Sookhi Gobi/Dry Cauliflower Subzi

Banaras , being a historical city and India’s oldest and a holy city for Hindus and Jains is also know for its silk. No wedding trousseau is complete without a Banarasi Saree in Northern India. The Silk business is dominated by the Marwaris who are strict vegetarians who have normally a Maharaj/ Maharajan( professional Brahmin cook) to cook for them in their kitchens. There are many vegetarian families who still do not use garlic or onions in their cooking and inspite of that dish up quite a feast.

Also, many of them do not eat a morsel outside except for what is prepared from their kitchen.However, this is changing now because of the younger generation.This light and fullfilling curry recipe is from a UP brahmin family , taken from my Mother- in-law’s kitchen and recreated in my american kitchen.

The key here is to cut all the cauliflower florets in the same size and also use a thick frying pan and slow cook the cauliflower.



1 head of cauliflower
2 inch piece minced fresh ginger
1 teaspoon of cumin seeds
1 teaspoon of coriander powder
1 teaspoon of garam masala
1 teaspoon of chili powder
1 teaspoon of amchur powder
A pinch of turmeric
A pinch of asafoetida
2 teaspoons of lemon juice( adjust according to taste)
Oil, Salt to taste.


1. Heat oil in a skillet/frying pan and add the cumin seeds and asafoetida. once the cumin seeds sizzle, add the ginger and let it brown and then add coriander powder, turmeric and chilli powder and fry for not more than a minute,take care not burn and add immediately the cauliflower florets.

2. Let the masala coat the florets and add not more than 1/4 cup of water and salt and reduce the heat to a low and cover and cook for 10 minutes or until done and stir 1-2 times during that time.

3. Remove the cover and increase the heat and let the water , if any ,evaporate and switch off the flame.

4. Add the garam masala and amchur powder , mix well and cover again for 2-3 minutes for the flavours to blend.

5. Squeeze lemon juice on top and serve with basmati rice or rotis.

Sookhi Gobi

18 thoughts on “Sookhi Gobi/Dry Cauliflower Subzi

  1. SeeC says:

    Neatly presented. Nice information about Banaras.

    BTW I have given link to your blog from mine. Hope that is fine with you

  2. priyanka says:

    Oh my mom makes this sabzi Dee, we call it gobi ki sukhi sabzi… tastes amazing…. and yours looks so perfect…apparently whenever i have tried it, my florets get overcooked and mashed:(

  3. Asha says:

    I bought 2 Gobis last week,will try.Thanks Dee.Looks like a yummy dish and easy too.
    Banarasi sarees,I love those!:)

  4. saju says:

    What a nice recipe, thanks for sharing Dee! We make a caulflower too, but with potatoes and without amchur and hing, I will certainly try your version.

  5. Dee says:

    Thanks all for the wonderful comments:)

    There was a slight delay in answering the comments and checking out all your wonderful blogs due to a family emergency.

    A few virtual lessons from our dear raji, and my pictures look much better.

    @Priyanka, I always slow cook cauliflower to retain the shape
    @ SeeC, its a pleasure being on your blogroll!
    @ Ashakka, I dont have that one thing yet, Didnt have time to buy one for my wedding, may be for my bro’s wedding, have my mom’s though!

  6. Bharathi says:

    Cauliflower is my fav veggie and i am glad i tried your recipe, it turned out just great and with little effort…

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