Hara gobi masala (dry green cauliflower subji)

Cauliflower is one of our favourite vegetables and it cooks fairly quickly.   The following started off as an experiment and we are quite happy with the outcome so we thought we would share it with you.



What do I need to make  it?

  • 1 medium cauliflower broken down into florets
  • 1 medium onion sliced
  • 1 tsp panch phoran
  • Pinch of asaefoetida
  • 1/4 tsp turmeric powder
  • Paste ingredients
    • 3 cloves of garlic
    • 3 green chillies
    • 1″ piece of ginger peeled
    • Handful of fresh mint and coriander leaves
  • Powder ingredients
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black pepper corns
  • 3 tbsp ghee
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Use a pestle and mortar to grind the powder ingredients to semi fine consistency and keep aside.   Next use the pestle and mortar to grind the paste ingredients to a coarse paste.   Heat ghee in a pan and add the panch phoran and asaefoetida – stir for a couple of minutes and then add sliced onions.   Continue stirring on medium heat till onions turn golden brown – add the paste and continue cooking on medium heat for five minutes.   Add the spice and turmeric powder to the mixture, stir for a minute before adding the cauliflower florets.   Sprinkle a 1/4 cup of water, cover and cook on a low heat till the cauliflower is done.   Serve as a sided dish with Indian bread of choice.