Cauliflower - Gobi- Indian Style

By micki barzilay
October 4, 2010
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Author Notes: My twist on an Indian classic. - micki barzilaymicki barzilay

Food52 Review: Micki Barzilay's Cauliflower - Gobi - Indian style is a hearty, healthy, delicious vegetarian main dish just right for supper on a cool fall evening. Micki pairs the cauliflower with canned chickpeas instead of potatoes (as in traditional Aloo Gobhi)) a nice little trick that streamlines preparation and cooking time. With juicy tomatoes, one cup of water was more than enough. Also note the sweet spicy mustard called for is a prepared mustard, not mustard seeds. I served this Gobi with brown rice, and mixed the leftovers together for a great brown bag lunch. The chopped cilantro makes a fresh, pungent garnish that really compliments the soft, tangy cooked vegetables. - Apple AnnieThe Editors

Serves: 4-6

  • 1 large cauliflower
  • 1 can of cooked garbanzo beans
  • 2 green chilies
  • 1 small onion
  • 4-6 Tomatoes (tempered to remove skin)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili oil
  • 1 teaspoon spicy & sweet mustard
  • 1 teaspoon garam masala
  • 2 threads of saffron
  • 6 curry leaves
  • water as needed
  • salt to taste
  • 4 sprigs of coriander
  1. Heat oil in fry pan add mustard ,cut onions, green chillies (chopped finely), curry leaves, & saffron. Saute till golden brown then Add water,cauliflower florets, chili oil, and mix together , Add garbanzo beans, skinned cubed tomatoes, garam masala, salt & water (as needed to maintain liquid sauce) , cook florets until soft .Garnish with finely chopped coriander.

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