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Cauliflower Sabji


  • 1/2 tsp cumin seeds (jeera)
  • 4 peppercorns
  • 25 mm (1″) piece cinnamon (dalchini)
  • 2 whole cardamoms (elaichi)
  • 2 cloves (laung / lavang)
  • 4 whole dry red chillies, broken into pieces
  • 1 roasted onion, finely chopped
  • 3 cloves of garlic (lehsun)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp ginger-green chilli paste
  • salt to taste
  • 2 cups blached cauliflower florets
  • 1/2 tsp tamarind (imli) pulp
  • 1 tsp vinegar
  • 2 tbsp finely chopped coriander (dhania) for the garnish


  • Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds.
  • Add the red chillies and roast for 10 more seconds.
  • Add the onions, garlic, turmeric powder, ginger-green chilli paste and ¼ cup of water and blend to a smooth paste in a mixer.
  • Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously
  • Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil.
  • Simmer for about 5 minutes and serve hot garnished with coriander.

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