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Cauliflower Spinach Curry/Phool Gobi-Palak Masala/Gobi-Palak Curry

March 1, 2014


Cauliflower – 1

Spinach – 1 bunch

Onion – 1

Tomato -1

Garlic – 2-3 flakes


Madras Sambhar (curry) powder – 2 to 3 tsp  (or alternately use – 2-3 tsp red chili powder plus 2-3 tsp dhania/coriander seeds powder)

Garam Masala powder – 1/2 tsp (optional)

Turmeric powder – 1 pinch


For tempering:  mustard seeds and cumin (jeera) seeds – 1/2 tsp each


Chop the onion, tomato and the garlic.

Chop the caultiflower into little florets and immerse in hot water for 2-3 minutes and strain (for removing any worm or eggs present).

Shred spinach into thin strips and rinse thoroughly in water, keep aside.

Take the wok and heat it.  Add a tbsp of oil to it and when it starts vaporizing, add the mustard seeds and jeera (cumin) seeds and wait for them to splutter.  Add the chopped onions and garlic and saute for a minute until they turn golden brown.  Now add the washed spinach and stir-fry.  Add tomato now and keep stirring.  Finally add the cauliflower florets and mix everything together.  Sprinkle the red chili-dhania (coriander seeds) powder or the Madras sambhar/curry powder, turmeric powder, salt and the garam masala powder, if you desire.  Add water and cook with lid closed until everything is done fine.

When the gravy thickens, switch off flame.  We have hot, hot Cauliflower-Spinach (gobi-palak) subzi/curry/masala that goes as side dish with chappathis/parathis and rice equally.

Rich in iron content and fibres and anti-oxidents, this is a yummy side-dish to be served hot.


From → Vegetarian

  1. I have never eaten cauliflower with spinach….. One recipe to try soon.

  2. Sure, thanks Aruna, let me know if you like it.

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