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Cauliflower sabzi with scallion garnish in karahi bowl.
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5 from 5 votes

Cauliflower Sabzi

A spicy, tasty and simply spiced Indian vegetable side made with cauliflower and tomatoes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side, Vegetable side
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 102kcal


  • 16 oz cauliflower florets (thawed)
  • 1 cup tomato puree
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 onion (diced)
  • 6 cloves garlic (thinly sliced)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon cumin seeds
  • 1 teaspoon cayenne (use more or less if you want to change the amount of heat)
  • ½ teaspoon turmeric
  • 2 teaspoon vegetable oil
  • ½ cup scallions (chopped, or 2 tablespoon cilantro, also chopped)
  • Salt to taste


  • Heat the oil in a skillet
  • Add the cumin seeds and when they sputter, add the onions and saute until they just begin to brown.
  • Add the ginger and garlic and saute for a few seconds until the garlic is fragrant.
  • Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
  • Add the tomato puree and saute until the tomato turns a few shades darker and begins to express the oil.
  • Add the cauliflower, stir well to coat the cauliflower with the tomato puree, add salt to taste. When the mixture comes to a simmer, turn down the heat, cover the skillet, and cook about 15 minutes or until the cauliflower is quite tender but not mushy.
  • Add more salt if needed. Turn off the heat. Garnish with some chopped spring onions or coriander leaves.
  • Enjoy with some rotis or parathas or some rice and dal.


Calories: 102kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Potassium: 768mg | Fiber: 5g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 68mg | Calcium: 78mg | Iron: 3mg