeginner

Without much ado, here comes a humble dish Gobi Ki Sabzi, that you can accompany with any of your favorite main course menu and enjoy the silent spring moment with a sip of sizzling hibiscus chai.. The fall of flowers, the earthy aroma and the soothing drizzle will join you for lunch to tranquilize your mood...

Table Of Contents:

1. Gobi Ki Sabzi

2. A Prologue On North Indian Cuisine

3. A Remark About Gobi Ki Sabzi

4. Gobi- The Right Choice

5. Necessary Ingredients To Make Gobi Ki Sabzi

6. Instructions To Make Tasty Gobi Ki Sabzi

7. Hints To Ponder

8. Faqs

9. Appropriate Pairing

10. Keep It Simple

11. Nutritional Value

A Prologue On North Indian Cuisine:

There is something that is so exceptional and unique about the North Indian Cuisine, that makes us get so obsessive about its bountiful dishes that are made with a plethora of vegetables, spices, millets, pulses and grains that would beguile us in a fraction of a second. Is it the plethora of dishes, or the colorful sabzis, gravies, curries, desserts and delicacies that captivate us? Or it is the nuance with which they use the nuts, dry fruits and spices that charm us away? Or could it be the bewitching roti varieties that make us awe struck? Or, do we get enchanted by the multitude of masale they scatter? Or is it really the seductive smell of butter, ghee and other dairies which they add profusely? Or is it everything? .

Right from business to food, the people from the North, with their rigorous hard work, tremendous talent and profound creativity achieve a roaring success and make it classic and meritorious eternally. Their dedication, sincerity, grit and diligence is commendable and we could see the aesthetic sense and touch in almost everything they make. And indeed this includes their culinary skill and heritage which is primitive and pristine since ages.

A Remark About Gobi Ki Sabzi:

While talking about food, they have the innate talent of making even a simple dish so appealing and adorable. They do this magic by adding the right thing at the right stage in the right proportion and which is again an art by itself. By matching the dishes with appropriate assortments, they are able to elevate any dish a notch higher. One such uncomplicated dish is this gobi ki sabzi that could pair it self so comfortably with any main course meal.

Gobi ki sabzi is versatile and a much sought after dish in the country, as it is the fond vegetable that strikes a chord with kids and adults alike. This simple yet delicious sabzi could knit with any type of roti or rice types which makes it basically easy and convenient by all means and could spruce up any meal. It tastes equally good with both roti and rice, the two main staple food Of India, which would enhance the overall meal when combined with other assortments.

Gobi - The Right Choice:

With just onion, green chili and other regular condiments this sabzi can be made within minutes and you may need nothing more than a handful of ingredients and ten minutes at hand. It is a great preference for lunch boxes and instant parties as it would never fail to impress the audience at any cost. Just buy gobi in bulk during the season and clean, dry and store it in zipper bags in the freezer and make this lovely gobi sabzi whenever needed.

Cauli flower is one vegetable that grows widely in India, but its availability has not diminished the fascination of it in any way. Both rain and gobi come together in the mid August and bestow their goodness until December, where most of the major festivals fall in these months. Celebrate your festivals with the food you like and with the people whom you love. Start with this humble gobi ki sabzi and it is a worth trying recipe for a beginner.

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Gobi Ki Sabzi recipe

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
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Necessary Ingredients To Make Gobi Ki Sabzi:

Vegetables:

  1. Cauliflower - a distinctive white vegetable that has a magnificent adaptability is the chief vegetable here.
  2. Onion           - a humble bulb that gels with any vegetable or meat is pairing with gobi to give taste and lusture.
  3. Green Chili  - a fantastic source to spice up the dish.

Spices:

1. Red chili Powder- the basic Indian spice powder used to add sharpness to the sabzi.

2. Coriander Powder- This is the twin brother of red chili powder and used to liven up the dish.

3. Garam Masala    - A pinch of this powder is used just to jazz up the gobi sabzi.

4. Turmeric Powder - A fantastic antiseptic powder used for its therapeutic properties apart from adding color.

5. Asafoetida Powder - It is added here to aid digestion.

Oil:

Mustard Oil- Best oil used for sauteing and dry type sabzis in the Indian cooking.

Tempering Agents:

1. Mustard seeds- added as a flavorful seasoning agent in Indian cuisine.

2. Cumin seeds- always coupled with mustard seeds for seasoning.

3. Broken Urad dal- an aromatic tempering ingredient used widely in India.

4. Chana Dal- suitable spice for tempering used regularly.

Garnish:

Coriander leaves- It compliments the dish and adds flavor to the sabzi.

Chief Ingredients
 1 tbsp Mustard Oil
 1 tsp Red Chili Powder
 1 ½ tsp Coriander Powder
 ¼ tsp Turmeric Powder
 1 Pinch Of Asafoetida Powder
 ¼ tsp Garam Masala
 Required Amount Of Salt
Vegetables Required
 1 Cup Of Gobi Florets (chopped)
 1 No Of Onion (finely chopped)
 1 No of Green Chili (slit)
To Temper
 1 tsp Mustard Seeds
 1 tsp Cumin Seeds
 ½ tsp Broken Urad Dal
 ½ tsp Chana Dal
To Garnish
 2 Sprigs Of Coriander Leaves

Instructions To Make Tasty Gobi Ki Sabzi:

1. Clean and boil the veggie                : Wash, clean, chop and boil the gobi florets for five minutes.

2. Do the tempering                             : Temper the ingredients in oil.

3. Add the spice powders and onion : Add in the spice powders and saute the onion and add the parboiled gobi and cook.

4. Do the garnish                                   : Sprinkle some cilantro and serve hot with roti or rice.

Step 1: Clean And Boil The Veggie
1

Take the gobi florets in a bowl and wash thoroughly well. Drop it in a skillet and pour in two cups of water. Tip in a pinch of salt and boil for two to four minutes. Strain the water and keep the parboiled gobi aside.

