I never realised that I had not posted the recipe for this super simple Cauliflower Fry. You need very little to make this stir-fry and the end result is nice sabzi that you can eat with both rice and rotis.
I am not overly fond of phool gobi or cauliflower, but the one form I enjoy it is this Cauliflower Fry. Actually, while this Phool Gobi ki Sabzi is called a stir-fry, the only oil I use in this is in the tadka or tempering and the rest of the cooking happens largely as steam released by the water in the cauliflower. The net result is that this sabzi is light.
I used only chilli powder to flavour this curry, but you can use dhania-jeera powder or other spices that suit your palette.
If you like cauliflower, do try my recipes for Cauliflower Moong Dal Sabzi, Bengali Alu Phool Gobir Dalna, and of course, the famous Punjabi Alu Gobi.
Recipe for Cauliflower Fry | Phool Gobi ki Sabzi
Cauliflower Fry | Phool Gobi ki Sabzi
- Wok or Kadhai
- 500 gms Cauliflower
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- Salt to Taste
- In 1 litre of water, dissolve 1 tsp of salt.
- Chop the leaves and stems off the cauliflower.
- Separate the florets and add them to the salt water. The salt water kills any worms or insects there may be.
- Using a colander, drain all the water from the florets and set aside.
- In a wok or kadhai, over medium flame, heat the oil.
- Add mustard seeds and wait till they crackle.
- Add the cauliflower florets and a little salt, and mix well.
- Stir-fry for 5 minutes.
- Cover and cook till the florets soften. Stir at regular intervals. You can sprinkle a little water (2-3 tbsp) if the florets are dry.
- Add turmeric and chilli powder, and mix well
- Serve hot with dal chawal.
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