Banarasi Gobhi Ki Sabzi Recipe -Cauliflower Cooked With Nigella
A flavourful dry sabzi made with nigella seeds along with gobhi is a must try. Simply spiced with pepper powder and dry red chilies, pack this simple sabzi along with phulka into your office lunch box.
Banarasi Gobhi Ki Sabzi Recipe is a delighted cauliflower dry curry flavoured with the nigella seeds which is also known as kalonji. Kalaunji is a dried onion seeds, which when cooked with adds a rustic taste to the dish. This Banarasi Gobhi Ki Sabzi Recipe is cooked in mustard oil which adds a nice smoky flavour. The mildly spiced ground masala paste, and the kalonji adds a nice flavour and crunch to the dish.
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- 500 grams Cauliflower (gobi) , cut into small florets
- 1 Onion , finely chopped
- 1-1/2 teaspoons Kalonji (Onion Nigella Seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Black pepper powder
- 3 sprig Coriander (Dhania) Leaves , finely chopped to garnish
- 3 teaspoons Mustard oil
- Salt , to taste Ingredients to make the masala paste
- 5 cloves Garlic
- 1 tablespoon Ginger
- 2 Dry red chillies
- 2 teaspoons Cumin seeds (Jeera)
How to make Banarasi Gobhi Ki Sabzi Recipe -Cauliflower Cooked With Nigella
To begin making Banarasi Gobhi Ki Sabzi Recipe (Cauliflower Cooked With Nigella), cut the cauliflower into small florets and it to a bowl of warm water mixed with salt and turmeric. This helps to deworm from the florets.
Make a coarse paste of the ingredients mentioned in the masala paste, ginger, garlic, red chillies, cumin seeds using a mixer grinder and keep aside.
In a preheated pan add mustard oil.
Once the oil is hot, add the cumin, fenugreek seeds, fennel and kalaunji seeds and let them sizzle well.
Once the seeds have sizzled add the onions and saute until they turn light brownish and slightly caramelized.
Add the ground masala paste, pepper and turmeric powder and saute until the oil separates out.
Now, rinse the florets in running water, drain and add it to the pan.
Season Banarasi Gobhi Ki Sabzi with salt, mix well and let the cauliflower cook well yet retaining its crunchy texture. Occasionally stir in between till the cauliflower are done.
Once the cauliflower is cooked, switch off the heat and garnish Banarasi Gobhi Ki Sabzi with coriander leaves.
Serve the Banarasi Gobhi Ki Sabzi Recipe (Cauliflower Cooked With Nigella) along with Navrang Dal Recipe ( Spicy Mixed Lentils), Phulkas and Moong Sprouts Usal Recipe (Indian Salad Chaat) for the weeknight dinner.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.