Cauliflower Scramble | Gobhi ki bhurji
This cauliflower scramble or gobhi ki bhurji makes a healthy and delicious side or a savory breakfast. Easy, delicious, and ready in just 20 mins. In this recipe, I use mustard seeds, dry red chilies, and curry leaves to give this cauliflower scramble a very Indian flavor.
Servings: 4
Calories: 99kcal
Ingredients
- 2 tbsp Olive oil
- 1 pinch asafoetida
- 1 tsp mustard seeds
- 2 dry red chillies
- 5-6 curry leaves
- 1 inch fresh ginger root grated
- 1 cauliflower head cut into florets (~500gms, use the soft stem too)
- 1 tsp turmeric powder
- 1 tsp Kashmiri red chili powder use regular red chili for more heat
- 1 tsp garam masala
- Salt to taste
Instructions
- Bring around 4-5 cups of water to boil. Add a little salt to the boiled water.
- Place the cauliflower florets in the boiled water. Cover and let it boil in the water for 5 mins. This helps remove any dirt that might have stuck inside the florets.
- Drain in a colander and let the cauliflower air dry. Finely chop the florets with the soft stem.
- Heat oil in a pan on medium heat.
- Once the oil is hot, temper with asafoetida, mustard seeds, dried chilies, curry leaves, and grated ginger. Gently sauté for half a minute so that the spices infuse the oil.
- Add the chopped cauliflower. Toss and mix well.
- Cover and cook on low flame for about 5 minutes. Check and stir in between to ensure that the cauliflower is not sticking to bottom of the pan.
- Add turmeric, red chili powder, garam masala, and salt. Mix well and cook covered for another 5 minutes till the cauliflower is soft and well cooked.
- Garnish with fresh coriander and serve hot with rice and dal fry.
Notes
- For a stronger flavor, use mustard oil instead of Olive oil.
- Nutritional Information is the approximate information for 1 serving.
Nutrition
Calories: 99kcal | Carbohydrates: 7.7g | Protein: 2.8g | Fat: 7.5g | Saturated Fat: 1.1g | Fiber: 3.6g | Sugar: 3.2g