This quick and easy sabzi features tender cauliflower florets tossed and simmered with a Punjabi-style spice blend of ground cumin, coriander, turmeric, and garam masala.
This quick and easy sabzi features tender cauliflower florets with a Punjabi-style spice blend of ground cumin, coriander, turmeric, and garam masala.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.
Gently cooking the onions until lightly browned provides the dish with a more savory, caramelized flavor base.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.
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.
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 , spoon some sabzi on top, grate cheddar or another cheese over it, and grill until melty and crispy.
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