Cauliflower Peas Sabzi
A quick, everyday Indian stir-fry where tender cauliflower florets and sweet green peas come together with aromatic cumin, ginger, and warm spices. This dry sabzi is light, vibrant, and pairs beautifully with roti or dal-rice for a comforting weeknight meal.
For 4 servings
- prep · ~6 min
Steam the cauliflower and peas.
Place cauliflower florets in a steamer basket over boiling water. Cover and steam for 4-5 minutes until just fork-tender but still firm. Add green peas and steam for 1 more minute. Remove from heat and set aside.
TIPDon't overcook — the cauliflower should hold its shape and have a slight bite. - temper · ~1 min
Temper the cumin seeds.
Heat oil in a kadai over medium heat. Add cumin seeds and let them sizzle and turn aromatic for about 30 seconds.
- saute · ~6 min
Sauté the aromatics.
1.Add chopped ginger and slit green chilies; sauté for 30 seconds until fragrant.2.Add chopped onion and cook until soft and translucent (4-5 minutes), stirring occasionally.TIPNo need to brown the onions deeply — just soft and translucent is perfect here. - saute · ~1 min
Bloom the spices.
Lower the heat. Add turmeric powder, coriander powder, red chili powder, and salt. Stir continuously for 30-40 seconds until the raw smell of the spices disappears.
TIPKeep the heat low — dry spice powders burn quickly and turn bitter. - saute · ~4 min
Add steamed vegetables and mix well.
Add the steamed cauliflower florets and green peas to the pan. Gently toss everything together until the vegetables are evenly coated with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
TIPUse a light hand when tossing — cauliflower florets are delicate and break easily. - simmer · ~2 min
Finish with garam masala and let flavors meld.
Sprinkle garam masala over the sabzi, give it a gentle stir, cover the pan, and let it cook on low heat for 2 minutes. This helps the flavors sink into the vegetables.
- prep
Add lemon juice and garnish.
Turn off the heat. Squeeze fresh lemon juice over the sabzi and garnish generously with chopped coriander leaves. Serve hot.
TIPAdding lemon juice off the heat keeps its bright, fresh flavor intact.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Steam cauliflower just until fork-tender to keep its shape and avoid mushiness in the final dish.
- 2If using frozen peas, add them directly to the steamer in the last minute — no need to thaw first.
- 3Bloom spices on low heat to prevent burning; burnt turmeric and coriander powder taste bitter.
- 4Toss steamed cauliflower gently with a spatula to avoid breaking the florets into small pieces.
- 5Let the sabzi rest covered for 2 minutes after adding garam masala so the spices penetrate the vegetables.
- 6Add lemon juice only after turning off the heat to preserve its bright acidity and fresh aroma.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — no dairy is used. Perfect for plant-based diners seeking a light, spiced vegetable side.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan. Steam the vegetables as directed, then sauté the aromatics and spices quickly to keep the dish light and lower in fat.
high proteinHigh-protein
Add 1 cup of boiled chickpeas or paneer cubes along with the steamed vegetables for a more substantial, protein-rich sabzi that works as a main dish.
jainJain
Omit onion and ginger; replace with a pinch of asafoetida (hing) when tempering the cumin seeds. Use only green peas (no onion/garlic) to comply with Jain dietary practices.
Why this is on our healthy list.
Rich in Vitamin C
Cauliflower and lemon juice together provide a good dose of vitamin C, which supports immune function and collagen production.
High in Fiber
Both cauliflower and green peas are excellent sources of dietary fiber, promoting healthy digestion and helping you feel full longer.
Low in Calories
This dry sabzi is naturally low in calories and fat, making it a guilt-free side dish that fits well into weight-management diets.
Antioxidant-Rich Spices
Turmeric, cumin, coriander, and ginger are packed with antioxidants that help reduce inflammation and support overall wellness.
Frequently asked questions
Yes, but thaw and pat it dry first, then steam for only 2-3 minutes since frozen florets are more tender and break easily.
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