Why It Works
- Gently cooking the onions till evenly browned offers the dish with a extra savory, caramelized taste base.
- Blooming the cumin and mustard seeds in scorching oil attracts out their taste and infuses it into the dish.
Cauliflower sabzi is a traditional in our dwelling; I grew up consuming it and now I make it typically for my household. “Sabzi” merely means “greens,” and it refers to a variety of fast and straightforward recipes that may accommodate nearly any vegetable you want. My mum would often make this with potatoes—wherein case it goes by the identify alu gobhi, the well-known Punjabi dish. Carrots and peas are sometimes added to each the cauliflower and potato variations, resulting in much more variations. I make it in some ways, ending up with various flavors every time.
Sabzi is made throughout India, with slight variations within the spices and flavorings relying on the area and household making it. The spices in my recipe are within the Punjabi fashion, and embody cumin, coriander, turmeric, and the mix garam masala. They’re flavorful however primary: If you happen to’ve ever cooked Indian meals you then’re more likely to have them within the cabinet, making this a really accessible sabzi to whip up anytime of the week.
The bottom line is to not rush cooking the onion, as a result of the savory caramelized notes that develop by evenly browning it kind the proper taste base for this sabzi. Since sabzi is a “dry” preparation (which suggests it’s often made with no gravy or sauce), I add simply sufficient water to assist cook dinner the cauliflower however not sufficient to make it soupy. The cauliflower acts as the proper sponge to soak up the beautiful flavors of the nice and cozy spices.
You’ll be able to get pleasure from sabzi with Indian flatbreads like chapati or naan however truthfully, I typically eat it merely with some generously buttered sourdough. It additionally makes an ideal facet to serve with dal and rice. I additionally love utilizing it in a winner of a vegetable-charged grilled cheese sandwich: Butter a pair slices of bread (sandwich bread or thick sourdough slices would each be good), spoon some sabzi on high, grate cheddar or one other cheese over it, and grill till melty and crispy.
And if you happen to occur to have leftovers, sabzi even tastes nice chilly, rolled up in a wrap for a packed lunch.