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40 minute meals, Dinner, Entree, Vegan, vegetarian  /  February 7, 2018

Tadka Gobhi ~ Spicy Cauliflower Stir Fry

by Sakshi Kapoor

Have you ever seen Cauliflower growing in the ground? It’s a beautiful vegetable with it’s greyish- green leaves holding up it’s lovely white florets.
My grandfather grew cauliflowers almost every season in his humble but meticulously designed kitchen-garden. And while we enjoyed numerous Cauliflower (phool-gobhi in Hindi) based recipes like Gobhi paratha or Pakore (gram-flour fritters), this Tadka Gobhi recipe was often made to lift the humble Gobhi Sabzi to a flavourful dish that could be added to dinner parties menus. It has always remained a hit with the Dal makhni and some Kadhai Paneer served with some hot rotis and jeera rice!

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Here’s how I make this delicious Tadka Gobhi

Ingredients

Prep time – 15 minutes; Active Cooking Time: 30 minutes; Total Time: 45 minutes

Serves 4-5; Yields: 4 cups

  • 1 Cauliflower head
  • 4-5 tablespoons Vegetable Oil- divided
  • Salt to taste
  • 1/2 teaspoon Cumin
  • An inch of Ginger- finely chopped
  • 2 fat cloves of Garlic- minced/ finely chopped
  • 1 big Onion- chopped
  • 2-3 Tomatoes- chopped
  • 1-2 Green chillies
  • 1/2 cup Green Peas (optional)
  • 1/2 tsp Turmeric powder
  • 1 -2 teaspoon Red chilli powder
  • 3 teaspoons Coriander Powder
  • 1/2 teaspoon Garam masala
  • 1 teaspoon- Kasoori Methi (Dried Fenugreek leaves)
  • 1/2 cup Fresh coriander leaves chopped
img_5546.jpg
Gathering ingredients

Method

Wash, drain and cut the cauliflower head into big florets.

Draining the pieces properly is important to avoid splattering in hot oils while frying.

Finely chop the ginger and garlic, separately.

Chop the onions and tomatoes and split the green chilli into two long halves.

If you are using green peas, then wash and keep them aside. If using frozen ones, thaw them in a cup of hot water.

In a big kadhai (wok), heat 2-3 tablespoons of vegetable oil.

Add a batch of cauliflower pieces and stir fry till you see it has some brown spots. We fry the cauliflower in batches so that all pieces are fried properly. Take out the fried pieces and keep aside.

IMG_5547
Fried Cauliflower

In the same wok, add more oil if needed. Follow by adding cumin seeds and wait for them to crackle.

Add the chopped onions next and fry for 3-4 minutes on medium high heat.

Next add the minced/ chopped garlic and fry till the onions and garlic turn golden. This should take another 4-5 minutes.

Once the onion is cooked, add the chopped tomatoes, green chilli and ginger followed by salt, turmeric, coriander, red chilli powder and garam masala.

IMG_5548
This Tadka is going to be spicy!

Add the green peas next, if you are using them.

To avoid the burning of spices, add half a cup of water and mix.

Stir and cook for another 5-7 minutes.

Add crushed dried fenugreek (methi) leaves next.

Now, add the fried cauliflower florets and stir well to coat them in the tadka.

Cook without covering the pan for another 7-8 minutes on a medium high heat.

I usually like the cauliflower to have a bit of bite and so don’t cook it covered to avoid overcooking. If you like the cauliflower done till it’s soft, then you can cook it covered.

Check the Gobhi by piercing a piece with a knife.

Sprinkle chopped fresh coriander on top and serve Tadka Gobhi with hot roti, paratha or dal– chawal!

