With garden-fresh cauliflower florets, a sauteed recipe such as this one is sure to steal the limelight at any outdoor get-together.
About this recipe
An Indian Cauliflower stir fry that can be done in a snap and a kid’s favorite too! I agree to be sent email.
As a matter of fact, I am sharing this recipe based on my kid’s suggestion. That’s how much they liked it and they think this Gobi sabzi is going to be everyone’s favorite in your home too! If you love Cauliflower as I do, you will love this recipe too. Crispy cauliflower florets simmered in spices go very well with hot steamed rice, Avocado chapati, phulka roti. The amazing thing about this gobi sabzi is, it is really simple to make with few spices. And you can also make it just with a bag of frozen cauliflower florets and no other veggies. There are several other Indian recipes with Cauliflowers like Gobi Manchurian and Chilli Gobi but none nearly as easy as this one. So, if you are looking for a quick-fix meal for kids or yourself, this is a sure winner. I have also posted Cauliflower recipes in the past like and Gobi Paratha Cauliflower Masala Curry. Check them out too!
Ingredients note
Cauliflower: I used one whole cauliflower head for this recipe. The size of the head doesn’t really matter as long as we adjust the spice level accordingly. Onion: I made this gobi sabzi many times using both white and red onions. I liked both for their own unique flavor. If you prefer a mildly sweet note, red onions would suit better for your dish.Spices: The choice of chili powder makes a big difference. If you don’t prefer a spicy sabzi, go with Kashmiri red chili powder. Kashmiri red chili powder provides bright red color and flavor without the heat.
How to clean cauliflower
Before we start with the recipe, I want to mention a couple of small hacks we could use when we cook cauliflowers. If the florets do not drain properly, your stir fry will get a little watery. But there is a fix for that too. Just add besan flour or gram flour to suck it up and that’s it! This gets rid of all the bacteria. After 10 minutes, dry them by placing them on a dry towel. I did not show this in the step-by-step video, but it is definitely an important (but easy) step any time you cook cauliflowers. Check my video for details on that.
How to make this recipe
Expert tips
Use red onions or white onions whichever is available to you. I have used both types of onions with similar success. Red onions add a mildly sweet taste as we saute them.Using gram flour or besan flour is optional. If your cauliflower sabzi turns liquidy, add 1tbsp of besan four. This will quickly absorb the water from the dish to get the right texture.Use red Kashmiri chili powder for a bright red color. If you also prefer a spicy version, add ½ teaspoon of red chili powder.Cauliflower florets need to be tender and crisp and not soft as they could disintegrate as you prepare the curry.Store the leftover dry cauliflower curry in the fridge for up to a week.
Serving suggestions
Enjoy this easy cauliflower sabzi with steamed brown rice or phulka roti along with rasam and dal fry. Another way to serve this dry cauliflower curry is by packing them with cooked quinoa and wrapped like a burrito. Sometimes I add leftover sabzi to a salad to spice it up. Crispy and dry cauliflower sabzi is ready. Check out my other sabzi, or stir fry recipes…
Beetroot PalyaSuran sabziPlantain stir fryOkra fry
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📖 Recipe
Update Note: This recipe was originally published in July 2017. It was updated on June 2021, with new photos and details.
