Fennel-Infused Green Cauliflower Sabzi Recipe
Fennel-Infused Green Cauliflower Sabzi is a vibrant, flavorful, and healthy North Indian dish perfect for a light meal or a side dish. Packed with the aromatic essence of fennel, a fragrant green chutney, and the goodness of curd, this vegetarian dish offers a delightful balance of flavors. It’s simple to prepare and can also be a great lunchbox option for busy days. The addition of fennel seeds and ginger not only enhances the taste but also gives it a unique twist. A must-try for those looking for a refreshing vegetarian recipe with no onion or garlic, making it a perfect sattvic dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cabbage (chopped) | 1 medium-sized |
| Fennel Seeds | 1 teaspoon |
| Ginger (finely chopped) | 1-inch piece |
| Tomatoes (finely chopped) | 2 medium-sized |
| Bay Leaves | 2 leaves |
| Green Chutney | 1/2 cup |
| Curd (yogurt) | 1/2 cup |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | To taste |
| Red Chilli Powder | To taste |
| Oil | As needed |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Green Chutney:
Start by making a fresh green chutney using coriander and mint leaves, and set it aside for later use. -
Temper the Spices:
Heat oil in a large pan or wok over medium heat. Add fennel seeds, chopped ginger, and bay leaves. Sauté for about 10 seconds until fragrant, allowing the spices to release their aroma. -
Cook the Tomatoes and Spices:
Add the chopped tomatoes to the pan along with turmeric powder, coriander powder, and red chili powder. Stir well and cook the mixture until the tomatoes soften and release their juices. -
Add the Wet Ingredients:
Now, add the curd and the freshly made green chutney to the pan. Stir everything together until well combined, and season with salt to taste. -
Cook the Cauliflower:
Add the chopped cabbage to the pan. Toss it gently in the spice mixture to ensure it’s well-coated. Cover the pan with a lid and cook on low heat for 5 to 8 minutes, allowing the cabbage to soften and absorb all the flavors. -
Final Touch:
Once the cauliflower is cooked and tender, remove the pan from the heat and give it a final stir. Taste and adjust the seasoning if needed. -
Serve:
Serve the Fennel-Infused Green Cauliflower Sabzi with Panchmel Dal and Phulkas for a wholesome meal. You can also pair it with plain rice for a satisfying lunch or dinner.
Tips for the Perfect Fennel-Infused Green Cauliflower Sabzi:
- Green Chutney: The flavor of this sabzi greatly depends on the freshness and taste of the green chutney. Prepare it fresh or use store-bought if you’re short on time.
- Adjust Spice Levels: The amount of red chili powder can be adjusted to suit your spice tolerance.
- Substitute Vegetables: While cabbage is the main ingredient in this recipe, you can also substitute it with cauliflower or other vegetables of your choice for a different twist.
This simple yet aromatic dish brings out the wonderful flavors of fennel and green chutney, offering a unique take on traditional Indian vegetable sabzi. Enjoy it as part of a balanced, no-onion-no-garlic meal that’s perfect for a sattvic lifestyle!
