Cauliflower Subji
Discover the aromatic delight of **Cauliflower Subji**, a simple yet flavor-packed Indian stir-fry that's sure to enliven your dinner table! This vibrant dish combines tender cauliflower florets with a medley of bold spices like turmeric, cumin, and garam masala, all simmered with a fragrant tomato and onion base. The recipe is quick to prepare, taking just 40 minutes from start to finish, making it perfect for busy weeknights. Fresh cilantro adds a refreshing garnish, while the subtle heat of green chili and red chili powder ensures a satisfying kick. Serve this versatile vegetarian dish with warm roti, naan, or basmati rice for a fuss-free meal bursting with authentic taste and wholesome goodness. Perfect for anyone seeking healthy and flavorful Indian cuisine!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 1 small, finely chopped Green chili
- 3 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 2 medium, finely chopped Tomato
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 0.25 cup Water
- 2 tablespoons, chopped Cilantro
Instructions
Break the cauliflower into medium-sized florets and rinse them thoroughly under cold water. Let them drain and set aside.
Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and green chili to the pan. Sauté for 4-5 minutes until the onions turn translucent.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes until the raw smell of garlic disappears.
Add the chopped tomatoes to the pan and cook for about 5 minutes until they become soft and start to release oil on the sides.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the tomato mixture. Mix well to incorporate the spices.
Add the cauliflower florets to the pan and toss them with the spice mixture to coat evenly.
Pour in the water, stir, and cover the pan. Reduce the heat to low and let the cauliflower cook for about 10-15 minutes, stirring occasionally, until the cauliflower is tender and cooked through.
Uncover the pan and sprinkle garam masala over the cooked cauliflower. Stir well to combine the flavors.
Turn off the heat, garnish with chopped cilantro, and give it a final stir before serving.
Serve the cauliflower subji hot with roti, naan, or rice.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
