Quick and Flavorful Cauliflower Sabzi Recipe
This simple yet delicious cauliflower sabzi showcases tender florets infused with a traditional Punjabi spice mix, including ground cumin, coriander, turmeric, and garam masala.
Last Updated: February 19, 2024
Why This Recipe Works
Cooking the onions until they are lightly browned enhances the dish’s savory depth. By blooming cumin and mustard seeds in hot oil, their flavors are released and absorbed into the dish.
Cauliflower sabzi is a beloved staple in my household; it’s a recipe I grew up enjoying and now frequently prepare for my family. The term “sabzi” translates to “vegetables” in Hindi and encompasses a variety of quick recipes that can be made with almost any vegetable you prefer. My mother often prepared this dish with potatoes—known as alu gobhi—one of the most popular Punjabi dishes. Variations often include carrots or peas alongside either cauliflower or potatoes, allowing for endless adaptations.
Sabzi is prepared across India with regional variations in spices depending on family traditions. The spices used here reflect Punjabi cuisine: cumin, coriander, turmeric, and garam masala are flavorful staples that you likely have on hand if you’ve cooked Indian food before. This makes it an easy dish to whip up any day of the week.
The secret to perfecting this sabzi lies in patiently cooking the onions until they caramelize slightly; this creates an ideal flavor foundation for your vegetables. Since sabzi is typically dry (meaning it lacks gravy), just enough water is added to steam the cauliflower without making it soupy—the cauliflower absorbs all those wonderful spice flavors beautifully.
You can serve this delightful sabzi alongside Indian flatbreads like chapati or naan; however, I often enjoy it simply spread over buttered sourdough bread! It also pairs wonderfully as a side dish with dal and rice or even as part of an inventive grilled cheese sandwich: just layer some sabzi between slices of buttered bread (thick sourdough works great), add cheese on top, then grill until golden brown and melty.
And if you happen to have leftovers? Cauliflower sabzi tastes fantastic cold too—perfect for rolling into wraps for lunch!
### Cauliflower Sabzi Ingredients
- 2 tablespoons (30ml) neutral oil (such as vegetable or sunflower)
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 medium yellow onion (8 ounces; 227 g), coarsely chopped
- 2 medium garlic cloves, finely chopped
- One 1-inch knob fresh ginger, peeled and finely chopped
- 1 medium plum tomato (4 ounces; 113 g), coarsely chopped
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon chile powder, such as Kashmiri
- ½ teaspoon kosher salt, plus more to taste
- 1 medium head cauliflower (2 pounds; 900g), cut into florets
- Handful of fresh cilantro, finely chopped
- Handful of roasted peanuts, coarsely chopped
- Cooked basmati rice and dal for serving
Instructions
- In a large skillet or wok over medium-high heat, warm the oil until shimmering. 2. Add cumin seeds and mustard seeds; cook until they begin popping.
- Stir in onions; sauté until golden brown—about 8 minutes.
- Add ginger and garlic; cook briefly until fragrant—about 1 minute.
- Lower heat to medium-low; add tomatoes cover pan & cook till softened—around 10 minutes.
- Mix in coriander powder, garam masala , turmeric , chili powder ,and salt . 7 . Pour in half cup(120ml) water ; bring mixture back up boil over high heat . 8 . Once boiling ,add cauliflower florets ; stir well combine . Cover & continue cooking at high heat till tender – about10to20minutes . 9 . Adjust temperature higher & let excess liquid evaporate uncovered – roughly two minutes .
10 . Top off finished cauli-sabji generously sprinkle cilantro peanuts before serving .
Special Equipment Needed:
A large skillet or wok will work best for preparing this recipe.
Storage Tips:
Store leftover cauliflower sabzi in an airtight container within your refrigerator where it’ll stay fresh up five days! Reheat thoroughly before enjoying again—but it’s also delicious served at room temperature!
Nutritional Information per Serving:
Calories: 274
Total Fat: 15g
Carbohydrates: 30g
Protein: 9g
Enjoy creating this vibrant vegetarian delight that brings warmth from Punjab right into your kitchen!