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 kitchen. 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 with the dish with ease.

Cauliflower fry

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 not a 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, 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 masala 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. By this process, the florets will retain their shape and do 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

One-pot dish.

Kids friendly.

No-fuss cooking.

Minimal ingredients.

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, means there should not be gap between the florets. Also, color of gobi should be creamy white. Avoid if there are any dark or wet spots.

Onion

Ginger-Garlic paste

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 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 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.

Variations

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.

Aloo Gobi Fry

To make cauliflower pepper fry, reduce the quantity of red chili powder and add black pepper powder.

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.

I like to pair it with sambar rice, bagara rice, pulao, jeera rice, veg pulao, ghee rice, coconut rice, or curd rice.

Another way to enjoy this dry gobhi sabzi is by using it as a filling in wraps/kathi roll, sandwiches, etc.

More homestyle sabjis

Thotakura/Amarnath fry

Boiled Aloo fry

Aloo Gobhi Matar

Tried this homestyle Cauliflower fry recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

To see more variations from my kitchen, you can also follow me on Instagram.

Recipe card

Cauliflower fry

Cauliflower (Gobi) Fry | How to make Gobi sabji

Author: Santosh Allada
Homestyle Gobi fry with minimal ingredients yet delicious and flavorful. Cauliflower florets coated with spices go well with steamed rice and dal or any Indian flatbread.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Curry, Main Course, Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Adjust the quantity of spices as per your taste preference.
Can use kashmiri red chili powder for less spice but bright red color.
 
 


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