IMG_5544
Tadka Gobhi
2019-05-25 07:32:41
Serves 4
Jazz up your boring Gobhi ki sabzi with this flavourful tadka! Enjoy as part of a special dinner spread or with a few parathas and dahi.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. ation time – 30 minutes
  2. 1 Cauliflower head
  3. 4-5 tablespoons Vegetable Oil- divided
  4. Salt to taste
  5. 1/2 teaspoon Cumin
  6. An inch of Ginger- finely chopped
  7. 2 fat cloves of Garlic- minced/ finely chopped
  8. 1 big Onion- chopped
  9. 2-3 Tomatoes- chopped
  10. 1-2 Green chillies
  11. 1/2 cup Green Peas (optional)
  12. 1/2 tsp Turmeric powder
  13. 1 -2 teaspoon Red chilli powder
  14. 3 teaspoons Coriander Powder
  15. 1/2 teaspoon Garam masala
  16. 1 teaspoon- Kasoori Methi (Dried Fenugreek leaves)
  17. 1/2 cup Fresh coriander leaves chopped
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Instructions
  1. Wash, drain and cut the cauliflower head into big florets.
  2. Draining the pieces properly is important to avoid splattering in hot oils while frying.
  3. Finely chop the ginger and garlic, separately.
  4. Chop the onions and tomatoes and split the green chilli into two long halves.
  5. If you are using green peas, then wash and keep them aside. If using frozen ones, thaw them in a cup of hot water.
  6. In a big kadhai (wok), heat 2-3 tablespoons of vegetable oil.
  7. Add a batch of cauliflower pieces and stir fry till you see it has some brown spots. We fry the cauliflower in batches so that all pieces are fried properly. Take out the fried pieces and keep aside.
  8. In the same wok, add more oil if needed. Follow by adding cumin seeds and wait for them to crackle.
  9. Add the chopped onions next and fry for 3-4 minutes on medium high heat.
  10. Next add the minced/ chopped garlic and fry till the onions and garlic turn golden. This should take another 4-5 minutes.
  11. Once the onion is cooked, add the chopped tomatoes, green chilli and ginger followed by salt, turmeric, coriander, red chilli powder and garam masala.
  12. Add the green peas next, if you are using them.
  13. To avoid the burning of spices, add half a cup of water and mix.
  14. Stir and cook for another 5-7 minutes.
  15. Add crushed dried fenugreek (methi) leaves next.
  16. Now, add the fried cauliflower florets and stir well to coat them in the tadka.
  17. Cook without covering the pan for another 7-8 minutes on a medium high heat.
  18. I usually like the cauliflower to have a bit of bite and so don’t cook it covered to avoid overcooking. If you like the cauliflower done till it’s soft, then you can cook it covered.
  19. Check the Gobhi by piercing a piece with a knife.
  20. Sprinkle chopped fresh coriander on top and serve Tadka Gobhi with hot roti, paratha or dal– chawal!
Print
By Sakshi Kapoor
Kitchenpostcards https://www.kitchenpostcards.com/

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Tags

  • cauliflower
  • coriander
  • dinner
  • GArlic
  • Gobhi
  • homemade
  • Indian food
  • Roti
  • spicy
  • Tadka
  • Tomato

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10 comments

  • Cheena
    February 7, 2018

    Yummy😋😋

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    • Sakshi Kapoor
      February 7, 2018

      Thank you! Try it and tell us how it was!

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      Reply
  • chef mimi
    February 7, 2018

    Yum! I love the various seasoning in this curry! Can’t wait to make it!

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    Reply
    • Sakshi Kapoor
      February 7, 2018

      Do try and tell us! You may need to adjust the amount of red chilli powder though! 🙂

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      Reply
      • chef mimi
        February 7, 2018

        Nope! Not in this house!

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        Reply
        • Sakshi Kapoor
          February 7, 2018

          Haha.. That’s awesome then! 😁

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          Reply
  • Dahi Bhalle | Kitchenpostcards
    February 22, 2018

    […] home. My mother made them look so easy to prepare every time. They were always there next to spicy tadka gobhi, Kadhai paneer and creamy Dal makhni on the […]

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    Reply
  • Bedmi Aloo ~ An Old Delhi Special Brunch | Kitchenpostcards
    March 31, 2018

    […] Tadka Gobhi ~ Spicy Cauliflower Stir Fry […]

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    Reply
  • For the love of Parathas | Kitchenpostcards
    April 29, 2018

    […] is the best that time of the year. If you think this is a boring vegetable- you need to try the gobhi mattar (cauliflower and peas stir fry) with paratha cooked up in my mother’s kitchen. Not just […]

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    Reply
  • Besan ka Sheera | Kitchenpostcards
    May 4, 2018

    […] Tadka Gobhi ~ Spicy Cauliflower Stir Fry […]

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    Reply

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