Cauliflower Sabzi

This quick and easy sabzi features tender cauliflower florets with a Punjabi-style spice blend of ground cumin, coriander, turmeric, and garam masala.

By
Chetna Makan
Chetna Makan is a contributing writer at Serious Eats.
Chetna Makan
Born in India and now a resident of Canterbury, England, Chetna Makan is a former contestant on The Great British Bake Off who has published five books on Indian cooking.
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Updated February 19, 2024
Overhead view of cauliflower sabzi

Serious Eats / Kanika and Jatin Sharma

Why It Works

  • Gently cooking the onions until lightly browned provides the dish with a more savory, caramelized flavor base.
  • Blooming the cumin and mustard seeds in hot oil draws out their flavor and infuses it into the dish.

Cauliflower sabzi is a classic in our home; I grew up eating it and now I make it often for my family. “Sabzi” simply means “vegetables,'' and it refers to a range of quick and easy recipes that can accommodate just about any vegetable you like. My mum would usually make this with potatoes—in which case it goes by the name alu gobhi, the famous Punjabi dish. Carrots and peas are often added to both the cauliflower and potato versions, leading to even more variations. I make it in many ways, ending up with varied flavors each time. 

Sabzi is made all over India, with slight variations in the spices and flavorings depending on the region and family making it. The spices in my recipe are in the Punjabi style, and include cumin, coriander, turmeric, and the blend garam masala. They're flavorful but basic: If you’ve ever cooked Indian food then you’re likely to have them in the cupboard, making this a very accessible sabzi to whip up anytime of the week.

Overhead view of spices

Serious Eats / Kanika and Jatin Sharma

The key is not to rush cooking the onion, because the savory caramelized notes that develop by lightly browning it form the perfect flavor base for this sabzi. Since sabzi is a “dry” preparation (which means it’s usually made with no gravy or sauce), I add just enough water to help cook the cauliflower but not enough to make it soupy. The cauliflower acts as the perfect sponge to absorb the lovely flavors of the warm spices. 

You can enjoy sabzi with Indian flatbreads like chapati or naan but honestly, I often eat it simply with some generously buttered sourdough. It also makes a great side to serve with dal and rice. I also love using it in a winner of a vegetable-charged grilled cheese sandwich: Butter a couple slices of bread (sandwich bread or thick sourdough slices would both be good), spoon some sabzi on top, grate cheddar or another cheese over it, and grill until melty and crispy. 

Overhead view of cauliflower Sabzi

Serious Eats / Kanika and Jatin Sharma

And if you happen to have leftovers, sabzi even tastes great cold, rolled up in a wrap for a packed lunch.

Recipe Details

Cauliflower Sabzi Recipe

Cook 30 mins
Total 30 mins
Serves 4
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons (30ml) neutral oil such as vegetable or sunflower oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon black mustard seeds

  • 1 medium yellow onion (8 ounces; 227g), coarsely chopped

  • 2 medium garlic cloves, finely chopped

  • One 1-inch knob fresh ginger, peeled and finely chopped

  • 1 medium plum tomato (4 ounces; 113g), coarsely chopped

  • 2 teaspoons ground coriander

  • 1 teaspoon garam masala

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon chile powder, such as Kashmiri

  • 1/2 teaspoon kosher salt, plus more as needed

  • 1 medium head cauliflower (2 pounds; 900g), cut into florets

  • Handful of fresh cilantro, finely chopped

  • Handful of roasted peanuts, coarsely chopped

  • Cooked basmati rice and dal, for serving

Directions

  1. In a large skillet, sauté pan, or wok, heat oil over medium-high heat until shimmering. Add cumin and mustard seeds and cook until they start to pop. Add onion and cook, stirring, until golden, about 8 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. 

    Two image collage of cooking onions and adding garlic and ginger

    Serious Eats / Kanika and Jatin Sharma

  2. Reduce heat to medium-low, add tomato, cover, and cook until softened, about 10 minutes. Stir in coriander, garam masala, turmeric, chili powder, and salt. Add 1/2 cup (120ml) water and bring to a boil over medium-high heat. Once boiling add the cauliflower and stir to combine. Cover and cook over medium-high heat until the cauliflower is translucent and soft, 10 to 20 minutes. Adjust heat to high and continue to cook, uncovered, until liquid has evaporated, about 2 minutes. 

    Four image collage of cooking onions with tomatoes, spices and cauliflower

    Serious Eats / Kanika and Jatin Sharma

  3. Sprinkle cilantro and peanuts over cauliflower and serve.

    Two image collage of overhead view of adding peanuts and cilantro to cauliflower

    Serious Eats / Kanika and Jatin Sharma

Special Equipment

Large skillet, sauté pan, or wok

Make-Ahead or Storage

Cauliflower sabzi can be refrigerated in an airtight container for up to 5 days. Reheat before serving (sabzi is also great at room temperature, but I don't recommend eating it cold straight from the fridge).

Nutrition Facts (per serving)
274Calories
15gFat
30gCarbs
9gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories274
% Daily Value*
Total Fat 15g20%
Saturated Fat 2g9%
Cholesterol 0mg0%
Sodium 246mg11%
Total Carbohydrate 30g11%
Dietary Fiber 7g24%
Total Sugars 7g
Protein 9g
Vitamin C 74mg369%
Calcium 76mg6%
Iron 3mg15%
Potassium 563mg12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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