Step 2: Do The Tempering
2

Heat the skillet and tip in a tablespoon of mustard oil and when it is heated just add mustard seeds, cumin seeds, chana dal, urad dal and green chili to it.

Step 3: Add The Spice Powders And Onion
3

Now plop in a teaspoon of ginger garlic paste and wait for a second to become fragrant. Add the finely chopped onion and when it becomes translucent, add the red chili powder, coriander powder, turmeric and asafoetida. Just stir in for a minute and when the spice powders turn aromatic, just plop in the parboiled gobi florets into it and sprinkle in the required salt.

4

Toss over the whole thing and pop the lid on. Do not add water as the moisture present in the parboiled gobi will be sufficient to get it done. Wait for a while, and just after five minutes when the aroma starts to waft out from the skillet, sprinkle a little garam masala and stir in one more time and wait for a minute or two.

Step 4: Do The Garnish
5

Sprinkle some chopped coriander leaves and turn off the flame. Serve hot for roti or rice.

Hints To Ponder:

1. Clean the gobi well as it may have a lot of pesticides invisibly. After looking out for tiny worms, just rinse it well for four to five times in hot water.

2. Let the spice powders be moderate because too much of spices would overpower the original taste of gobi.

3. Just two minutes  in high temperature will do for parboiling. If you over boil it, the veggie may tend to lose its firmness.

4. Use Kashmiri mirch powder to get the suitable color and flavor.

5. You can also use groundnut oil instead of mustard oil.

5. Do not overcook the sabzi as it is the dry type. Let it be soggy free and solid.

Faqs:

1. How to get the gobi sabzi absolutely firm?

Choose fresh gobi and par boil for less than three minutes to get crunchy gobi sabzi.

2. Can we freeze gobi sabzi and use later?

Yes, you can freeze in freezer container and use for about one week as accompaniment for many dishes including garlic bread.

3. Which is the best way to chop cauliflower to make this sabzi?

Chop the florets with its core as it is edible too and gives firmness to the sabzi.

Appropriate Pairing:

1. Plain roti, Onion kulcha.

2. Lacha paratha,  dal puri.

3. Matar pulao, cabbage rice.

4. Mughlai briyani and mint masala rice.

Simplicity is the key:

Choose this humble gobi ki sabzi for an easy uncomplicated main course menu like basmati rice, jeera dal, plain papad and mint raita. On a pleasant afternoon, snug yourself in the comfort of a diwan, place these dishes all in one plate with a cup of thin plain butter milk and switch the player on and sink into your favorite music. Take your own time to relish every bit of your lunch, with a sip of yummy buttermilk in between. Sometimes, keeping it simple is the key to completely satisfy your soul.

Ingredients

Chief Ingredients
 1 tbsp Mustard Oil
 1 tsp Red Chili Powder
 1 ½ tsp Coriander Powder
 ¼ tsp Turmeric Powder
 1 Pinch Of Asafoetida Powder
 ¼ tsp Garam Masala
 Required Amount Of Salt
Vegetables Required
 1 Cup Of Gobi Florets (chopped)
 1 No Of Onion (finely chopped)
 1 No of Green Chili (slit)
To Temper
 1 tsp Mustard Seeds
 1 tsp Cumin Seeds
 ½ tsp Broken Urad Dal
 ½ tsp Chana Dal
To Garnish
 2 Sprigs Of Coriander Leaves

Directions

Step 1: Clean And Boil The Veggie
1

Take the gobi florets in a bowl and wash thoroughly well. Drop it in a skillet and pour in two cups of water. Tip in a pinch of salt and boil for two to four minutes. Strain the water and keep the parboiled gobi aside.

Step 2: Do The Tempering
2

Heat the skillet and tip in a tablespoon of mustard oil and when it is heated just add mustard seeds, cumin seeds, chana dal, urad dal and green chili to it.

Step 3: Add The Spice Powders And Onion
3

Now plop in a teaspoon of ginger garlic paste and wait for a second to become fragrant. Add the finely chopped onion and when it becomes translucent, add the red chili powder, coriander powder, turmeric and asafoetida. Just stir in for a minute and when the spice powders turn aromatic, just plop in the parboiled gobi florets into it and sprinkle in the required salt.

4

Toss over the whole thing and pop the lid on. Do not add water as the moisture present in the parboiled gobi will be sufficient to get it done. Wait for a while, and just after five minutes when the aroma starts to waft out from the skillet, sprinkle a little garam masala and stir in one more time and wait for a minute or two.

Step 4: Do The Garnish
5

Sprinkle some chopped coriander leaves and turn off the flame. Serve hot for roti or rice.

Gobi Ki Sabzi / Dry Cauliflower Curry Recipe

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