Gobi Bhurji (Indian Scrambled Cauliflower)
Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.
Servings: 4
Ingredients
- 450 g cauliflower grated
- 2 large onions finely diced
- 1 large tomato finely diced
- 2 thin green or red chillies finely chopped
- 5 cm piece ginger grated
- 2 large cloves garlic crushed
- 2 tbsp ghee or oil (vegan butter also works fine)
- 2 cloves
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander seeds
- 1/2 tsp ground fennel seeds
- 1/4 tsp ground cinnamon
- 1/2 tsp black salt (kala namak)
- 1/4 tsp ground kasoori methi
- 2 tbsp fresh coriander leaves finely chopped
- 2 tbsp tomato finely diced
Instructions
- Melt the butter in a large, non-stick pan. Once melted, add the cumin seeds, cloves, garlic, ginger and chillies. Sauté briefly, about 20 seconds over a moderate heat.
- Next, add the onions and tomatoes. Cook for 4-5 minutes until the onions are translucent but not brown. Stir it all the time to ensure it doesn't burn.
- Once the onions and tomatoes have cooked down, add the ground spices: turmeric, cinnamon, fennel seeds, kasoori methi, coriander seeds and black salt. Stir well to combine.
- Almost immediately, add the grated cauliflower, Mix well, until all of the cauliflower is coated in masala. Turn the heat down low and cover with a lid. Allow the bhurji to cook for 10 minutes. Stir often to ensure nothing catches on the bottom of the pan.
- The bhurji is ready once the cauliflower is tender. Garnish with diced tomatoes and freshly-chopped coriander. Serve with buttered toast or soft, buttered buns and chai.