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A simple, everyday North Indian stir-fry made with tender cauliflower florets and aromatic spices. This comforting and healthy dish comes together quickly and pairs perfectly with roti or dal rice.
For 4 servings
Prepare Vegetables
Temper Spices (Tadka)
Sauté Aromatics
Build the Masala Base
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A simple, everyday North Indian stir-fry made with tender cauliflower florets and aromatic spices. This comforting and healthy dish comes together quickly and pairs perfectly with roti or dal rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 129.16 calories per serving with 4.14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Cauliflower
Finish and Garnish
Add 1 medium potato, peeled and cubed, along with the cauliflower florets. You may need to increase the cooking time slightly.
Add 1/2 cup of fresh or frozen green peas during the last 5 minutes of cooking for a touch of sweetness and color.
For a richer, restaurant-style version, stir in 2 tablespoons of heavy cream or cashew paste at the very end of cooking.
Cauliflower is an excellent source of essential vitamins and minerals, including Vitamin C, Vitamin K, and folate, which are crucial for immune function, bone health, and cell growth.
The high fiber content from cauliflower aids in digestion, helps maintain regular bowel movements, and supports a healthy gut microbiome.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory compounds that can help reduce inflammation in the body.
One serving of Gobi Sabzi contains approximately 150-180 calories, making it a light and healthy option. The exact count can vary based on the amount of oil used.
Yes, Gobi Sabzi is very healthy. It's a vegetable-forward dish rich in fiber, vitamins (like C and K), and minerals. The spices used, such as turmeric and ginger, also offer anti-inflammatory benefits.
Mushy cauliflower is usually caused by two things: overcooking or adding too much water. To avoid this, cook on a low flame and add just enough water to create steam. Check for doneness frequently and aim for a tender-crisp texture.
Absolutely. For a 'satvik' or Jain version, you can skip the onion and garlic. The dish will still be flavorful due to the other spices.
Store leftover Gobi Sabzi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through.