Cauliflower, or phool gobhi, is a popular vegetable known for its mild flavor and firm white florets. Supplied fresh by Vivek, its perfect for stir-fries, aloo-gobhi, parathas, or even roasting. Its tight florets hold texture well during cooking, and it blends effortlessly with spices. Whether as a main ingredient or side dish, cauliflower adds both nutrition and versatility to meals. Look for dense, cream-colored heads with fresh green leaves for best quality. Viveks gobhi is a household essential for North Indian kitchens and beyond.
 
Recipe You Should Definitely Try:
 
How to Make Aloo Gobi 
 
Ingredients:
 
Cauliflower (gobi) – 2 cups florets
Potatoes (aloo) – 2 medium, peeled and cubed
Onion – 1 medium, finely chopped (optional for dry version)
Tomato – 1 medium, chopped
Ginger – 1 tsp grated
Green chili – 1 slit
Cumin seeds – ½ tsp
Hing – a pinch
Turmeric – ½ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Kasuri methi (dried fenugreek) – 1 tsp, crushed (optional)
Salt – to taste
Oil – 2 tbsp
Fresh coriander – to garnish
 
 Method:
 
1. Prep the veggies:
Wash cauliflower florets and soak in hot salted water for 5 minutes. Drain.
Peel and cube potatoes.
2. Heat oil in a kadhai or pan:
Add cumin seeds and a pinch of hing. Let it sizzle.
Add green chili and grated ginger (and onions if using). Sauté for 2–3 mins.
3. Add potatoes and spices:
Add cubed aloo with turmeric, red chili powder, and salt. Sauté for 2 minutes.
4. Add cauliflower:
Add gobi florets. Stir well to mix with masalas.
Cover and cook on low-medium flame for 12–15 mins, stirring occasionally. (Sprinkle 1–2 tbsp water if needed, but don’t make it soggy.)
5. Add tomato & finish:
Once veggies are soft, add chopped tomatoes, coriander powder, garam masala, and crushed kasuri methi.
Cook uncovered for 3–4 more mins until tomatoes soften and masala coats veggies.
6. Garnish:
Sprinkle chopped coriander.
 
 Pairs With:
 
Chapati, phulka, or plain paratha
Dal and rice combo
Also works well in a lunchbox!