Whole Spiced Cauliflower (Saabit Gobhi Subzi)

AuthorYashodhara G.
RatingDifficultyAdvanced

This unique saabit gobhi subzi family recipe consists of a spiced cauliflower cooked whole. Great presentation for formal meals and easy to make.

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Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 medium size cauliflower – Remove stem and leaves, clean & wash the cauliflower.If it is not too fresh, soak in a big bowl of cold water with a tsp of salt, for about 30 to 60 minutes.
 1 large onion – peeled, chopped coarsely
 4 cloves of garlic - peeled
 2 ginger – peeled, chopped coarsely
 2 tsp coriander (dhania ) powder
 ½ tsp chili (mirch) powder
 salt to taste
 ½ tsp garam masala
 ¼ cup white vinegar
 4 tbsp cooking oil
 2 tbsp fresh cilantro (hara dhania) - chopped
whole spices of garam masala (khada masala):
 ½ tsp cumin (zeera) seeds
 ½ tsp peppercorns (kali mirch)
 1 big black cardamom (badi-elaichi)
 1 bay leaves (tej paat)
 2 cloves (loung)

1

Grind onion, garlic, ginger, cilantro, cayenne, salt and garam masala with vinegar into a fine paste. Set aside.

2

In a large heavy pot with a cover (big enough to hold the cauliflower), add all the whole spices (cumin seeds, peppercorns, cardamom, cinnamon, bay leaves and cloves). Dry roast for 20 to 30 seconds until they change color.

3

Place the cauliflower (stem facing down) in the pot, and pour the masala paste slowly cover the cauliflower with it. Add some water, if needed. Cover with lid.

4

Cook covered at medium or low heat for about 40 minutes or until done (depending on the size/density of cauliflower). Flip the cauliflower 2 to 3 times - each time spooning masala on top. Adjust the heat as needed (reduce if there is no liquid, increase if there is too much liquid).

5

Cauliflower is done when easily pierced when pricked with a knife. Make sure all spices are coating the cauliflower and thicken by increasing the heat and cooking uncovered.

6

Transfer to a large platter and garnish with fresh cilantro. Use a sharp knife to cut and serve.

VARIATION
7

a. Cut cauliflower into large pieces.
b. Add large pieces of potatoes with cauliflower.
c. Add green peas towards the end - about 10 to 15 minutes before done.

Ingredients

 1 medium size cauliflower – Remove stem and leaves, clean & wash the cauliflower.If it is not too fresh, soak in a big bowl of cold water with a tsp of salt, for about 30 to 60 minutes.
 1 large onion – peeled, chopped coarsely
 4 cloves of garlic - peeled
 2 ginger – peeled, chopped coarsely
 2 tsp coriander (dhania ) powder
 ½ tsp chili (mirch) powder
 salt to taste
 ½ tsp garam masala
 ¼ cup white vinegar
 4 tbsp cooking oil
 2 tbsp fresh cilantro (hara dhania) - chopped
whole spices of garam masala (khada masala):
 ½ tsp cumin (zeera) seeds
 ½ tsp peppercorns (kali mirch)
 1 big black cardamom (badi-elaichi)
 1 bay leaves (tej paat)
 2 cloves (loung)

Directions

1

Grind onion, garlic, ginger, cilantro, cayenne, salt and garam masala with vinegar into a fine paste. Set aside.

2

In a large heavy pot with a cover (big enough to hold the cauliflower), add all the whole spices (cumin seeds, peppercorns, cardamom, cinnamon, bay leaves and cloves). Dry roast for 20 to 30 seconds until they change color.

3

Place the cauliflower (stem facing down) in the pot, and pour the masala paste slowly cover the cauliflower with it. Add some water, if needed. Cover with lid.

4

Cook covered at medium or low heat for about 40 minutes or until done (depending on the size/density of cauliflower). Flip the cauliflower 2 to 3 times - each time spooning masala on top. Adjust the heat as needed (reduce if there is no liquid, increase if there is too much liquid).

5

Cauliflower is done when easily pierced when pricked with a knife. Make sure all spices are coating the cauliflower and thicken by increasing the heat and cooking uncovered.

6

Transfer to a large platter and garnish with fresh cilantro. Use a sharp knife to cut and serve.

VARIATION
7

a. Cut cauliflower into large pieces.
b. Add large pieces of potatoes with cauliflower.
c. Add green peas towards the end - about 10 to 15 minutes before done.

Whole Spiced Cauliflower (Saabit Gobhi Subzi)

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