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Cauliflower leaves Subzi

Cauliflower Leaves Sabji: It's Easy and Tasty

Trim the leaves and fleshy stalk from the cauliflower head. Rinse thoroughly, then slice into thin ribbons. Slice onions and chop tomatoes. Heat oil and make tadka with cumin, fennel and carom seeds (ajwain). Saute onions, then add sliced cauliflower leaves and cook briefly. Add tomatoes and seasonings and cook for a few min; add green peas, stir and simmer on low heat to blend flavors. Garnish with fresh coriander leaves and serve hot with fresh Chapatis or other flatbread. Enjoy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian, North-Indian
Servings 4 servings
Calories 72 kcal

Equipment

  • Heavy bottom, wide, shallow medium-sized frying pan/skillet - 10 inch (25cm) non-stick or stainless steel OK. I don't recommend using a cast iron skillet for making this Sabji - the acid from the tomatoes will react with the cast iron

Ingredients
  

  • 1 1/2 cup Cauliflower leaves and fleshy leaf-stalks - sliced into thin ribbons trimmed from 1 medium head of cauliflower
  • 1 1/2 cup Onion - sliced lengthwise (root to shoot) Yellow or white onion preferred; red onion oK, but can change the color of the finished dish;
  • 1/2 cup Tomatoes - diced medium 1 small-medium Roma
  • 1/2 cup Green Peas fresh shelled or frozen (thawed) OK; do not recommend canned peas for this dish ( too mushy and salty);
  • 2 tsp Oil I use Peanut oil; but any other mild-flavored oil OK. I do not recommend using Extra Virgin Olive Oil to make this Sabji.
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • 1/4 tsp Carom seeds (Ajwain) also called Owa, Vamu, Omam, Jowan, Ayamodakam, Kamme Muluki, Bishop's weed, etc.
  • 3/8 tsp Salt adjust as per taste preference
  • 1/2 tsp Ginger root - minced (optional) if not available, use dried 1/4 tsp ginger powder (if using)
  • 1/2 tsp Sugar (optional)
  • 1/2 tsp Red chilli powder (cayenne) adjust as per spiciness preference( or use 1/2 green chilli
  • 1/4 tsp Turmeric

Garnish

  • 1/4 cup Fresh coriander leaves (Cilantro) - chopped

Instructions
 

  • Trim the outer fleshy leaf-stalks from the cauliflower head
    cauliflower leaves
  • Trim the tender leaves closer to the head of the cauliflower. Save the cauliflower head and the thick stem for another use.
  • Place the fleshy stalks and tender leaves in a colander. Rinse thoroughly. if you see any dirt sticking to the base of the leaves, rub gently with your fingers and wash it away under running water.
    Then slice diagonally into strips, about 1/8 inch (1/4 cm) wide
  • Peel and slice onion lengthwise (root to shoot) - about 1/8 inch ( 1/4 cm) wide. If onion is rather large, cut the slices in half.
    sliced yellow onion
  • Dice tomatoes (medium)
    tomatoes diced
  • Measure and thaw frozen peas: place in a colander and rinse with running water, or place in a microwave safe bowl and microwave on Hi for 1 minute.
    If using freshly shelled peas, I recommend that you blanch them before adding to the sabji
    In microwave: : place the peas in a microwave safe bowl, add water to just cover the peas, cover and microwave on Hi for 1 minute. Strain immediately and rinse with cool tap water to sop further cooking..
    On stove-top: Bring 1 cup water to a boil in a small saucepan. Add the peas and boil for 1 minute;. Strain immediately and rinse with cool tap water to sop further cooking..
  • Mince ginger and/or green chilli, if using: Omit if not using these ingredients
    chilli and ginger
  • Heat oil in a wide, shallow frying pan for about 30 seconds. Add cumin seeds, fennel seeds and Carom seeds (Ajwain)
  • After the seeds sizzle for 10-15 seconds, add the sliced onions.
    Also add the minced ginger and green chillies, if using.
    Stir and saute on Hi for about a minute.
    sauteing onion in tadka
  • Add the sliced cauliflower leaves.
    cauliflower leaves saute
  • Stir and cook on medium-high heat for 1-2 min.
  • Add the seasonings: salt, sugar, turmeric and red chilli powder (cayenne): spread the seasonings all over- do not stir!
    seasoning cauliflower leaves sabji
  • Cover and cook on low-medium heat for 3-4 min - without stirring
  • Remove lid and spread the diced tomatoes over the partially cooked Sabji: top with the peas and gently stir. Cover and continue to cook on low-medium heat for 3-4 min.
    peas and tomatoes in sabji
  • While Sabji is cooking, rinse and chop fresh coriander leaves ( cilantro) for garnish.
    coriander fresh
  • Taste-test and adjust flavors as per your preference: you might need to add a bit more salt, chilli powder, sugar.... and your Sabji is ready!
    cauliflower leaves subji
  • Garnish with chopped coriander leaves (cilantro) and serve hot, with fresh Roti, Chapati and fiery hot mango pickle..... and some cool and refreshing yogurt on the side.
    Enjoy!
    Cauliflower leaves Subzi

