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Spicy Gobi Onion Rice

  • Spicy
  • Veg
  • 30 min
  • Serves 1
  • Medium



Cauliflower is an unbelievably versatile vegetable. You can shallow fry cauliflower florets with some salt and pepper or deep-fry them into fritters to have with tea. Parboiled cauliflower is an excellent choice to include in a platter of sizzler or cheese fondue. This wonder of a vegetable tastes as much delicious when sauteed along with onions, garlic, ginger and a whole bunch of other ingredients that are quintessentially Indian. One dish that fits this description is spicy gobi onion rice. Read on to know how to prepare a simple and yet tasty version of this dish!

Health Benefits

  • The cauliflower scores low in the GI (Glycaemic Index); 100 grams of raw white cauliflower provide just 25 calories!
  • This vegetable also has high content (20% or more of the daily recommended value of vitamin Cand considerable amounts of vitamins B vitamins and K).
  • Like any member of the cruciferous family, cauliflower acts as an aromatase inhibitor; it regulates the amount of oestrogen in the body. This is particularly beneficial for post-menopausal women.
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How to make Spicy Gobi Onion Rice

  1. In a pan over low-medium heat, combine 1 tbsp of ghee and oil, and saute cinnamon, cardamom, and cloves until the combined aroma of the spices releases.
  2. Saute onion and chili until the onion becomes translucent
  3. Lower the flame and add ginger-garlic paste, tomatoes, 1 tsp sambar powder and coconut. Stir to combine.
  4. Turn off the stove, add mint leaves, transfer to a bowl and let cool.
  5. Grind the mixture into a paste. Add water if necessary.
  6. Place a pan over medium heat, add the remaining oil and ghee, toss in cauliflower and add the remaining sambar powder and salt. Stir to combine.
  7. Add the spiced onion paste and mix well. Fold in cooked rice and ensure that the dish doesn’t get mushy.
  8. Garnish with coriander and dig right in!



The cauliflower exists in 4 colours--white, orange, green and purple!


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