Cauliflower sabji-flower nu shak

Cauliflower also called phool gobi nu shak is one of my family's favorite sabji. It is very simple dish to prepare. 

Always make sure to take fresh cauliflower. Check for bugs inside. Soak in salt water for half an hour. Then cut florets. If you like big pieces, keep big florets or finely chop them. Finely chopped potatoes can also be added to this sabji.

Ingredients:

Cauliflower-250g

potato100g

tomato 1 medium-sized finely chopped

salt as per taste

hing pinch

turmeric powder 1/2 teaspoon

chili powder 1 teaspoon

dhani powder 1/2 teaspoon

sugar 1/2 teaspoon (optional)

coriander to garnish

Method:

Take oil in a pan and heat.  Add mustard seeds and thing to splatter. Add cauliflower and cover it to cook with steam on low flame. Add finely chopped or big pieces of chopped potatoes(if you want to add, the size should match with size of a cauliflower. Put water on the lid to make steam. After 10-15 minutes, when partly cooked, add all dry spices like turmeric powder, chili powder, dhania powder, and salt to taste. Add a pinch of sugar and finely chopped tomato. Allow to cook till it is soft and tender. Once done turn off the flame and garnish with chopped coriander. 

Chilli can be added as per your ability to eat spicy food. It is best eaten with Phulka roti, dal, and rice as a full meal.

Another version of cauliflower sabji.

Cauliflower in curd

Ingredeints: 

Cauliflower-200gm cut into big florets

Cashew-10-15 pieces

turmeric powder 1/2 teaspoon

red chili powder 1/2 teaspoon

salt as per taste

dhani powder 1 teaspoon

curd1 cup. Make sure curd is fresh and not sour at all.

coriander to garnish

green chili 1

ginger 1 small piece

onion finely sliced 1

salt as per taste

hing pinch

oil/ghee 2 teaspoon

sugar optional-pinch

Wash and cut big florets of cauliflower and soak in water for 10-15 minutes.

Soak cashews in warm water for 10-15 minutes

Take a mixer grinder. Add ginger, green chili, cashew, and crush to make a paste add a little water if required.  Add turmeric powder, red chili powder, dhani powder to curd and mix well. Add cashew paste to curd, mix well and keep it aside for 10-15 minutes for marination.

Take a pan add oil and heat it. Saute sliced onion till it becomes translucent. Add hing to it. Add the mixture of curd and stir continuously till oil is released. It tells gravy is cooked well. It will take around 10 minutes on low-medium flame. Make sure to stir continuously. Now add cauliflower floret in gravy and cook it. Make sure florets are soaked well in gravy. Cook on low flame with lid covered for 10-115 minutes. Stir in between. 

Now add salt, check spices and adjust as per your taste.  It is optional to add garam masala. Garnish with fried cashew and chopped coriander. It goes well with laccha paratha. It is very yummy.

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