Thick spicy gravy of deep fried gobi florets along with a combo of potatoes and green peas.

  • Cook time:
  • Prep time:
  • Serves: 5 people
  • Yields: One Big Bowl
  • Cauliflower-one,
  • corn flour/Refined flour-2 tsps,
  • green chillies-2,
  • Ginger-a small piece,
  • salt-to taste,
  • Refined/Cooking Oil-half litre,
  • Sliced boiled potatoes-2,
  • Boiled Green Peas/Mutter-small cup,
  • garam masala-1 tsp,
  • chilly powder-1 tsp,
  • coconut- 1 tsp,
  • fried gram dhal- one tsp,
  • Onions-2,
  • tomatoes-2,
  • coriander-a sprig,
  • Turmeric powder-2 tsps,
  • ghee-1 tsp,
  • water-3 cups

Separate cauliflower florets,boil them for ten mts in hot water, add little salt wid turmeric powder,cover fr a while, remove after 10 mts & strain the water. Marinate the florets with salt, chilly powder, cooking flour or corn flour.


Now deep fry the gobi florets in cooking oil till golden brown in medium flame and keep aside. meanwhile grind tomatoes, onions, fried gram dhal, coconut, garam masala powder, turmeric powder, green chillies into coarse paste.


Take a frying pan and add 2 tsps cooking oil, add the ground masala , keep frying for few mts, till the raw flavour evaporates. Then add the boiled peas and potatoes


Let it boil for 15 mts, then add the fried gobi florets in d gravy, add salt and chilly powder to taste. let it boil for another 10 mts.Finally garnish with chopped coriander leaves.


Ur Spicy gobimutter subzi is ready to serve along with rotis, pooris or Pulao.

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1 Member Reviews

By Nirmala on Jun 29, 2011

A simple side dish for rotis/rice/Parathas!!


By bhuvaneshwari on Jul 11, 2011

Nirmala... will definitely try this recipe and let you know at the earliest :)

By Lata Raja on Jul 7, 2011

It is a delicious side for rotis and chappathis. I would love to try this!

By Nithin on Jun 28, 2011

my mouth is watering right now