Cauliflower Sabzi is the everyday name for a homey, simple but flavorful
“Sabzi” (also spelled sabji or subzi) is a Hindi word that simply means “vegetable dish.” It’s commonly used across India and in Indian cooking to refer to any cooked vegetable preparation—especially one that’s spiced and served with rice or flatbreads like roti, chapati, or naan.
A sabzi can be:
- Dry (like stir-fried or sautéed veggies)
- Semi-dry (with a light coating of masala)
- Gravy-based (with a curry or sauce)
So if you say “Cauliflower Sabzi” or “Gobi Sabzi,” you’re just referring to a spiced cauliflower dish—likely dry or semi-dry—meant to be served as part of an Indian meal.Fragrant, comforting, and full of vibrant flavor—this Gobi is a classic North Indian dish made effortlessly with Usha’s mildly spiced Curry Starter and usually incorporates potato as well. I have eliminated the potato in this recipe to minimize the carbs. Usually, tender potatoes and cauliflower are simmered with a spoonful of Curry Starter and just a touch of turmeric and other spices of your choosing. No excessive chopping, no fuss—just real home-style flavor in minutes. Finish with a sprinkle of fresh cilantro for that perfect, cozy bite. Serve it with rice or warm naan for a satisfying, wholesome meal.
🇮🇳 Cauliflower Sabzi (Lightly Spiced Cauliflower Curry)
Description
This vibrant, no-fuss cauliflower dish is a weeknight dream—made easy with Usha’s mildly spiced Coconut-Lemon Curry Starter. Fresh (or frozen) cauliflower florets are sautéed in Curry Starter, with just a pinch of turmeric, chili and bringing it all together with a little Tikka Masala spice and simmered with fresh tomatoes. The result? A flavorful, semi-dry sabzi that’s bursting with warm spices and home-cooked goodness.
Top it off with chopped cilantro, and serve it with warm, naan, roti or rice.
Simple. Wholesome. Delicious—every time.
Ingredients
Instructions
Heat the Pan
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In a large skillet or sauté pan, heat Curry Starter and oil  over medium heat
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Add Tikka Masala Spice, Turmeric, Cayenne Powder, and salt
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Add Tomatoes and 1/2 of the water and simmer for 5-6 minutes on high .
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Add Carrots sauté for 3-4 minutes
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Add the cauliflower florets and sauté for 5–6 minutes and mixing well until they are well coated. Add remaining water and cover simmering on medium heat for 10 minutes.
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Cover and cook on low heat for 6–8 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
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Add peas and bell pepper and stir . Simmer uncovered for 5 minutes until bell peppers are beginning to soften and water has evaporated to desired consistency.
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Finish and Serve
Garnish with chopped cilantro. Taste and adjust salt as needed.
Serve with rice, naan, Â or roti
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 187.25kcal
- % Daily Value *
- Total Fat 6.52g11%
- Saturated Fat 0.86g5%
- Sodium 190.62mg8%
- Potassium 905.08mg26%
- Total Carbohydrate 32.84g11%
- Dietary Fiber 24.11g97%
- Sugars 6.29g
- Protein 8.65g18%
- Vitamin A 344.57 IU
- Vitamin C 46.05 mg
- Calcium 239.7 mg
- Iron 8.33 mg
- Vitamin E 10.19 IU
- Vitamin K 68.2 mcg
- Thiamin 0.19 mg
- Riboflavin 0.17 mg
- Niacin 2.58 mg
- Vitamin B6 0.27 mg
- Folate 86.81 mcg
- Phosphorus 211.24 mg
- Magnesium 122.64 mg
- Zinc 2.32 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.