Skip to content


Bread  Indian  Breakfast  Lunch  Dinner  Continental  Snacks  Dessert  Dips  Salad  Italian  Greek  Mexican  Drinks  Curry  Paneer  Salads  Japanese 

Fried Gobhi (Cauliflower)

#Indian   #Curry   #Dinner   #Lunch  

Table of Content

For this recipe one can use fresh cauliflower or pre-cut cauliflower that is available in frozen section of nearly all supermarkets. I use the latter version as I am lazy.If like me you are using frozen cauliflower, its important that you don't thaw it or else it will become watery.

Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.

  • Key Stats

    20 minutes (Prep Time - 10 minutes), 3 portions, Type: 🥬, Category: Indian Curry, Net Carbs per serving: 7.51 , Total Net Carbs: 22.54

  • Ingredients

    1. Cauliflower: 500 gms
2. Avocado Oil: 4 tablespoons
3. Corriander Powder: 1 teaspoon
4. Garam Masala: 1 teaspoon
5. Cumin Seeds: 1 teaspoon
6. Pink Himalayan Salt: 1 teaspoon
7. Red Chilli Powder:
    - 1 teaspoon
    - 2.5 teaspoons
8. Turmeric Powder: 1 teaspoon
9. Green Chillies: 15 gms(1-2 finely chopped, optional)
10. Onion: 75 gms(1 small chopped)
11. Water: 2 tablespoons
12. Ghee: 1 tablespoon
13. Corriander Leaves: 25 gms(1 small bunch)

  • Cookwares

    1. Knife
    2. Frying Pan
    3. Spatula
    4. Small Frying Pan

  • Steps

    • If using fresh cauliflower (500 gms), cut into small florets using knife
    • Put the frying pan on flame and add Avocado Oil (4 tablespoons)
    • Once heated, add corriander powder (1 teaspoon), garam masala (1 teaspoon) and cumin seeds (1 teaspoon)
    • Mix well with Spatula
    • Then add Pink Himalayan Salt (1 teaspoon), red chilli powder (1 teaspoon), turmeric powder (1 teaspoon)
    • To make it spicy you can add green chillies (15 gms(1-2 finely chopped, optional))
    • Now add onion (75 gms(1 small chopped)) and saute it till it turns slightly brown.
    • Finally, add the cut cauliflower florets into the frying pan and water (2 tablespoons)
    • Cook on high heat for 5 minutes, keep stirring and mixing.
    • Now cover the frying pan and leave it on slow heat for 10-15 minutes
    • While cauliflower is cooking, prepare garnish by taking a small frying pan and add ghee (1 tablespoon)
    • Put it on high heat and add red chilli powder (2.5 teaspoons)
    • Give it 20 seconds before taking the small frying pan off from heat immediately.
    • Garnish the cooked cauliflower with content from small frying pan and freshly chopped corriander leaves (25 gms(1 small bunch))
    • Serve hot.

