Tomato Gobi Sabzi is a simple and comforting cauliflower curry cooked with fresh tomatoes, onions, and aromatic Indian spices. The cauliflower is lightly blanched before being sautéed in a flavorful tarka with cumin, cardamom, garlic, and ginger. Finished with tomatoes, garam masala, and crushed dried fenugreek, this homestyle sabzi pairs perfectly with roti, naan, or paratha.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 medium Cauliflower cut into florets
- 1 medium Onion finely chopped
- 3 medium Tomatoes chopped
- 1 tablespoon Ginger crushed
- 1 tablespoon Garlic crushed
- 2 pieces Green chillies crushed
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2 pieces Bay leaves
- 2 pieces Black cardamom
- 2 pieces Green cardamom
- 1/2teaspoon Salt
- 1 teaspoon Hing
- 1 teaspoon Turmeric powder
- 1 teaspoon Crushed coriander
- 1 teaspoon Mustard seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Chaat masala
- 1 teaspoon Garam masala
- 1 tablespoon Dried fenugreek leaves
For Dressing
Nutritional Information
-
Calories
180 kcal -
Fat
10 g -
Carbohydrates
18 g -
Protein
5 g -
Fiber
6 g -
Sugar
7 g -
Sodium
420 mg
Procedure
-
3 minutesMark As Complete
Blanch the cauliflower
Bring a large pan of water to a boil and add the cauliflower florets. Let them cook for about two minutes only so the cauliflower slightly softens while keeping its texture intact. Drain the cauliflower well in a colander and set it aside while preparing the masala base.
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5 minutesMark As Complete
Prepare the vegetables
Finely chop the onion and tomatoes and keep them ready in separate bowls. Crush the ginger, garlic, and green chillies together to create a flavorful paste for the tarka. Preparing all the ingredients beforehand makes the cooking process smooth and quick.
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5 minutesMark As Complete
Make the tarka
Heat oil in a pan over medium heat and add cumin seeds, bay leaves, black cardamom, and green cardamom. Once aromatic, add the crushed ginger, garlic, and chillies, then sauté until lightly golden and fragrant. Add the chopped onions along with salt and hing, stirring well until the onions soften and begin turning lightly golden.
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5 minutesMark As Complete
Cook the cauliflower
Add turmeric powder, crushed coriander, and mustard seeds into the onion mixture and stir thoroughly to coat the spices evenly. Add the blanched cauliflower florets and mix carefully so the gobi absorbs all the flavors. Lower the heat, cover the pan, and cook for four to five minutes while stirring occasionally.
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6 minutesMark As Complete
Add tomatoes and finish cooking
Add the chopped tomatoes, coriander powder, and chaat masala into the pan and mix well with the cauliflower. Cover the pan again and cook for another four to five minutes until the tomatoes soften and blend into the masala. The sabzi should become lightly coated in the flavorful tomato gravy.
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2 minutesMark As Complete
Finish and serve
Turn off the heat and sprinkle garam masala over the cooked sabzi for extra aroma and warmth. Crush the dried fenugreek leaves between your palms and add them on top before serving. Serve the tomato gobi sabzi hot with roti, paratha, or naan for a comforting homemade meal.
