Adraki Gobhi

 

Adraki Gobhi (also known as Adraki Aloo Gobhi or Ginger-Spiced Cauliflower) is a flavorful North Indian/Punjabi dry or semi-dry sabzi featuring cauliflower prominently spiced with lots of fresh ginger ("adrak"). Many versions include potatoes (aloo) and sometimes green peas (matar) for added heartiness. It's a simple, comforting winter dish perfect with roti, paratha, puri, or rice.

Ingredients (Serves 4)

• 1 medium cauliflower (gobhi), cut into medium florets (about 3-4 cups)

• 2-3 medium potatoes (aloo), peeled and cubed (optional, but common for Aloo Gobhi Adraki)

• ½ cup green peas (matar, fresh or frozen, optional)

• 2–3-inch fresh ginger: 1-2 inch grated or paste + extra julienned for garnish

• 2-3 green chillies, slit

• 1 medium onion, finely sliced (optional)

• 1-2 tomatoes, chopped (optional for tanginess)

• 2-3 tbsp oil or ghee

• 1 tsp cumin seeds (jeera)

• ½ tsp turmeric powder (haldi)

• 1 tsp red chilli powder (adjust to taste)

• 1 tsp coriander powder

• ½-1 tsp garam masala

• Salt to taste

• 2 tbsp yogurt (dahi, optional for creaminess)

• Fresh coriander leaves, chopped for garnish

• Ginger juliennes for garnish

Step-by-Step Preparation

1. Prep the veggies: Wash the cauliflower florets thoroughly. Optionally, blanch them in hot salted water with a pinch of turmeric for 2-3 minutes to clean and partially cook—drain and set aside. Cube the potatoes (and peel if preferred).

2. Heat the oil: In a kadai or deep pan, heat oil/ghee over medium heat. Add cumin seeds and let them splutter.

3. Add aromatics: Add slit green chillies and grated ginger (or ginger paste). Sauté for 1-2 minutes until fragrant. If using onions, add them now and cook until translucent.

4. Spice it up: Add turmeric, red chilli powder, coriander powder, and salt. Stir quickly to avoid burning (add a splash of water if needed).

5. Add tomatoes (if using): Cook until soft and oil separates.

6. Cook the vegetables: Add potato cubes first (if using) and stir-fry for 4-5 minutes. Then add cauliflower florets (and peas if using). Mix well to coat with spices. Cover and cook on low-medium heat for 10-15 minutes, stirring occasionally. Add a little water (2-4 tbsp) if it sticks but keep it semi-dry.

7. Finish: Once veggies are tender (but not mushy), add garam masala and yogurt (if using)—stir gently. Garnish with fresh coriander and ginger juliennes.

8. Serve hot: Enjoy with roti, paratha, or as a side with dal-rice.

9. Garnish with vinegar socked ginger Julians

Tips

• For extra ginger kick, use more julienned ginger on top.

• Adjust spice levels—it's meant to have a zesty, warming ginger flavor.

• Vegan option: Skip yogurt.

• Variations: Some fry the veggies first for a dhaba-style crunch.

This recipe is easy, uses pantry staples, and highlights the fresh punch of ginger!