Easy Cauliflower Fry Recipe | Gobi Fry recipe
Cauliflower Fry, a quick, simple, and delicious recipe. Gobi fry here is a dry curry of cauliflower florets sauteed with a combination of spices which are most common in Indian kitchens. Though dry it is still suitable to be eaten with Indian flatbread like roti, phulka, paratha or rice varieties like jeera rice, bagara rice, or pulao.
There are many different ways to prepare Gobhi fry, right from stir fry to semi-gravy and restaurant-style rich and creamy gravy. The fry recipe I’m sharing today is the simplest and one of my favorite way of preparing the Gobi.
In this super-easy recipe, you do not need to deep fry the florets or grind any ingredients, or have any heavy prep work. Even a beginner can make the dish with ease.
About Cauliflower Fry recipe
Cauliflower also called Gobi or Phool Gobhi, a popular Punjabi side dish is one of the most commonly prepared dishes in North Indian homes.
There is no specific recipe to make this vegetable. So, depending on the household, it is made in many variations. I like to make the fry a bit spicy, but you can adjust the spices as per your taste preference.
This cauliflower sabzi recipe is my mother’s recipe. For a variation, I mix vegetables like potato or green peas, or capsicum and sometimes make mixed vegetables.
The best part of this recipe is that you just need a handful of ingredients. No tomatoes or yogurt is used in this. Also, the dish gets ready in less than 30 minutes.
In this Gobhi fry recipe, I used basic Indian spice powders. For a different flavor, I also add readymade masalas like kitchen king masala, tandoori masala, chicken masala, meat masala, chole masala, or pav bhaji masala.
The recipe is to saute onions, add basic Indian spices, add gobi florets, add little water, and cook to perfection. Through this process, the florets will retain their shape and not turn soggy.
Crunchy cauliflower florets coated with spices will be everyone’s favorite in your home. Also, in the winter season, gobhi tastes great.
Reasons to try this recipe
Homestyle, delicious, comforting, and hearty.
Healthy, as gobhi is low in carbs.
Ready in under 30 minutes.
A good side dish to pack into kids’ or adults’ lunchboxes.
Vegan and Gluten-free.
How to clean Cauliflower?
This veggie contains worms and insects. So, it is mandatory to clean the cauliflower before cooking. There are many ways to clean cauliflower florets.
The step I follow is:
Cut the gobi into medium size florets and check if there are any worms. If there are any, remove them with a knife.
Soak the florets in turmeric and salt-mixed water for 5-10 minutes. Drain the water and rinse the florets well.
Ingredients to make Gobi Fry
Cauliflower/Gobi: Buy a cauliflower that is tightly packed, which means there should not be a gap between the florets. Also, the color of the gobi should be creamy white. Avoid if there are any dark or wet spots.
Spices: Bay leaf, cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala.
Other ingredients: Oil, coriander leaves, salt.
How to make Cauliflower Fry
1. Cut the cauliflower into medium size florets. If there are any worms, remove them with a knife. Soak in turmeric and salt mixed water for 5-10 minutes. Drain the water and rinse the florets well.
2. Heat oil in a pan. When hot, add cumin seeds and bay leaf. Let them crackle.
3. Add chopped onion and saute till they turn soft.
4. Next, add ginger-garlic paste and fry till the raw smell goes away.
5. Turn the flame to low and add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Saute for a few seconds.
6. Add the washed cauliflower florets and mix well with the masalas. Turn the flame to medium and saute for a min or two.
7. Now, add 1/4th cup of water and give a good mix. Cover the pan and simmer on low flame for 10-15 minutes or till the cauliflower is completely cooked. Stir in between for even cooking. If the masala sticks to the bottom of the pan, sprinkle little water and continue to simmer.
8. Lastly, add coriander leaves (missed clicking a pic) and gently mix.
Cauliflower fry is ready. Serve hot with steamed rice and dal or roti.
How to serve Gobi Fry?
Gobi Fry is an excellent side dish with any Indian flatbreads like roti, phulkas, parathas, naan, tandoori roti along with mixed vegetable salad (onion, tomato, cucumber) and a lemon wedge for a complete meal.
Another way to enjoy this dry gobhi sabzi is by using it as a filling in wraps/kathi roll, sandwiches, etc.
How to store Gobi Fry?
If you have leftover cauliflower fry, you can store it in an airtight container or a resealable plastic bag in the refrigerator. Make sure to let it cool down completely before storing it. It should be consumed within 2 to 3 days for the best taste and texture.
Before serving, reheat the curry in a pan over the stovetop or in a microwave.
You can add chopped tomato. Add when the veggie is almost tender. Saute on medium flame until the raw flavor goes away and it blends well with the gobi.
Can add crushed kasuri methi at the end. It adds flavor and aroma.
For chatpata taste, can add a little chat masala or amchur (dry mango) powder or lemon juice (after the dish is ready).
Can add potato to make aloo gobi fry or green peas to make aloo gobi matar fry. Also, you can use just potatoes.
For extra spice and flavors, skip garam masala and add 1/4 tsp to 1 tsp of readymade spice powders like – chicken masala, meat masala, pav bhaji masala, chole masala, kitchen king masala, koora karam, or biryani masala.
To make cauliflower pepper fry, reduce the quantity of red chili powder and add black pepper powder.
More Related Recipes
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Cauliflower (Gobi) Fry | How to make Gobi sabji
- 1 medium Cauliflower (cut into medium size florets)
- 2 tbspn Oil
- 1 tsp Cumin seeds (jeera)
- 2 small Bay leaf (tej pata)
- 1 medium Onion
- 1 tsp Ginger Garlic paste
- 1/2 tsp Turmeric powder
- 2 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1/4 th cup Water
- Salt to taste
- Coriander leaves
- Cut the cauliflower into medium size florets. If there are any worms, remove them with a knife. Soak in turmeric and salt mixed water for 5-10 minutes. Drain the water and rinse the florets well.
- Heat oil in a pan. When hot, add cumin seeds and bay leaf. Let them crackle.
- Add chopped onion and saute till they turn soft. Next, add ginger-garlic paste and fry till raw smell goes away.
- Turn the flame to low and add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Saute for a few seconds.
- Add the washed cauliflower florets and mix well with the masalas. Turn the flame to medium and saute for a min or two.
- Now, add 1/4th cup water and give a good mix. Cover the pan and simmer on low flame for 10-15 minutes or till the cauliflower is completely cooked.
- Stir in between for even cooking. If the masala sticks to the bottom of the pan, sprinkle little water and continue to simmer.
- Lastly, add coriander leaves (missed clicking a pic) and gently mix.
- Cauliflower fry is ready. Serve hot.