Gobi roast recipe – an easy Indian style pan roasted cauliflower with spices. In this recipe cauliflower florets are pan roasted on the stove top with a few spices.
Cauliflower is one of my favorite winter vegetables. While I sometimes do indulge in a healthier oven roasted masala cauliflower,
I wanted to try a roasted cauliflower on the stove top. I love the way this simple vegetable gets transformed into a delicious dish that you can’t stop with just a spoonful.
There is no deep-frying in this recipe. The cauliflower florets are first parboiled and then roasted with Indian spices on the stove top. A very easy and flavorful dish, you can have this gobi roast as a side dish for chapatis or rice.
For other cauliflower recipes do check out
Cauliflower is not only a great source of vitamin C but also a good source of dietary fiber. Lets move on to the easy recipe for gobi roast or spiced pan-roasted cauliflower.
How to make Gobi Roast step by step
- Firstly, bring water to boil in a pot. Add the cauliflower florets along with salt and turmeric powder. Let it boil for 3-4 minutes. Then drain the water and set this aside.
- Heat oil in a pan and add the parboiled cauliflower florets. Stir fry till the cauliflower florets turn brown in color. Add the spice masala powders and mix well. Let it cook for 3-4 minutes to allow the spices to get blended with the cauliflower. Remove from heat.
- Pan roasted cauliflower is now ready to be served.
Pan Roasted Cauliflower Roast | Gobi Roast Recipe
Gobi Roast – Pan Roasted Cauliflower recipe
Ingredients
- 2 cups small cauliflower florets / gobi
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/2 tsp chaat masala powder
- 1/4 tsp cumin powder / jeera powder
- 2 1/2 tbsp oil
- Coriander leaves for garnishing
- Salt to taste
Instructions
- Separate the cauliflower into small florets.
- Bring 3 cups of water to boil in a pot. Once the water starts boiling, add the cauliflower florets along with salt and turmeric powder. Cover and cook for 3-4 minutes and remove from heat. Then drain the water and set the parboiled cauliflower florets aside.
- Heat oil in a pan. Add the parboiled cauliflower florets. Let it cook till the florets turn brown in color. You will have to keep stirring at regular intervals to ensure all sides are cooked.
- Add in the masalas – red chilli powder, cumin powder and chaat masala powder. Mix well. Check for salt as we have already added some salt while parboiling the cauliflower. Add some if required. Let it cook for 3-4 minutes on a medium-low flame. Keep stirring at intervals.
- Remove from heat. Garnish with chopped coriander leaves.
- Gobi roast is now ready to be served.
Notes
- Adjust the quantity of red chilli powder as per taste. The quantity I have used is for a mildly spiced gobi roast.
Nutrition Information
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