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Gobi Panch Pooran (Cabbage with Five Seed Spices)

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As vegetables go, cabbage has never really been a favorite of mine,  except in coleslaw. However, here is a recipe I learned from the wife of one of my husband’s fellow officers when he was attending a year’s course at the Defence Services Staff College (DSSC) in Wellington.

Wellington is a town that lies in the NW corner of the Indian state of Tamil Nadu. At an elevation of a little over 6000 feet, it is breathtakingly beautiful, with a climate described as ‘salubrious’ by the DSSC. It was a fun time for us wives. There were many get-togethers, cocktail and dinner parties, resulting in many recipes exchanged.

Gobi Panch Pooran translated means cabbage seasoned with five spice seeds. This cabbage recipe is so easy and tasty that it has become a go-to when I need to fix something in a hurry.

It tastes good with rice and dal or as a wrap in a roti, pita bread, tortilla, or paratha.

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Gobi Panch Pooran (Spicy Cabbage)

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Gobi Panch Pooran translated means cabbage seasoned with five spice seeds. This cabbage recipe is so easy and tasty. A real crowd pleaser!

Ingredients

  • 1 small cabbage head, chopped (If you wash the cabbage after chopping it, be sure all the moisture from it is drained. I prefer to discard the top leaves and wash whole before chopping.)
  • 1 tbsp cooking oil
  • ¼ tsp Panch Pooran Seasoning (see recipe in notes)
  • 2 medium dried red chilies OR 1 green Serrano chili OR ¼ tsp red chili flakes
  • salt to tasate

Panch Pooran Recipe for Tadka (Tempering)

  • 1 tsp mustard seed
  • 1 tsp coriander seed
  • 1 tsp fennel seed
  • ½ tsp fenugreek seed
  • ½ tsp onion seed (you can substitute 1 tsp of cumin seed for the onion seed)

Instructions 

Panch Pooran Recipe for Tadka (Tempering)

  • Toss all the ingredients together and store them in a jar.

To Cook

  • Heat oil in a wok or a deep saucepan over medium heat.
  • Add the 5 seeds seasoning, and stir for 15 seconds being careful not to burn the seeds.
  • Add the cabbage and salt. Sauté for about 5-8 minutes stirring occasionally. I do it for less time if I want it more crunchy.
  • Partially cover the cabbage so that the residual steam does not make the cabbage soggy. 
  • Remove from heat and pour into a serving dish. If you are cooking ahead and you are done fixing the cabbage, leave it half covered so that the steam escapes and the cabbage does not make the dish soggy.

Notes

Do not cover the cabbage during the cooking process unless you like the cabbage soft and not somewhat crunchy. 
Course: Side Dish, Vegetarian
Cuisine: Indian
Keyword: cabbage, gobi, vegetable

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In Main Dishes

Phool Gobi Sabzi (Spicy Masala Cauliflower)

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In Indian cooking, vegetables can be cooked in a wide variety of ways depending on your taste. My mother-in-law would fix them without onions and tomatoes. They tasted just as good with or without. This recipe was morphed from Ratna Chachi. In India, each relationship is defined. Your father’s younger brother is your Chacha, and his wife is your Chachi. Nandi Chacha was my husband’s uncle. He owned a catering business which the best in New Delhi. Their food and service were outstanding. His sons are carrying on his legacy under Harisons Nandi Caterers, and they are definitely the best!

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Phool Gobi Sabzi (Spicy Masala Cauliflower)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
For the most discerning palate, a one-pan dish that is delicious and nutritious. Works great as a vegetarian wrap!

Ingredients

  • 1 head cauliflower (cut into bite-sized pieces, washed and drained )
  • 1 whole red or green chili (optional)
  • 1 medium onion (chopped fine)
  • 1 large tomato (chopped fine)
  • 1 tbsp grated fresh ginger
  • 3 tbsp cooking oil
  • 2 tbsp fresh green cilantro (chopped fine)
  • ¾ tsp cumin seeds or ajwain seeds (optional)
  • ½ tsp tumeric powder
  • ½ tsp red chili powder (optional)
  • ½ tsp garam masala

