Keto/ Low Carb Friendly. · Side Dishes for Rotis/Dosas/ Naan.

Shaadi Wali Gobhi ki Sabzi

Cauliflower is a vegetable that`s both versatile and easy, at the same time can take the taste of any preparation or dish. When I saw this dish on Sandy`s cooking page, I wanted to try it immediately. Shaadi wali Gobhi uses simple ingredients in the pantry, but is very flavorful because of the way its prepared. I substituted Alu with panneer, so it satisfies my high fat requirement.


2 Cups Cauliflower

1 cup Paneer,

2 Cloves, 2 Cardamom pieces, a small bay leaf, 1 inch Cinnamon.

1 Tsp jeera

1 Tsp Ginger Garlic Paste

1 Onion chopped fine

1 Tsp Red Chilli Powder

1 Tsp Dhania Powder

1/4 Tsp Turmeric

2 Tomatoes pureed

1/2 Cup Yoghurt

1 Cup Water

2-3 Green Chillies

1 Tsp Kasuri Methi

1/2 Tsp Garam Masala


Roast cauliflower and aloo in a little oil seperately. (I used paneer instead).

In a kadai, add 2 tsp oil.

Add 2 cloves, 2 cardamom, a small piece of bay leaf and 1 inch cinnamon and sauté for 30 seconds

Add 1 tsp jeera – fry for 30 seconds. Now add 1 tsp ginger garlic paste. Sauté.

Add 1 chopped onion and fry until golden brown. Cook covered.

Now add the Red Chilli powder, dhania powder and turmeric and fry for 30 seconds.

Next to the kadai, add the puree of 2 tomatoes. The tomatoes shd cook well so cover and cook for 5 mins until it leaves oil.

Add ½ cup yoghurt and keep mixing.Cover and cook again and now base gravy is ready.

Add 1 cup water to dilute,  2 green chilies, kasuri methi and ½ tsp garam masala and mix.

When it starts boiling add roasted gobhi and paneer.

Mix well until taste goes into the cauliflower and aloo.

Cover and cook and garnish with cilantro.

Serve hot with Peas Pulav and sliced cucumber.

Side Dishes for Rotis/Dosas/ Naan.

GUEST POST – Gobhi Shimla Mirch Subzi.

Gobhi Shimla Mirch Subzi.

A casual visit to my good friend Swapna`s home, led the way to the posting of this Guest Post on Anubhvati. Dear S had whipped up a spread for lunch, when we had joined her one lovely summer friday morning. The fragrance of this subzi tantalised my taste buds and I told her that she must must definitely post it for me on the GUEST POST series and she gladly obliged. She was sweet enough to take the pains to measure out her ingredients, although she is a person who eyeballs her stuff….and better still to actually take so many pictures, and send them to me. Thanks Swapna for this keeper recipe!  The secret to this recipe I am guessing completely lies in the preparation of the Garam Masala. It has an aroma that preludes the taste that follows. A definite must try in my kitchen as well as yours!!!


1- Cauliflower cut in to big florets.
2-Green Peppers
1 Medium Onion
1/2 cup Green Peas
3-4 Green Chillies
1/4 tsp Mustard
1/4 tsp Cumin
1/4 tsp Channa Dal
1/4 tsp Urad Dal
1 tsp Corriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric.
1 tsp Red Chilli Powder
2 tsp Oil
1 tsp Garam Masala
Chopped  Cilantro for garnishing.

Ingredients for Garam Masala.


1 Tsp Cloves.
1 Tsp Dry Coriander seeds.
1 Tsp Cardamom Seeds.
1  Stick Cinnamon.
1 Tsp poppy seeds/khus khus.
Roast the Garam Masala Ingredients and grind to a smooth powder. Store in air tight container.

  • Heat the pan, add oil and when its hot put mustard,when they splatter  add cumin,channa dal, and urad dal.
  • When urad dal and channa dal turns color, add the chopped onions and chillies. Add the cauliflower and mix..cook for 1-2 mins.
  • Add sufficient salt to it and “cover and cook ” the kadai  on  low flame.
  • When the veggies are almost cooked,  add green peasand cook for a few more minutes.
  • Add cumin, coriander ,turmeric and red chilli powder and mix in all the spices well.
  • Add the freshly roasted and ground garam masala and cook for another couple minutes.
  • Turn off the heat and leave it covered, on the stovetop for while.
  • Garnish with fresh cilantro and serve with rotis or rice.