Recipe: Gobhi ki Sabzi

Recipe: Gobhi ki Sabzi

A deep appreciation for food was one of the primary things that nourished Housework into existence. A passion for not only the ingredients that make up a dish, but the tools used to prepare it – the grater, the spatula, the cast iron pan. It is these details that make the cooking experience what it is.

Because of that reverence for food and its preparation, we've decided to begin sharing some recipes prepared and served with ingredients, utensils, cookware, and dishes from our collection.

Gobhi ki sabzi, or curried cauliflower, is by far one of our favorite summer dishes. Full of peak seasonal summer goodness, it's a super flexible dish that goes well with a wide variety of sides and takes well to additions and creative substitutions. For example, we didn't have any larger tomatoes on hand this time around, but had an abundance of cherry and grape tomatoes in the garden, so we swapped those in instead. We also had a few extra squash and cucumber blossoms that needed to get used, so those got tossed in too, as well as a handful of green beans. Other times we've made it we've grilled chicken to serve alongside it.

We recommend using dipping bowls to keep organized when making any dish with multiple layers of herbs and spices. Especially with spice heavy cuisines like Indian food, if you're making multiple dishes at a time there can be a lot to juggle so you'll appreciate the tidiness.

1/2 c. ghee or coconut oil
1/2 tsp. black Kandhamal mustard seeds
1/2 tsp. Nagauri cumin seeds
1 tbsp. ginger root, finely grated with an oroshigane
1/2 c. onions, finely chopped
1 tsp. sea salt
1/2 tsp. Pragati turmeric powder
2 lbs. cauliflower, washed, trimmed, broken up into small flowerets, and thoroughly dried
1 small fresh ripe tomato, cored and finely chopped (or a good handful of cherry or grape tomatoes, halved)
1 fresh hot chili pepper (about 3-in long), finely chopped
1/2 tsp. ground Nagauri cumin
1/2 tsp. granulated sugar
1 tbsp. finely chopped cilantro

To finish:
1 tbsp. finely chopped cilantro
1 tbsp. ghee or coconut oil, melted

In a heavy 4 to 5 qt. pan, heat the ghee or coconut oil over moderate heat for a few minutes. Stir in the mustard seeds and immediately add the cumin seeds, grated ginger, and onions. Cook, stirring constantly, for a minute, then add the salt and turmeric, and continue stirring for another few minutes, until the onions start to break down.

Drop in the cauliflower and move the flowerets around with a wooden spatula until they are evenly coated with the onion mixture. Then stir in the tomato, chili pepper, ground cumin, sugar, and the first tablespoon of the cilantro. Reduce the heat to medium-low, cover, and stirring occasionally, cook until the cauliflower is tender but still intact, or until it's falling apart if that's your style.

Transfer your gobhi ki sabzi to individually heated plates or bowls, sprinkle with the remaining cilantro and drizzle with melted ghee or coconut oil.


We served ours with Kokuho Rose brown rice.

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