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Cauliflower Poriyal recipe – How to make cauliflower poriyal. A simple and tasty cauliflower poriyal recipe which will get cooked in a jiffy with the flavorful Indian spices.
The gobi or the cauliflower is a favorite in our household as I have already mentioned “n” number of times on my blog. Naturally, it’s not very surprising that I make it in some form or the other.
The aloo gobi sabzi has to be one of the favorite for almost everyone with the combination of the two best veggies in one dish.
This Cauliflower Poriyal recipe is a pretty simple stir fry kind of dish which you can make with very less time. The only thing you will have to be careful is to check for the worms present in the cauliflower.
There can be high possibility of the unwanted guests present in the cauliflower if it is organic, but with the increasing use of the pesticides and insecticides, I hardly find any in the store bought cauliflowers these days.
This simple cauliflower poriyal recipe tastes great with chapatis, phulkas, nan and any Indian bread. I goes very well with the simple plain rice and some dal. The cauliflower poriyal recipe also tastes good as a side veggie dish with jeera rice and some bengali dal.
Let’s get started with the Cauliflower Poriyal recipe-How to make cauliflower poriyal
- 1 medium sized cauliflower/phool gobi about 500 grams
- 1/2 tsp mustard seeds
- few curry leaves
- 2 tsp cumin seeds / jeera
- 2 or 3 whole dry red chili / lal mirch
- 6 to 7 medium sized garlic cloves finely chopped or minced / lahsun
- 1/2 tsp kashmiri red chili powder / lal mirch powder
- 2 to 3 tbsp oil
- salt as required
- some chopped mint or coriander leaves for garnish
This first step is purely optional and only if you get cauliflower which has insects in them. Simply follow this method to get rid of them. Cut the cauliflowers into small floret and rinse them thoroughly. Then blanch the florets in hot salted water for about 5 to 10 minutes. Drain them and set them aside. Now the cauliflower is ready to use.
Heat oil in a non-stick pan and add the mustard seeds. When the mustard seeds begin to splutter, add the cumin seeds, curry leaves,chopped garlic and whole dry red chili. Fry for about a minute.
Now add the red chili powder and the cauliflower. Add the salt to taste. Sprinkle some water if necessary. Lower the flame and close the lid.
Allow the cauliflower to cook on simmer and keep stirring it from time to time to prevent it from getting burnt at the bottom.
Switch off the flame when the cauliflower is cooked about 15-20 minutes. Serve hot with chapati, nan, rice or jeera rice.
For more similar vegetarian recipes try
Until next time,
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