Sukhi Gobi Ki Sabzi Recipe | Dry Cauliflower Curry
Sukhi Gobi Ki Sabzi is a healthy and flavorful dry cauliflower curry made with simple spices. Perfect as a vegan side dish, it pairs well with roti or rice for a wholesome meal. Try this quick and easy recipe for your everyday meals!
Sukhi Gobi Ki Sabzi, also known as Dry Cauliflower Curry, is a flavorful and nutritious Indian side dish. This easy-to-make stir-fry is packed with the goodness of cauliflower florets, seasoned with aromatic spices like cumin, coriander, turmeric, and garam masala.
A perfect addition to your everyday meal, this recipe is not only delicious but also healthy and vegan-friendly. Enjoy it with rotis, parathas, or as a side with rice and dal for a wholesome meal. Rich in fiber and low in calories, it’s ideal for those looking to incorporate more vegetables into their diet. Whether you're planning a simple weeknight dinner or preparing a special weekend lunch, this quick recipe will add a delightful twist to your table.
Serve Sukhi Gobi Ki Sabzi along with Panchmel Dal and Phulkas for a weekday meal. You can also serve Boondi Raita with this meal.
If you like this recipe, you can also try other Potato Recipes such as
10 M
20 M
30 M
4 Servings
Ingredients
- 1 Cauliflower (gobi) , washed & cut into florets
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 3 cloves Garlic , finely chopped
- 2 Tomatoes , finely chopped
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , finely chopped
How to make Sukhi Gobi Ki Sabzi Recipe | Dry Cauliflower Curry
To begin making the Sukhi Gobi Ki Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside.
Heat oil in a large pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and allow them to splutter.
Add the finely chopped onions, garlic and green chili to the pan. Sauté until the onions turn golden brown and softened.
Add the chopped tomatoes and cook until they soften and blend with the onions. This forms the base masala for the sabzi.
Add turmeric powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well, and cook for a couple of minutes to allow the spices to release their flavors.
Add the blanched cauliflower florets to the pan, and toss them gently to coat with the masala. Cover the pan and cook for about 8-10 minutes on low heat, stirring occasionally, until the cauliflower is tender but still slightly crisp.
Once the Gobi is cooked through, give it a taste and adjust the seasoning if needed.
Garnish the Sukhi Gobi Ki Sabzi with freshly chopped coriander leaves. Serve hot with rotis, parathas, or as a side with rice and dal.
Serve Sukhi Ki Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal. You can also serve Boondi Raita with this meal.
