Gobi Curry

Cauliflower is an excellent source of vitamin C, K, B and has the added benefit of dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Wow! After understanding all the health benefits I needed more of this veggie in my weekly menu, but I wanted it to be tasty and not dull. I prepared a simple cauliflower curry over the weekend which my family enjoyed with chappatis. We ended up finishing it in one meal!


  • Prep time – 10 minutes
  • Cook time – 25 minutes


  • Cauliflower (Cut into Medium Sized Florets)- 1 head
  • Large Red Onion (Finely Chopped) – 1
  • Roma Tomatoes (Finely Chopped) – 2
  • Turmeric – 1/8 tsp
  • Kashmiri Red Chilli Powder – 1 tsp
  • Coriander Powder – 2 tsp
  • Garam Masala – 1/2 tsp
  • Ginger-garlic paste – 2 tsp
  • Fennel Seeds – 1/2 tsp
  • Cinnamon Stick (1-inch piece) – 1
  • Cardamom Pod – 1
  • Clove – 1
  • Salt – to taste
  • Water – 1 cup
  • Coriander Leaves for garnish – 2 tbsp


  1. Heat oil in a pan over medium heat and add the clove, cinnamon stick, cardamom pod, and fennel seeds. Once the fennel starts to sputter,  add the ginger-garlic paste and onions. Saute for 7 minutes
  2. Add the tomatoes and saute for 5 minutes
  3. Add the masalas and salt. Saute for 3 minutes
  4. Add the cauliflower florets and mix everything for a minute
  5. Add the water, mix everything, then cover and cook for 15 minutes (Mix at 7 minutes and add extra water if the mixture gets dry)
  6. Garnish with coriander leaves and serve 🙂



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