Gobi Sabzi: Indian Spiced Cauliflower

Serves 4


  • 1 head of cauliflower (if using Indian cauliflower--which are quite small--use 2 heads), cut into small pieces
  • 4 tbsp. mustard oil
  • 1/2 tsp. panch phoran 
  • 4-5 curry leaves (optional, but recommended)
  • 2 dry red chilies 
  • 1/4 tsp. chili powder (Adjust to suit your tastes.  Sometimes less is more!)
  • 1/4 tsp. turmeric powder
  • small pinch of sugar
  • salt, to taste
  • black pepper powder, to taste
  • chopped coriander (cilantro), for garnish


  • Add 4 tbsp. mustard oil to a heavy-bottomed pan or karahi over medium-high heat.  Toss in 1/2 tsp. panch phoran, curry leaves and dry red chilies.  Once the seeds begin to pop and crackle, tip in the cauliflower pieces. Stir until all the cauliflower is coated in oil.
  • Add the chili powder and turmeric to the pan.  Stir to combine.  
  • Cook the cauliflower, stirring occasionally, until it softens and begins to turn a little brown, about 10-15 minutes.
  • Toss in a pinch of sugar and add salt and pepper to taste.  Garnish with chopped cilantro and enjoy! 

Original Recipe/Photos can be found @ www.myfancypantry.com