Gobi Ki Sabzi Dry Cauliflower Curry
Transform your meals with the rich and aromatic flavors of Gobi Ki Sabzi, a classic dry cauliflower curry perfect for Indian food enthusiasts. This quick and easy vegetarian recipe combines tender cauliflower florets and golden potato cubes, seasoned with a vibrant medley of cumin, turmeric, red chili, and coriander powders. With a hint of fresh ginger, green chili heat, and a final garnish of fragrant cilantro, this dish is both hearty and packed with bold, spicy notes. Ready in just 40 minutes, it’s an ideal side dish for roti, paratha, or a simple dal and rice pairing. Perfect for weekday dinners or festive spreads, this dry curry balances nutrition with authentic taste, offering a gluten-free, wholesome addition to your meal repertoire.
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Recipe Information
Ingredients
- 500 grams Cauliflower
- 1 large Potato
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 small Green chili
- 1 inch piece Ginger
- 2 tablespoons Cilantro (fresh coriander leaves)
Instructions
Wash the cauliflower thoroughly and cut it into small bite-sized florets.
Peel the potato and cut it into small cubes of similar size to the cauliflower florets.
Finely chop the green chili and ginger. Set aside.
Heat oil in a large pan or wok over medium heat.
Add cumin seeds to the hot oil and let them splutter for a few seconds until aromatic.
Add the chopped green chili and ginger and sauté for about 30 seconds.
Add the cauliflower florets and potato cubes into the pan, stirring well to coat them in the oil and spices.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix thoroughly.
Cover the pan with a lid and let the vegetables cook on low heat for about 15-20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Once the cauliflower and potatoes are tender and cooked through, remove the lid and increase the heat slightly to allow excess moisture to evaporate. Stir gently to avoid breaking the vegetables.
Sprinkle garam masala over the cooked vegetables and mix well.
Garnish with freshly chopped cilantro before serving.
Serve hot with roti, paratha, or as a side dish with dal and rice.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 15.8 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2939 mg | 63% | |
*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.
