Hope you all had a great weekend. We had a quite and subdued one, took care of cleaning, laundry, grocery and the regular house hold chores. The weather here has changed and when outside or for that matter inside gives every indication of summer. For the next few months it is going to blazing hot as we can already for see. Sigh!


For Friday night’s dinner we had been to a new Indian restaurant that opened in our area. I did not have the mood to try out the Malai Kofta or the Chana Masala, Aloo Palak /Palak Paneer or the Paneer related dishes. Instead I opted for simple and fragrant Cauliflower Sabji. The food tasted pretty good and had that authentic Indian flavor to it.


We love cauliflower at home. The little one calls it “White Broccoli”. The super markets are now flooded with fresh and beautiful cauliflowers all with reasonable prices.

We got fresh cauliflower this weekend and I tried this Cauliflower Sabji flavored with fragrant spices. I have prepared another version of Cauliflower with peas but with fewer spices in it.



  • 1 small cauliflower
  • 1 medium potato
  • 1 small onion
  • 2 medium tomatoes
  • 2 cloves garlic
  • 1“ ginger
  • Handful of chopped Coriander leaves
  • 2 tsp Kasuri methi
  • Turmeric
  • 2 tsp Kitchen King Masala (optional)
  • 2 tsp Jeera Dhaniya powder (Dried Cumin and coriander powder)
  • Red Chilli powder as per taste
  • Jeera seeds
  • Mustard seeds
  • Oil
  • Salt to taste




  • Cut the cauliflower into florets and wash it thoroughly.
  • Peel the potato and dice it into small cubes.
  • Chop the onions and tomatoes into small pieces and keep aside.
  • Grate the garlic and ginger and keep separate.


  • Take a microwave safe bowl, add enough water, salt and put the potato into it. Microwave for about 3 minutes. Make sure that the potato is nearly cooked but still has a bit to it.
  • Then add the cauliflower florets, salt, turmeric and microwave for another 2 minutes. Drain the water completely and keep aside.
  • Note: If there is no microwave then cook the potato and cauliflower separately on the stove top.
  • Take a big skillet; add about 2 Tbsps of oil. Add jeera seeds, mustard seeds and allow it splutter.
  • Add grated garlic, mix it well and let it turn light brown. Then add the diced onions.
  • After the onions are sautéed and turned transparent, add salt and turmeric chilli powder and mix well.
  • Add the tomatoes, Kitchen King masala, Dhaniya Jeera powder and ginger. Sauté well until the tomatoes cook completely. Next add the cooked cauliflower, potato to this and mix well. Cover with lid and allow it to cook. Sprinkle little water in between if necessary.
  • Add Kasuri Methi. Lastly garnish with chopped coriander leaves.


Serve with Rotis/ phulkas or with Rice.



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