This simple cauliflower sabzi has a unique taste that comes from fennel seeds. My mom makes this whenever she cooks morkuzhambu, but it’s super delicious with rasam too. This can be used as stuffing for masala dosa, paratha, samosas, and veggie puffs. It’s a very good side dish for roti and poori as well. Garlic and fennel seeds are the secret agents for this aromatic sabzi. Try this yummilicious sabzi and let me know how you like it!
VIDEO
STEP BY STEP GOBI KI SABZI:
INGREDIENTS:
Cauliflower - 1 big
Turmeric Powder - 1/4 tsp
Water - as required
Salt - to taste
TO GRIND:
Fennel Seeds - 1 tbsp
Garlic - 3 - 4
Poppy Seeds - 1/4 tbsp
Red Chillies - 4 - 5 or as required
Grated Coconut - 1/2 Cup
TO TEMPER:
Oil - 2 tbsp
Mustard Seeds - 1/4 tbsp
Urad Dal - 1 tbsp
Curry Leaves - few
Asafoetida - 1/4 tsp
HOW TO MAKE:
Remove florets from the cauliflower and wash well with water. Keep aside. In the mixer add all the ingredients. Add red chillies depends on needed spicy level.
Make a fine paste by adding little water. Heat oil in a kadai splutter mustard seeds, add urad dal, asafoetida and curry leaves. Saute till urad golden brown.
Add florets along with ground paste, turmeric powder and needed salt. Add 1/4 cup of water (Rinse the jar and add that water).
Mix well without breaking the florets. Cook till florets are soft. If needed sprinkle water now and then till the florets cooked.
Let the water fully absorbed and the florets cook, once cooked turn off the stove. Cauliflower Sabzi / Gobi ki Sabzi ready! This can be served with rice, rotis, poori or can be used for stuffing in parathas or in masala dosas.
TIPS:
Non Garlic lovers can avoid adding garlic.
Green Chillies can be added instead red chillies.
Fennel seeds gives sweet taste and that is the secret spice for this delicious curry.
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