This Gobi Tamatar Sabzi – Tomato Cauliflower is comforting and delicious. Makes an amazing side dish option. This recipe will soon be your go-to recipe. Pair it with white rice or naan for a perfect meal.
How do I make Gobi Tamatar Sabzi – Tomato Cauliflower?
First, the cauliflower should not be washed until it is going to be cut up and used. So, when you are ready to cook rinse the cauliflower. Second, remove the outer leaves from the cauliflower head and cut the stalk and remove the florets leaving a little bit of the stalk. Chop the florets into bite size pieces.
When you are ready to cook, in a large, heavy-bottom skillet, heat oil over high heat. Second, add cumin seeds. When the cumin seeds splutter add in chopped onions. Let the onions saute until golden brown and keep stirring intermittently. Further add in chopped cauliflower and stir well.
Furthermore, add in the minced ginger and stir again. Next add in salt, ground cumin, ground ginger, ground turmeric, ground coriander, and Kashmiri Chili powder. Stir well. Next add in tomato puree, and turn the flame to medium heat and stir well.
Additionally, add the lid and lower the flame to slow heat and cover with a lid. Cook it until the cauliflower is slightly soft (roughly 10 to 20 minutes) depending on the quality of the cauliflower and size of the florets. It should not be mushy, firm and soft is the best way to describe it.
Finally, top it with garam masala and cilantro leaves. Stir well.
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Moreover, try some of our other recipes
Carrot Peas Curry – Gajar Matar Sabzi
Black Pepper Potatoes – Stir Fried Pepper Aloo
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Gobi Tamatar Sabzi – Tomato Cauliflower
Ingredients
- 1 cauliflower, small (4.5 cups chopped)
- 1/2 onion, small (1/2 cup chopped)
- 4 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 1 tbsp ginger, fresh (minced)
- 1 tsp salt
- 1/4 tsp ground cumin (jeera powder)
- 1/4 tsp ground ginger (sonth)
- 1/4 tsp ground turmeric (haldi)
- 1 tsp ground coriander (dhaniya powder)
- 1 tsp kashmiri chili powder
- 1/2 tomato (1/3 cup puree)
- 1/4 tsp garam masala
- 1/4 cup cilantro leaves (finely chopped)
Instructions
Prep
- Chop the onions and cilantro finely. Chop the cauliflower florets into bite size pieces.
- Puree the tomatoes.
- Grate/mince the fresh ginger.
Cook
- In a large, heavy-bottom skillet, heat oil over high heat.
- Add cumin seeds. When the cumin seeds splutter add in chopped onions. Let the onions saute until golden brown and keep stirring intermittently. Next add in chopped cauliflower and stir well.
- Add in the minced ginger and stir again. Next add in salt, ground cumin, ground ginger, ground turmeric, ground coriander, and Kashmiri Chili powder. Stir well. Next add in tomato puree, and turn the flame to medium heat and stir well.
- Add the lid and lower the flame to slow heat and cover with a lid. Cook it until the cauliflower is slightly soft (roughly 10 to 20 minutes) depending on the quality of the cauliflower and size of the florets. It should not be mushy, firm and soft is the best way to describe it.
- Finally, top it with garam masala and cilantro leaves. Stir well.
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