How to make Phool Gobhi Sambhari -

Cauliflower cooked into a delicious curry with fresh indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Cumin seeds (जीरा)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

For more recipes related to Phool Gobhi Sambhari checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Fresh Almonds In Spicy Orange Sauce Mushroom Ka Korma Sing nu Shaak Thai Tofu with Vegetables

Phool Gobhi Sambhari

Phool Gobhi Sambhari Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Phool Gobhi Sambhari Recipe

  • Cauliflower 1 large

  • Cumin seeds

  • Oil 4 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Onions 3 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Cashewnuts 12-15

  • Fresh coconut scraped 3/4 cup

  • Gram flour (besan) 1/4 cup

  • Tamarind 1 lemon sized ball

  • Fresh coriander leaves a few sprigs


Step 1

Wash and cut cauliflower into small florets. Peel and finely chop the onions. Soak tamarind in one cup warm water for half an hour, remove the pulp, strain and keep aside. Reserve one tablespoon scraped coconut for garnishing. Soak the remaining scraped coconut in one and half cups warm water. Grind and extract milk. Heat oil in a pan, add cumin seeds and when it starts to change colour, add asafoetida powder and chopped onion.

Step 2

Sauté till onion turns translucent. Add turmeric powder, red chilli powder, salt, sugar, pathare prabhu masala, cashew nuts and cauliflower florets. Mix well. Add one cup water and bring it to a boil. Reduce heat, cover and simmer for six to eight minutes.

Step 3

Dissolve besan in half the quantity of coconut milk. Mix it well to ensure that there are no lumps and add this to the cauliflower mixture. Increase heat and bring to a boil. Continue to cook on medium heat till cauliflower is cooked, stirring occasionally. Stir in the remaining coconut milk.

Step 4

Serve hot garnished with fresh coriander leaves and scraped coconut.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.