This delicious gobi sabzi has tender cauliflower florets in a garam masala spiced tomato sauce. It's pantry-friendly and weeknight-friendly. I typically serve it with a simple meal of dal and rice.
Table of Contents
Easy, tasty gobi sabzi
If you were to drop in on an Indian family for weeknight dinner, you'd likely be served a simple, nourishing meal of dal, rice and a vegetable side dish or sabzi. These sabzis, like bhindi ki sabzi, potato masala or this gobi sabzi, are not elaborate but they are always delicious, with the right amount of spice to transform the meal from simple to sublime.
Like most Indians, I always have a head of cauliflower in my fridge and when I use it up I can't wait to replace it. This terrific vegetable pairs very nicely with Indian spices and is widely used in Indian cooking, in dishes like aloo gobi, malai gobi and cauliflower biryani and so many more. I also love stuffing it into parathas or tossing it into curries, like my baked curry with chickpeas.
This cauliflower sabzi needs just a few ingredients but it tastes like a restaurant-style dish for very little effort. It is ready in 30 minutes, most of it hands-off, and it needs just a few pantry ingredients, including tomato puree, ground coriander, ground cumin, turmeric and cayenne. Adding a bit of kasoori methi gives the dish that hit of umami and restaurant flavor, but you can skip it at a pinch.
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.
My favorite dishes to serve with gobi sabzi are dhaba dal and jeera rice, but it pairs well with nearly any Indian dal and plain steamed basmati rice as well.
Delicious made it last week and again tonight.
-Maud
Recipe card
Gobi Sabzi (Cauliflower Sabzi)
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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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.
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.
Gobi sabzi FAQs
Yes, absolutely you can.
Serve it as a side with any Indian dal and basmati rice or jeera rice. My favorites are dhaba dal, dal tadka and tomato dal.
I also love an Indian pickle, like lime pickle or carrot pickle, on the side.
Store the cauliflower sabzi in an airtight container in the fridge for up to three days.
You can also freeze the sabzi in a freezer-safe container for up to three months. Reheat in a wok or in the microwave until warmed through.
Trish says
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 🙂
Vaishali Honawar says
So happy you loved it, Trish!
Maud says
Delicious made it last week and again tonight
Vaishali says
So happy you loved it!
Emily says
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 says
Hi Emily, I'll correct, but please use tomato puree. Thanks!
CricketStitches says
This looks great! Can't wait to make it!
Vaishali Honawar says
Thanks!
Ratna says
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..
Vaishali Honawar says
So happy you loved it, Ratna! Look forward to hearing as you try out other recipes.
Madhura Manoj says
Hmmm...yum...picture is so inviting.........
Vaishali says
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 says
I tried this curry for lunch today...It was very tasty but it lacked the nice red color of ur dish...
Anuu
Malar Gandhi says
Spicy food - count me in,...looks amazing...like the presentation:)
simply.food says
Cauliflower sabji looks delicious.Beautifully clicked too.My 1st time here .You have some nice recipes.
Gulmohar says
Lovely vibrant color makes it so tempting 🙂
Zengirl @ Happy Heart and Mind says
Vaishali,
This recipe looks ready to be eaten, I am going to have to get some cauliflower today! I like garlicy and spicy.