Cauliflower Stem Sabzi


How to prepare?

Onions and beetroot
  • 1 cup stalk of a Cauliflower (peeled and chopped)
  • 1 Green chilli (sliced and chopped)
  • ¼ tsp Cumin 
  • 1 tsp Nigella seeds 
  • ½ tsp Turmeric powder 
  • ½ tsp Cumin powder 
  • ½ tsp Coriander powder 
  • ¼ tsp Fennel powder
  • ½ tsp Red chilli powder
  • Salt According to taste
  • ¼ cup Water
  • 1 tsp Peanut oil
A cooking pan
  • In a pressure cooker, add peanut oil
  • In a wok pour the mustard oil and when it gets hot scatter the nigella seeds.
  • Let it sizzle for a while then scatter the potato.
  • Add the salt and half of the turmeric.
  • Give a stir and cook for 2 minutes.
  • Add the sliced stems and the chopped core.
  • Stir around to mix everything.
  • In a bowl add all the spices (cumin powder, coriander powder, fennel powder, rest of the turmeric powder).
  • Mix it with little water to form a paste.
  • Add the spice paste to the wok and stir it around.
  • Cover and cook for 5 minutes.
  • Add the chopped leaves and mix it around.
  • Sprinkle the sugar and the green chili.
  • Stir it around, cover and cook for 5 minutes.
  • Taste for salt and add any if needed.
  • Using a fork pierce the cauliflower stems to see if it’s cooked through. It shouldn’t be mushy and should have some crunch.
  • Enjoy it warm with chapati or rice.

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