Gobi Ki Subzi

A simple yet flavorful dish of cauliflower florets sautéed with aromatic spices like cumin, turmeric, and coriander

Ingredients:

• Cauliflower (gobi), 1 medium, cut into florets

• Onion, 1 large, finely chopped

• Tomato, 2, pureed

• Green chilies, 1-2, slit

• Ginger-garlic paste, 1 teaspoon

• Cumin seeds, 1 teaspoon

• Turmeric powder, 1/2 teaspoon

• Red chili powder, 1 teaspoon

• Coriander powder, 1 teaspoon

• Garam masala, 1/2 teaspoon

• Salt to taste

• Fresh coriander leaves, chopped, 2 tablespoons

• Oil, 2-3 tablespoons

Instructions:

1. Prepare the Cauliflower:

   • Bring a pot of water to boil and add a pinch of salt and turmeric.

   • Blanch the cauliflower florets for 2-3 minutes in the boiling water. Drain and set aside.

2. Cook the Masala:

   • Heat oil in a pan over medium heat.

   • Add cumin seeds and let them crackle.

   • Add chopped onions and sauté until golden brown.

   • Add ginger-garlic paste and green chilies, and sauté for a minute.

   • Add pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Mix well.

   • Cook until the oil separates from the masala.

3. Combine and Cook:

   • Add the blanched cauliflower florets to the masala, stirring to coat them evenly.

   • Add salt to taste and a splash of water if needed. Cover and cook for 8-10 minutes on low heat until the cauliflower is tender.

   • Sprinkle garam masala over the cooked sabzi and mix gently.

4. Serving:

   • Garnish with chopped fresh coriander leaves and serve hot with roti, paratha, or rice.