DRY CAULIFLOWER STIR FRY/ SUKHI GOBI KI SABZI - Simple Side Dish for Roti

Why I love Cauliflower? Well, the reason being its unique shape and the way it vibes well with ingredients. If you sit and think, you can make loads of recipes with one big head. I love gazing at these white beauties cozily wrapped within green leaves and I equally love the individual florets when separated.. With numerous health benefits intact, consuming a good serving of florets roughly 100 gm will supply a day's requirement of Vitamin K, Protein, Thiamine, Riboflavin, Niacin, Magnesium, Phosphorous and Manganese.

When I think of a dish to prepare with Cauliflower, then this recipe is my first choice. Easy and a filling companion with Roti, Paratha and Rice. In fact, this recipe can easily pass on as an evening snack or as a Sandwich filling. 

Preparation Time: 20 min
Cooking time: 15 min
Category : Side dish
Spice Level:Medium
Difficulty level: Easy
Cuisine: North Indian
Serves: 3-4

Nutrition Factsapproximate
Servings 4.0
Amount Per Serving
calories 201
% Daily Value *
Total Fat 12 g	18 %
Saturated Fat 6 g	28 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 15 mg	5 %
Sodium 148 mg	6 %
Potassium 602 mg	17 %
Total Carbohydrate 21 g	7 %
Dietary Fiber 5 g	19 %
Sugars 5 g
Protein 4 g	9 %
Vitamin A	7 %
Vitamin C	127 %
Calcium	3 %
Iron	4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• Cauliflower- 1 big head
• 2 big onions sliced thin
• 1 tomato deseeded and chopped
• 1 tbsp ginger garlic paste
• 1 boiled potato ( optional)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1-2 star anise
• 1 piece cinnamon / 
• 1 tsp cumin seeds/ shahjeera
• 1/4 tsp green cardamom seeds
• salt to taste
• 1/2 tsp sugar
• 2 tbsp oil + 1 tsp ghee or butter

METHOD

• Remove the leaves and separate the Cauliflower head into individual more or less equal sized florets. Trim off edges that have soft or dark spots. 
• Fill a bowl with lukewarm water with 1 tsp of salt and add the florets to it. Keep it immersed for 5 min and rinse well. This removes any dirt or surface microbes.
• Heat Oil in a pan or wok. When hot add all the whole spices. When a nice aroma wafts, add the onions and stir until transparent. Add the ginger garlic paste and saute on low flame. Sprinkle little water. This prevents the paste from sticking on to the bottom.
• Now add the tomatoes and saute for two minutes. Add a dash of salt and cook until it turns mushy. Add turmeric, red chilli powder followed by  dry masala powders. Give it a good mix  
• Add in Cauliflower florets and then add required salt, 1 cup hot water and close the wok with a lid and cook on low flame until all the water gets absorbed and the florets get completely cooked and done. 
• If you press the floret with a laddle it should mash yet stay firm when tossed. Add the mashed potatoes at this point.Check for salt and spice and add what you require. Mix well.
• Sprinkle sugar and add 1 tsp ghee or butter finally for glaze. Serve hot with any main course.

NOTES

• Adding hot water to vegetables while cooking hastens the cooking process. I always prefer adding hot water.
• Ensure to coat the florets well before it proceeds to cook. This helps to keep the florets intact while softening. Too much tossing and turning after the florets are done will crumble and look like scrambled egg.
• Adding cardamom seeds/ powder enhances the flavour of Cauliflower dishes. 
• Adjust the spice levels if you choose to add potatoes as it can take up more spice.