Name: Sookhi Gobi Ki Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cauliflower, cut into small, uniform florets; 1 medium Onion, finely sliced; 1 medium Tomato, finely chopped; 2 Green Chili Pepper, slit lengthwise; 1 tsp Ginger-Garlic Paste, freshly crushed; 2 tbsp Mustard Oil, imparts a rustic household flavor; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ¼ tsp Garam Masala, for finishing; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, finely chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the mustard oil in a wide pan or kadai until it reaches its smoking point. Lower the heat to prevent burning.
Add the cumin seeds and let them crackle. Add the sliced onions and sauté until they soften and turn translucent.
Stir in the ginger garlic paste and slit green chillies. Sauté for a few seconds until the raw aroma of the garlic disappears.
Add the chopped tomatoes along with turmeric powder, red chilli powder, coriander powder, and salt. Cook until the tomatoes are mushy.
Toss the cleaned cauliflower florets into the masala. Mix well so that the spices coat the florets evenly.
Cover the pan with a tight lid and cook on low heat for 8-10 minutes. Stir occasionally. The cauliflower will cook in its own steam, keeping the sabzi dry.
8–10 min
Once the cauliflower is tender but retains a slight crunch, remove the lid. Sprinkle garam masala and stir-fry on high heat for a minute to evaporate any remaining moisture.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Tender-crisp, bite-sized cauliflower florets richly coated in a completely dry, savory onion-tomato masala.

Getting it right

Tip

Avoid adding water to the pan while cooking. Allowing the cauliflower to roast and steam in its own juices ensures a perfectly dry and flavorful sabzi, rather than a soggy one.

What to serve it with

A comforting meal with hot chapatis and a simple yellow dal.

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Ingredients