Gobi Danthal Sabzi is a Punjabi dish. When i was in school, few of my friends use to bring this sabzi for lunch. This curry is so yummy, you can’t stop eating. 🙂 You can have it with parathas, rice, chapati. Many dishes are made with cauliflower so you can always collect the stalks and store them. The stalks are rich with fibre and water content.
Oh i suddenly remembered the gobi shalgham gajar ka achar with stalks which we used to have in India during winters. I miss my achar, it use to taste so yummy. The other dish which i also remember is the mooli ke patte ki sabzi, my mom use to make this sabzi whenever she get mooli. I can’t make that dish here as we don’t get any mooli ke patte 😦
Back to the sabzi now, if you haven’t tried this sabzi , please please do try it. You will definitely lick your fingers.
Gobi Danthal Sabzi
4-5 cauliflower stalks (cut into small pieces)
1 onion, finely chopped
2-3 tomatoes, pureed
1 green chilli
1 teaspoon cumin seeds
1/2 tablespoon ginger garlic paste
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon pav bhaji masala
salt to taste
1 tablespoon oil
coriander for garnishing
Heat oil in a pan. Add cumin seeds.
When they change colour add onions, saute them till they are golden in colour.
Add ginger garlic paste, cook till raw smell goes off.
Now add all the spices except garam masala. Saute for a min. Be careful not to burn them.
Add tomato puree. Cook till oil separates.
Now add the cauliflower stalks and salt. Cover the lid and cook for 20-25 mins until stalks are tender. If the mixture is too dry, you can add some water to it.
You can also add the leaves of the cauliflower in this dish.
If you want to cook stalks quickly you can pressure cook them for 1 whistle and dry out the excess water. This tip was given by my mother.
When cooked,add garam masala.
Garnish with coriander and serve with chapati or rice.
- Phool Gobi (Cauliflower) Parathas (foodbonhomie.wordpress.com)
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