Gobi Kashuri

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 - whole cauliflower (cut into florets)
  • 2 - big onions (chopped)
  • 2 - medium sized tomatoes (chopped)
  • 3 - green chillies (chopped)
  • 1 tbsp - dhania powder
  • 1 tbsp - kasuri methi powder
  • 1/2 tsp - chilli powder
  • 4-5 - flakes of garlic
  • 1 inch ginger
  • 2 pinches of turmeric
  • 2 tbsp - oil for seasoning
  • 1/2 cup - oil for frying cauliflower
  • Fresh coriander leaves
  • 1/2 tsp - mustard seeds for seasoning
  • 1/2 cup - curd
  • Salt to taste

How to Make Gobi Kashuri

  • Grind ginger and garlic into thick paste. Add 1/2 cup oil in a pan for frying the cauliflower florets.
  • Add the florets in the oil and deep fry them. If you don't want to fry the florets, you can use cooking spray and just saute them.
  • Add the seasoning oil in another pan and add the mustard seeds. Add ginger, garlic paste and fry it till light brown.
  • Now add the chopped onions, chopped green chillies and fry them till golden brown.
  • Then add the chopped tomatoes and fry them till they become soft.
  • Then add the dhania powder, salt, chilli powder, turmeric, curd and let it cook for 5 minutes. Then add the fried florets and let it cook along with the gravy for 10 minutes on a medium heat.
  • Last thing to add is the kasuri methi powder so that it does not get cooked too much.
  • Remove from the stove and garnish it with coriander leaves. Serve with rice or chapatti.