Cauliflower Sabzi

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.

Cauliflower Sabzi
Portions 4
Difficulté Moyen

Ingrédients

Instructions

  1. 1

    In a large skillet, sauté pan, or wok, heat oil over medium-high heat until shimmering. Add cumin and mustard seeds and cook until they start to pop. Add onion and cook, stirring, until golden, about 8 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.

  2. 2

    Reduce heat to medium-low, add tomato, cover, and cook until softened, about 10 minutes. Stir in coriander, garam masala, turmeric, chili powder, and salt. Add 1/2 cup (120ml) water and bring to a boil over medium-high heat. Once boiling add the cauliflower and stir to combine. Cover and cook over medium-high heat until the cauliflower is translucent and soft, 10 to 20 minutes. Adjust heat to high and continue to cook, uncovered, until liquid has evaporated, about 2 minutes.

  3. 3

    Sprinkle cilantro and peanuts over cauliflower and serve.

  4. 4

    Large skillet, sauté pan, or wok

  5. 5

    Cauliflower sabzi can be refrigerated in an airtight container for up to 5 days. Reheat before serving (sabzi is also great at room temperature, but I don&