Deliciously Spiced Cauliflower Delight!

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

  1. 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.
  2. Stir in onions; sauté until golden brown—about 8 minutes.
  3. Add ginger‌ and garlic; cook briefly until fragrant—about 1 minute.
  4. Lower‍ heat to medium-low; add tomatoes cover⁣ pan⁢ & cook till softened—around ⁢10 minutes.
  5. 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!