Instructions 

  • Heat oil in medium heat in a wok (preferred)or large skillet. Add the whole chili.
  • When it starts to sizzle, add the cumin seeds. Let the seeds splutter for 30 seconds, then add the ginger.
  • Sauté for 30 seconds and add the onions. Sauté the onions until they are half brown, about 5 mins.
  • Add the turmeric, cumin, and chili powders. Give them a quick stir and add the tomatoes.
  • Sauté until tomatoes start to curl. About 3-4 minutes. Add the cauliflower and stir until all the flowerets are coated with the masala mixture.
  • Sprinkle a tablespoon of water over the vegetables. Cover and cook on low flame for about 3 minutes.
  • Remove the lid, stir, then cook uncovered until all the moisture evaporates and the oil starts to come up on the sides.
  • Stir occasionally until the cauliflower is done. Turn off the heat.
  • Sprinkle the garam masala on top and toss a few times so that the masala is well incorporated into the cauliflower.
  • Transfer to serving dish and garnish with fresh cilantro.
  • Serve as a wrap with paratha, roti, or any flat bread like pita or naans.
  • This sabzi is also served as a side with a complete Indian meal of main dish or/and dal, roti, rice, raita, etc.

Notes

Cauliflower gives out an excess of moisture when cooking so do not add any water other than the sprinkle at the start. Too much water will make it mush. If the moisture seems in excess then push the cauliflower to the edges of the wok so that the excess moisture evaporates quickly and the cauliflower is not over cooked . This is a dry sabzi (vegetable) and not meant to have gravy. That is another dish altogether!   
 
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: cauliflower, gobi, vegetarian, wraps
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In Side Dish

Tula Hua Gobi (Cauliflower Fry)

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I was in the grocery store about a week ago, and they had fresh large cauliflowers on sale. Tempted by the price, I decided to buy two.

A week later, the second cauliflower is still accusingly sitting in the vegetable bin! I decide it is time to cook it before it gets rotten.

There are so many ways to cook a vegetable in India. By tweaking the masalas, you can create a new exotic dish. But how can you tell if it is good? When you sit down to eat with your family, their reactions are the final test of your creation!

So looking at the second cauliflower, I decide to morph a baked cauliflower recipe I have, but instead of baking the cauliflower, I will sauté it.

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Tula Hua Gobi (Cauliflower Fry)

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
A delicious blend of cauliflower and spices to add to a healthy lifestyle. Works well for as a wrap, too.

Ingredients

To Prepare

  • 8 cups water
  • 1 head cauliflower

Ingredients

  • 3 tbsp yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 dried red chili (more or less, according to taste)
  • ⅛ tsp garam masala
  • ½ tsp ground or cracked pepper
  • 1 tsp fennel seeds
  • 1 medium onion (approximately 3 oz)
  • 1 tsp salt (or according to taste)
  • 3 tbsp cooking oil
  • 1 tbsp fresh cilantro (chopped, for garnish)

Instructions 

  • Set a 6-quart pot with about 8 cups of water on medium heat and bring to boil.
  • In the meantime, prepare the cauliflower. Remove the thick stem from the cauliflower. Since I am instilled with my mother-in-law’s 'no wastage' policy, I cut the thick fibrous outer portion and chop the soft inner part of the stem to add to the sabzi. (Incidentally, in India you can buy just a bundle of the stems to fix a sabzi).  
  • Separate the florets into bite-sized portions. Slice them in half if you have to.    
  • Wash the cauliflower well and add to the boiling water. Let it boil for 2-3 minutes, then drain.
  • Note: If you have a microwave steamer, you can steam it for 1 minute.

To Marinate

  • In a large bowl, add the cauliflower, yogurt, and spice powders, and toss well together. Set aside for 20-30 minutes.

To Season

  • Heat the oil in a wok or deep saucepan on medium heat. Add the fennel seeds, stir for 15 seconds, and add the chopped onion. Sauté till half brown. Approximately 7-8 minutes.
  • Add the masala-coated cauliflower and stir a few times. Lower the heat slightly. Cover and cook, occasionally stirring until the cauliflower is tender (about 7 minutes). You do not have to add any additional water while the cauliflower cooks, as it releases a lot of water during cooking.   
  • Uncover and cook another 3 minutes until the oil surfaces.
  • Pour into serving dish and garnish with coriander leaves.

Notes

Works well for a wrap if you do not want to serve it as a side to a complete Indian meal.
Course: Side Dish
Cuisine: Indian
Keyword: gobi, cauliflower, sabzi, vegetable
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