This delicious gobi sabzi is the perfect side with a plate of dal-chawal (dal and rice). Cauliflower florets simmer in a bath of pureed tomatoes spiced with garam masala, turmeric and kasoori methi.
A simple homemade Indian meal usually has three main elements: dal, rice and/or roti, and a cooked vegetable or sabzi. These every-night sabzis are rarely elaborate (think bhindi ki sabzi or potato masala), but they are always delicious. Like this simple but yummy cauliflower sabzi or gobi sabzi.
The great thing about this cauliflower sabzi is that it tastes like a restaurant-style dish without the work. I usually serve it with dhaba dal and jeera rice when I want to feed my family something special that is also quick enough for me to make on a weeknight.
The sabzi goes particularly well with the dhaba dal because it uses many of the same ingredients, which complement each other very nicely when you serve them together. But it would also be great with just about any Indian dal.
Table of Contents
Why you will love this gobi sabzi
- Loaded with flavor. This gobi sabzi has a lot of flavor from the simple spices, tomatoes and kasoori methi. You can cook the cauliflower florets until very tender, but I like to leave them just barely al dente for the best presentation and texture.
- Easy recipe. You can use frozen cauliflower florets to make this recipe, cutting down your hands-on time by half or more. You can also use canned tomato puree.
- Healthy. This is a super healthy recipe, with the cauliflower, tomatoes, garam masala and kasoori methi. All add amazing health benefits while tasting so good!
- Allergen-free. The sabzi is soy-free, nut-free, gluten-free and vegan.
Ingredients
- Vegetables: onions, cauliflower and tomatoes or tomato puree.
- Spices: ground coriander, ground cumin, cumin seeds, cayenne, garam masala and turmeric.
- Herbs: ginger garlic paste, kasoori methi (dried fenugreek leaves) and cilantro (for garnish).
- Oil of choice. I use avocado oil. Use any oil you prefer.
How to make gobi sabzi
Heat oil in a wok or skillet. Add the cumin seeds and saute until they darken slightly, a minute or so. Add the onions, saute until they begin to brown, then add the ginger garlic paste.
Saute the ginger garlic paste for a minute, then add in the spices: turmeric, cayenne, ground cumin, ground coriander and garam masala. Mix well to coat the onions with the spices.
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Add the pureed tomatoes and mix well. Cook the tomatoes five minutes, stirring occasionally, until they darken slightly.
Add the kasoori methi, crushed between the palms of your hands, to the tomato puree. Mix it in.
Stir in the cauliflower florets and add salt to taste. Mix well, cover and cook over medium-low heat until the cauliflower is tender. Stir occasionally to make sure nothing is sticking to the pan.
Once the cauliflower is tender, check and add more salt if needed. Stir in the cilantro and serve the gobi sabzi hot.
Serving suggestions
- With any Indian dal and basmati rice or jeera rice. My favorites are dhaba dal, dal tadka and tomato dal.
- With an Indian pickle, like lime pickle or carrot pickle, on the side.
Storage instructions
- Refrigerate: Store the cauliflower sabzi in an airtight container in the fridge for up to three days.
- Freeze: Freeze the sabzi in a freezer-safe container for up to three months.
- Reheat: Reheat in a wok or in the microwave until warmed through.
More Indian cauliflower recipes
Recipe card
Gobi Sabzi (Cauliflower Sabzi)
Equipment
- Wok or karahi
Ingredients
- 1 teaspoon avocado oil or any neutral oil (or any oil or choice)
- 1 teaspoon cumin seeds
- 1 onion (finely chopped)
- 1 heaping tbsp ginger garlic paste
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne (use more or less according to your preference for heat).
- 1 teaspoon garam masala (taste the sabzi once it's cooked and add more if needed at the time)
- ½ teaspoon turmeric
- 1½ cups tomato puree (canned or from approximately 4 tomatoes, blended).
- 1 tablespoon kasoori methi (crushed between the palms of your hands)
- 1 medium head cauliflower (separated into small florets)
- 2 tablespoon cilantro (chopped)
- Salt to taste
Instructions
- Heat oil in a wok or skillet. Add the cumin seeds and saute until they darken slightly, a minute or so. Add the onions, saute until they begin to brown, then add the ginger garlic paste.
- Saute the ginger garlic paste for a minute, then add in the spices: turmeric, cayenne, ground cumin, ground coriander and garam masala. Mix well to coat the onions with the spices.
- Add the pureed tomatoes and mix well. Cook the tomatoes five minutes, stirring occasionally, until they darken slightly.
- Add the kasoori methi, crushed between the palms of your hands, to the tomato puree. Mix it in.
- Stir in the cauliflower florets and add salt to taste. Mix well, cover and cook over medium-low heat until the cauliflower is tender. Stir occasionally to make sure nothing is sticking to the pan.
- Once the cauliflower is tender, check and add more salt if needed. Stir in the cilantro and serve the gobi sabzi hot.
Nutrition Information
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Trish
I made this last night because I had a head of cauliflower that needed to be used up and had all the other ingredients on hand. Very delicious and devoured in no time between 3 of us! The only change I made was to add a can of chickpeas at the end to give it some protein. Thanks for another great recipe Vaishali 🙂
Maud
Delicious made it last week and again tonight
Vaishali
So happy you loved it!
Emily
The ingredients list reads "tomato puree" but you mention "tomato paste" in the comment section. Please let me know which 1 you prefer! Thanks so much!!!
Vaishali Honawar
Hi Emily, I'll correct, but please use tomato puree. Thanks!
CricketStitches
This looks great! Can't wait to make it!
Ratna
Two things made me try this recipe - "spicy" cauliflower subzi and the color. And, wow! is what I can tell. I usually do not use tomato puree and was wondering whether i should really use a cup of tomato puree..but it came up soooooooo well that I am absolutely thrilled. Also, I am going to try out more from your list of recipes and will let ya know..
Madhura Manoj
Hmmm...yum...picture is so inviting.........
Vaishali
Anuu, glad you liked it. About the color, the tomato paste and chilli powder should give a nice red color. You do need to let the tomatoes cook thoroughly so the color darkens.
Anonymous
I tried this curry for lunch today...It was very tasty but it lacked the nice red color of ur dish...
Anuu
Malar Gandhi
Spicy food - count me in,...looks amazing...like the presentation:)
simply.food
Cauliflower sabji looks delicious.Beautifully clicked too.My 1st time here .You have some nice recipes.
Gulmohar
Lovely vibrant color makes it so tempting 🙂
Zengirl @ Happy Heart and Mind
Vaishali,
This recipe looks ready to be eaten, I am going to have to get some cauliflower today! I like garlicy and spicy.