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Cauliflower Fry

Posted by Dipti Shah on April 6, 2009

Thanks to the creepy worms found in cauliflower in India, it was never made nor eaten at my mom’s & MIL’s place. My mom & MIL have taken vows never to eat it again in this lifetime.


So basically I never knew how to cook this veggie UNTIL NOW. So it’s understandble when I say that I avoided cooking cauliflower till now. But when my friend turned up at my door early saturday morning with a bag of cauliflower , I couldn’t think of any excuses to turn down this warm gift. She even showed me how to cook this when I told her my inability to cook this beautiful fresh, big, Lilly white cauliflower.

This is how I made Cauliflower Fry (Gobi Fry)for the first time this Saturday…….


  • 1 medium head cauliflower (approx. ¼ lb)
  • 3 garlic cloves
  • 1-inch ginger
  • 1 tsp oil
  • ½ tsp cumin seed
  • ½ tsp mustard seed
  • 2 thai green chillies, split lengthwise (depends on how hot you want the fry)
  • 5-6 curry leaves
  • Black pepper freshly-ground
  • 1/2 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp Red chilli powder
  • 1 tblsp coriander powder
  • Salt as per taste
  • 1 tblsp fine chopped coriander leaves or parsley


  • Peel and finely chop the garlic and ginger.
  • Cut the cauliflower into florets.
  • Heat oil in a pan and season it with cumin and mustard seeds.
  • As soon as the mustard seeds begin to pop, add hing, garlic, ginger, chillies  & curry leaves.
  • Add all dry masalas & fry well taking care that the masalas don’t burn.
  • Add cauliflower florets & fry for 5-7 minutes until the cauliflower is lightly browned(add drops of water if it begins to stick).
  • Then put salt & mix well.
  • Mix well and cook until cauliflower is cooked as desired.
  • Once done transfer to serving bowl & garnish with finely chopped fresh coriander leaves or parsley


  • If you want the cauliflower to be crunchy, don’t cover the pan with lid & also don’t add any water.
  • If you want the cauliflower to be soft, add 3-4 tblsp water after the salt step & cover the pan with lid until done.

Alu Gobi or Mutter Gobi


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