Gobi ke Dhantal Subzi (Cauliflower Stem Stir-Fry Curry)

Make this different yet healthy and delcious curry from Cauliflower stems - Punjabi style.
Gobi Ke Danthal Subzi - Cauliflower Stem Curry

Enjoy this different yet healthy Gobi ke Dhanthal Subzi (Cauliflower Stem / Stalk Stir fry Curry) that will leave your guests asking for more. This Punjabi recipe is simple to make and can be a good option for lunchboxes.

Gobi is perhaps the most popular vegetable in India especially amongst vegetarian dishes – there are tons of Gobi recipes out there that you will certainly find in any North Indian menu.

Gobi ke Dhantal Subzi (Cauliflower Stem Stir-Fry Curry) 1
Cauliflower is a rich source of Vitamin C

But did you know that the stalk/ stem of the Gobi can also be put to good use and a delicious stir-fry curry can be made out this. Known in Hindi as Gobi ke Danthal – this one is easy to make and can be improvised as well.

It is dry curry and makes for a very good accompaniment for soft Phulkas, Tandoori Rotis or Parathas.

You only have to take care not to overcook it otherwise the texture and taste of the Subzi will be lost.

Gobi ke Dhantal Subzi (Cauliflower Stem Stir-Fry Curry) 2
Gobi ke Danthal – Photo credit: Ravi Talwar

Find this step-by-step recipe below to make the best Gobi-ke-Danthal Subzi in the world 🙂 Let us know how it turned out.

Gobi Ke Danthal Subzi - Cauliflower Stem Curry

Gobi ke Danthal Subzi - Cauliflower Stem Curry Recipe

Make this different yet healthy and delcious curry from Cauliflower stems - Punjabi style.
0 from 0 votes
Course Side Dish
Cuisine North Indian
Servings 4

Ingredients
  

  • 4 nos. Cauliflower stems small
  • 1 Onion finely chopped
  • 1 piece Ginger chopped
  • 2 nos. Tomatoes finely chopped
  • 1 no. Green Chilli chopped
  • 1 teaspoon dhania powder Coriander seeds powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 1/4 teaspoon turmeric powder
  • 3-4 tablespoon oil

How to make:
 

  • Cut off the head of cauliflower.
  • From the stem, remove the side leaves , leaving 1-2 soft leaves at the top.
  • Peel the hard stem a little from the lower end. cut each stalk into 4 long pieces.
  • Soak the stalks in a pan full of hot water for 5- 10 minutes.
  • Wash well to remove dirt, and scrub well in between side leaves.
  • Heat oil - add onions and cook till light brown. add ginger and fry for a minute.
  • Add the spices - dhania powder, garam masala, red chillli powder, salt and turmeric powder.
  • Cook for 2-3 minutes till the masala turns brown. Add tomatoes and green chilli.
  • Cook on medium flame for about 5 minutes, till the tomatoes are well blended and the oil separates.
  • Add the stalks and stir fry for 5 minutes.
  • Cover and cook on low flame for 30 - 35 mintues till the stalks are cooked.
  • Occasionally put 2-3 tbsp of water on the lid, which makes the water hot as it seeps in.
  • Keep stirring occasionally till crisp and tender.
  • Do not overcook them and make it soft, otherwise it'll not taste good.
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