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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


  • 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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