  • Process

    IF USING FRESH CAULIFLOWER (500 GMS), CUT INTOSMALL FLORETS USING KNIFEPUT THE FRYING PAN ON FLAME AND ADD AVOCADO OIL (4TABLESPOONS)ONCE HEATED, ADD CORRIANDER POWDER (1 TEASPOON),GARAM MASALA (1 TEASPOON) AND CUMIN SEEDS (1TEASPOON)MIX WELL WITH SPATULATHEN ADD PINK HIMALAYAN SALT (1 TEASPOON), REDCHILLI POWDER (1 TEASPOON), TURMERIC POWDER (1TEASPOON)TO MAKE IT SPICY YOU CAN ADD GREEN CHILLIES (15GMS(1-2 FINELY CHOPPED, OPTIONAL))NOW ADD ONION (75 GMS(1 SMALL CHOPPED)) AND SAUTEIT TILL IT TURNS SLIGHTLY BROWN.FINALLY, ADD THE CUT CAULIFLOWER FLORETS INTO THEFRYING PAN AND WATER (2 TABLESPOONS)COOK ON HIGH HEAT FOR 5 MINUTES, KEEP STIRRING ANDMIXING.NOW COVER THE FRYING PAN AND LEAVE IT ON SLOW HEATFOR 10-15 MINUTESWHILE CAULIFLOWER IS COOKING, PREPARE GARNISH BYTAKING A SMALL FRYING PAN AND ADD GHEE (1TABLESPOON)PUT IT ON HIGH HEAT AND ADD RED CHILLI POWDER (2.5TEASPOONS)GIVE IT 20 SECONDS BEFORE TAKING THE SMALL FRYINGPAN OFF FROM HEAT IMMEDIATELY.GARNISH THE COOKED CAULIFLOWER WITH CONTENT FROMSMALL FRYING PAN AND FRESHLY CHOPPED CORRIANDERLEAVES (25 GMS(1 SMALL BUNCH))SERVE HOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 22.54)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Cauliflower 500 GMS 1.0 500.0 2.5 LABEL 12.5
Avocado Oil 4 TABLESPOONS 15.0 60.0 0.0 NCCDB 0.0
Corriander Powder 1 TEASPOON 5.0 5.0 20.0 NCCDB 1.0
Garam Masala 1 TEASPOON 5.0 5.0 45.2 UKDB 2.26
Cumin Seeds 1 TEASPOON 5.0 5.0 0.0 UKDB 0.0
Pink Himalayan Salt 1 TEASPOON 5.0 5.0 0.0 NCCDB 0.0
Red Chilli Powder 1 TEASPOON 5.0 5.0 0.0 UKDB 0.0
Red Chilli Powder 2.5 TEASPOONS 5.0 12.5 0.0 UKDB 0.0
Turmeric Powder 1 TEASPOON 5.0 5.0 0.0 UKDB 0.0
Green Chillies 15 GMS 1.0 15.0 0.7 UKDB 0.1
Onion 75 GMS 1.0 75.0 8.5 UKDB 6.38
Water 2 TABLESPOONS 15.0 30.0 0.0 UKDB 0.0
Ghee 1 TABLESPOON 15.0 15.0 0.0 NCCDB 0.0
Corriander Leaves 25 GMS 1.0 25.0 1.2 UKDB 0.3
Grand Total - - - - - - 22.54
Recipe in Cooklang 
>> Serving Size: 3 portions
>> Cooking Time: 20 minutes (Prep Time - 10 minutes)
>> Category: Indian Curry
>> Type: Vegetarian
If using fresh @cauliflower{500%gms}, cut into small florets using #knife{}
Put the #frying pan{} on flame and add @Avocado Oil{4%tablespoons}
Once heated, add @corriander powder{1%teaspoon}, @garam masala{1%teaspoon} and @cumin seeds{1%teaspoon}
Mix well with #Spatula{}
Then add @Pink Himalayan Salt{1%teaspoon}, @red chilli powder{1%teaspoon}, @turmeric powder{1%teaspoon}
To make it spicy you can add @green chillies{15%gms(1-2 finely chopped, optional)}
Now add @onion{75%gms(1 small chopped)} and saute it till it turns slightly brown.
Finally, add the cut cauliflower florets into the #frying pan{} and @water{2%tablespoons}
Cook on high heat for ~{5%minutes}, keep stirring and mixing.
Now cover the #frying pan{} and leave it on slow heat for ~{10-15%minutes}
While cauliflower is cooking, prepare garnish by taking a #small frying pan{} and add @ghee{1%tablespoon}
Put it on high heat and add @red chilli powder{2.5%teaspoons}
Give it ~{20%seconds} before taking the #small frying pan{} off from heat immediately.
Garnish the cooked cauliflower with content from #small frying pan{} and freshly chopped @corriander leaves{25%gms(1 small bunch)}
Serve hot.

Comments