Gobi bhurji | Cauliflower bhurji | Bhurji recipe

Gobi bhurji aka cauliflower bhurji is a spicy and flavored scrambled cauliflower recipe where grated cauliflower is cooked with onions, ginger-garlic, tomatoes, capsicum, fragrant Indian spices and coriander leaves. This healthy, delectable and comforting delight is easy to make and gets prepared within 15 minutes. The recipe for gobhi bhurji could be a perfect option for weekday breakfast with bread or pav or for lunchbox with a pair of paratha or roti.

About the recipe
Health Benefits of Cauliflower
Tips and Suggestions
How to make Gobi Bhurji (step wise photos)
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Gobhi burji recipe is basically a scrambled cauliflower recipe which is prepared in Punjabi style. It is very popular all over India because of its irresistible taste and unique flavor. Gobhi bhurji is a Hindi name where gobhi stands for cauliflower and bhurji means scramble.

In every region, gobhi bhurji is prepared in its own style by slightly changing the proportions or combination of spices. But is usually prepared in two different ways.

• Dry gobhi bhurji
• Gobhi bhurji gravy

In both ways, the dish tastes amazing. Today, I am going to share the dry gobhi bhurji recipe with you.

Gobi bhurji can be served with pav or with bread toast for breakfast. Other than that it is also served with paratha, roti or with phulkas for lunchbox.

According to me, gobi bhurji is one of the most versatile cauliflower dishes which can be served with your favourite main and can be used to prepare gobi bhurji sandwich, gobi bhurji kathi roll, wrap etc.

• High in protein
• Vegan
• Kids friendly recipe
• Easy to make
• Gluten-free
• Gets ready within 15 minutes
• Perfect for lunchbox

I am a Cauliflower lover and always experiment with new things with this fleshy vegetable in my kitchen. I hardly imagine a week without cauliflower. It is always there in my refrigerator. Gobi bhurji is one of my life’s saviour recipes which I frequently prepare for my kid’s lunchbox and she loves it.

Gobi bhurji recipe is a very simple and easy recipe. It requires minimal ingredients which are easily available in any Indian kitchen pantry. The best part of the dish is that it gets prepared quickly without investing much time and effort. It could be full of nutrients and a wholesome breakfast for kids.

Gobi bhurji with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. It is a full-proof recipe and perfect for beginners. If you follow the step precisely then you will get perfect dry gobi bhurji.

• It is a good source of nutrients, vitamins and minerals.
• It is full of fibre which is good for our digestive system.
• It contains antioxidants which help to get rid of many chronic diseases.
• Cauliflowers have low calories and can be your great friend during your weight loss journey.
• It is a good source of sulforaphane which decreases the risk of heart disease and diabetes.

• Grate the cauliflower rather than chop it. It will give a better texture.
• Try to use fresh creamy white, compact-headed cauliflower for the best result of the recipe.
• For any bhurji recipe, it is very important to chop the veggies finely for the perfect texture.
• Don’t overcook the cauliflower or else it will become mushy.
• Don’t skip the spices from the recipe. Each spice is important to flavor up the dish.
• You can adjust the amount of chilli according to your taste.

Cauliflower: The primary ingredient of the recipe which provides taste, texture and flavor to the dish.

Capsicum aka bell pepper: The addition of capsicum aka bell pepper gives a nice flavor and texture to the dish. I have used red capsicum for the recipe but you can use green or yellow capsicum too.

Green peas: It enhances the taste and texture of the dish.

Onions: Onions are one of the most important ingredients of bhurji recipe which provides taste and flavour to the dish. I have used finely chopped onions for the recipe.

Tomatoes: I have used chopped tomatoes for the recipe. It gives nice flavor, taste and texture to the dish.

Ginger-garlic: Both ingredients are equally important to flavor up the dish and enhance the taste of the bhurji.

Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish.

Kasuri methi aka dry fenugreek leaves: The addition of Kasuri methi adds a nice earthy flavor to the dish.

Cumin seeds: I have added cumin seeds at the initial stage for the tempering of the dish. It gives a nice flavor to the dish.

Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder and garam masala powder. Each spice is equally important for the perfect flavor and taste of the gobi bhurji recipe.

Salt: The basic ingredient of any savoury recipe which adds a salty taste to the dish.

Oil: I have used refined oil to cook the recipe.

The basic gobi bhurji recipe is prepared with onions, tomatoes, ginger-garlic and some spices. But there are many variations that can be done by adding different types of vegetables like carrots, mushrooms, peas, beans etc. You can add assorted vegetables to make the dish healthier.

You can even add cheese to make the dish heavier for breakfast.

You can adjust the spices and flavor them up according to your own choice. Other than basic spices, you can also use tandoori masala, achari masala, pav bhaji masala for the recipe.

To prepare gobi bhurji, first finely chop onion, tomatoes, ginger, garlic, green chillies, coriander leaves and keep them aside.

Wash the cauliflower head and then cut out large florets of it. Grate each cauliflower floret with the help of a grater and keep it aside.

