This is my favourite way to have cauliflower. I love this vegetable anyway and keep experimenting with it but Lehsuni Gobhi i.e. cauliflower florets stir fried with lots of garlic is surely one of the best ways to indulge at dinner time. Pair it with hot and fresh chapatti (Indian flatbread/tortillas) and Raita (spiced yogurt) and it’s a grand fest for the taste-buds.
Up until a few years ago, I didn’t know the right way to cook Gobhi or Gobi as it is called in Hindi. I remember in my early days of cooking, I prepared Gobhi alu in a pressure cooker with water to get the runny version alu gobi sabzi. As you would have guessed it by now, the result was a blended paav bhaji sorts but thinner mash. It was awful in taste. But hey ho, we all learn from our mistakes!
My SIL’s way is to cook gobhi twice, roasting it first and then mixing with the tempering or other veggies as normal. This method obviously keeps the florets well separated and crispy. But that also increases the quantity of oil used by 2-3 times. I personally wouldn’t use that much oil, though the sabzi she prepares is just awesome.
So with this lasooni gobi or lehsuni gobhi, I post a very simple recipe which especially would be adored by the garlic lovers, like myself. Minimum spices and absence of any other heavy ingredient like onion or tomatoes make this version quite unique in itself. I have added a small potato to the same since S wouldn’t have eaten it otherwise. But it tastes good without this humble addition as well. This is also a vegan side dish and can be eaten as a filling in wraps or rolls.
More recipes with lots of garlic-> Roasted garlic and cucumber raita (yogurt dip) | Vegan cream of mushroom soup with garlic | Methi matar pulav (rice cooked w/ garlic, methi and greenpeas ) | Lehsuni daal (garlic tempered lentil curry)
What you need?
- 1 medium sized cauliflower, about 750 gms
- 1-2 small potatoes, peeled and cubed
- 4-5 cloves of garlic, minced or chopped fine
- A handful of curry leaves
- 1-2 green chilies, split lengthwise
- 1 bay leaf
- 2 tbsp oil – I used coconut oil
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp red chili powder OR to taste
- 1 tbsp salt OR to taste
- Handful of fresh coriander leaves for garnish
How to make?
Cut the cauliflower into florets and wash them thoroughly. I usually soak these florets in hot water (not boiling) for 10-15 minutes and then rinse them again. This method ensures that there are no hidden germs/dirt inside the florets before you cook. I do the same with potatoes as well to reduce some of the starch.
Heat oil in a wok or heavy bottomed pan. Tip in cumin seeds and allow them to splutter. Add bay leaf along with garlic and green chilies. Fry them at a low flame for a few seconds. Add in curry leaves and remaining spices, mix.
Now add potatoes cubes and cauliflower florets, fold everything well so the masala (tempering) is well coated evenly. Cover with a lid and cook it for 15-18 minutes, stirring 2-3 times in between. If the sabzi starts getting stuck at the bottom, sprinkle some water, mix and cook further
Once the potatoes are well cooked, give a last stir and turn off. Garnish with fresh cilantro (dhaniya patti) and serve hot with fresh phulkas (flatbread) and chilled raita.
Keep the size of the potato cubes and cauliflower florets same for even cooking. If you find that cauliflower is still undercooked while potatoes are all done, you may blanch the gobhi first and that will make it cook faster. To blanch- boil 4 cups of water in a pan and put gobhi florets in it. boil for 5-7 minutes and then drain. This will half cook the gobhi and then it will cook thoroughly along with potatoes.
You may also roast the gobhi first, like my SIL does. So take about 2-3 tbsp of oil in a wok (kadhai) or pan, and roast the cauliflower bites in it till they get almost half cooked . And then add it to the sabzi while the potatoes are half cooked. So you just have to do some trial and errors and figure out what suits you the best
You may also add some grated ginger in the tempering. I usually avoid ginger when I add curry leaves so one doesn’t dominate the taste of the other. Try as you like.
Another one of my recent favourites is this Suva methi baingan bhaji from the city of Banaras. Dill leaves cooked with brinjals (eggplant/aubergine) in a simple and unique curry. This makes an excellent side dish