Notes

Flavor Variation Ideas:
If you're craving a South Indian style Sabji... (or Palya or Poriyal)...
Well...
It's really quite easy to swap out the the North Indian flavors of this dish to make a dish with distinct South Indian flair... perfect for pairing with a South Indian themed meal!
Make these simple changes for a South Indian style Sabji / Palya / Poriyal:
  • Omit the fennel and Ajwain seeds and instead, use these for making the Tadka:
    • 1/2 tsp mustard seeds
    • 1 tsp Urad Dal (skinless split Black Gram)
    • 5-6 curry leaves, hand-torn to release flavor.
    • sliced green chilli while making the Tadka 
      • don't use red chilli powder later
  • Omit the turmeric
  • Tomatoes - optional - it tastes good both with and without tomatoes
  • Garnish with fresh grated coconut (frozen, thawed OK)
  • Enjoy with Puri, Chapati, or even as a vegetable side for rice and sambar......
And SO....
You now have TWO new recipes instead of just the one!
Enjoy!!
Leftover Makeover Ideas:
Use your leftover Cauliflower Sabji to make something new and tasty:
  • Stuff the Sabji between 2 slices of bread, along with a slice of your favorite cheese and spicy condiments, and grill - Panini style, for a delightful hot and toasty sandwich. Enjoy as a light meal, along with a bowl of soup or salad.
  • Pulse chop in a food processor till coarsely crumbled, add coarsely mashed cooked potato, breadcrumbs and shape into small  1 1/2 - 2 inch diameter patties (cutlets/croquettes) - lightly roll in breadcrumbs and pan-fry with a little bit of oil till golden and crisp. Serve with your favorite dip as a snack, or make mini veggie burgers/sliders for an easy and delicious meal.
  • Stir-fry with some leftover rice and additional seasonings to make a simple Pulao.
  • Stir-fry with some thin Poha (beaten rice flakes), garnish with fresh grated coconut and chopped cilantro  for a lovely snack
 
Storing Leftovers
Refrigerate leftovers in a lidded glass ontainer. I do not recommend using plastic containers.
  • Consume within 2-3 days
    • Use it to make something new: check out the "Leftover Makeover" ideas described above.
  • Reheat Sabji, in the microwave or stove-top, until heated through before serving.
  • Add fresh garnish if possible.
I do NOT recommend freezing this Sabji
  • Why?
    • Upon thawing, the texture is not very appealing a all! So... plan to finish it up in a day or two after you make it.
 

Nutrition

Calories: 72kcalCarbohydrates: 11gProtein: 2gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 241mgPotassium: 291mgFiber: 3gSugar: 5gVitamin A: 1734IUVitamin C: 28mgCalcium: 56mgIron: 1mg
Keyword Ajwain, Ayamodakam, Bhaaji, Bishop's weed, Carom seeds, Cauliflower leaves, cooked vegetable dish, Fresh Tomatoes, Green Peas, Indian vegetable dish, Jowan, Kamme Muluki, Omam, Palya, Sabji, Shaak, Sliced onions, Subzi, Torkari, Vamu
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