Now put a pan on flame and allow it to become completely dry. Then add oil to the pan and allow it to become hot.

Add cumin seeds to the pan and stir it for a few seconds.

Then add finely chopped garlic into it and cook it for a minute on low flame until the raw smell goes away.

Add chopped onions into the pan and fry it on medium flame till translucent.

Add finely chopped tomatoes and red bell peppers aka capsicum into the pan and mix it well. Cook it on a medium flame for 2-3 minutes.

Add salt, turmeric powder, red chilli powder and give a nice mix. Cook it over medium flame for another 1-2 minutes.

Then add the grated cauliflower, peas into the pan and mix it nicely. Cook it on low flame for 5 minutes.

Now, turn the flame low and add coriander powder, garam masala powder and give a nice mix. Cook it over low flame for another 1-2 minutes until the raw smell of the spices disappears.

Add kasuri methi, chopped coriander leaves into the pan and give a nice mix. Switch off the flame and put the pan down.

Few other bhurji recipes have already been shared in my previous post. You can check

Egg bhurji
Paneer bhurji

..And Many more…

1 cup = 250ml

• 1 Cauliflower head, grated
• ⅓ cup green Peas, fresh or frozen
• 1 Capsicum, finely chopped
• 1 Tomato, finely chopped
• 1 Onion, finely chopped
• 3 cloves of Garlic, finely chopped
• 3-4 tablespoons Coriander leaves, chopped
• ¼ teaspoon Cumin seeds
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi aka dried fenugreek leaves
• Salt to taste
• 2 tablespoons Oil for cooking

1. Finely chop onion, capsicum, tomatoes, ginger, garlic, coriander leaves and keep them aside.
2. Wash the cauliflower head and then cut out large florets of it. Grate each cauliflower floret with the help of a grater and keep it aside.
3. Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan and allow it to become hot.
4. Add ¼ teaspoon of cumin seeds into the pan and stir it for a few seconds.
5. Add finely chopped garlic into it and cook it for a minute on low flame until the raw smell goes away.
6. Add finely chopped onions into the pan and fry it on a medium flame for 5-6 minutes till translucent.
7. Add finely chopped tomatoes and bell peppers aka capsicum into the pan and mix it well. Cook it on a medium flame for 2-3 minutes.
8. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it over medium flame for another 1-2 minutes.
9. Add the grated cauliflower (Step 2), ⅓ cup of peas into the pan and mix it nicely. Cover the pan and cook it on low flame for 5 minutes.
10. Take off the lid of the pan and give a nice mix. Add ½ teaspoon coriander powder, 1 teaspoon garam masala powder and give a nice mix. Cook it over low flame for another 1-2 minutes until the raw smell of the spices disappears.
11. Add ½ tablespoon Kasuri methi, 3-4 tablespoons chopped coriander leaves into the pan and give a nice mix.
12. Switch off the flame and put the pan down.

Transfer the cauliflower bhurji recipe to a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Relish the cauliflower recipe with pav, chapathi or any kind of Indian flat bread and enjoy the dish.

Gobi bhurji | Cauliflower bhurji | Bhurji recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

• 1 Cauliflower head, grated
• ⅓ cup green Peas, fresh or frozen
• 1 Capsicum, finely chopped
• 1 Tomato, finely chopped
• 1 Onion, finely chopped
• 3 cloves of Garlic, finely chopped
• 3-4 tablespoons Coriander leaves, chopped
• ¼ teaspoon Cumin seeds
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• ½ teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi aka dried fenugreek leaves
• Salt to taste
• 2 tablespoons Oil for cooking

Instructions

1. Finely chop onion, capsicum, tomatoes, ginger, garlic, coriander leaves and keep them aside.
2. Wash the cauliflower head and then cut out large florets of it. Grate each cauliflower floret with the help of a grater and keep it aside.
3. Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons oil to the pan and allow it to become hot.
4. Add ¼ teaspoon of cumin seeds into the pan and stir it for a few seconds.
5. Add finely chopped garlic into it and cook it for a minute on low flame until the raw smell goes away.
6. Add finely chopped onions into the pan and fry it on a medium flame for 5-6 minutes till translucent.
7. Add finely chopped tomatoes and bell peppers aka capsicum into the pan and mix it well. Cook it on a medium flame for 2-3 minutes.
8. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cook it over medium flame for another 1-2 minutes.
9. Add the grated cauliflower (Step 2), ⅓ cup of peas into the pan and mix it nicely. Cover the pan and cook it on low flame for 5 minutes.
10. Take off the lid of the pan and give a nice mix. Add ½ teaspoon coriander powder, 1 teaspoon garam masala powder and give a nice mix. Cook it over low flame for another 1-2 minutes until the raw smell of the spices disappears.
11. Add ½ tablespoon Kasuri methi, 3-4 tablespoons chopped coriander leaves into the pan and give a nice mix.
12. Switch off the flame and put the pan down.