How to make Phoolgobhi Sambhari -

Cauliflower cooked in coconut gravy with the flavour of Pathare Prabhu masala.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Cauliflower (फूलगोभी), Onions (प्याज़ )

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

For more recipes related to Phoolgobhi Sambhari checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Sing nu Shaak Aloo Basar Spicy Baby Brinjals And Potatoes With Dill Tender Raw Jackfruit Sukke

Phoolgobhi Sambhari

Phoolgobhi Sambhari Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Phoolgobhi Sambhari Recipe

  • Cauliflower separated into florets 1 medium

  • Onions 3/4 cup

  • Tamarind 1 lemon sized ball

  • Oil 4 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Onions finely chopped 3 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Pathare Prabhu Masala 1 1/2 teaspoons

  • Cashewnuts 12-15

  • Gram flour (besan) 1/4 cup

  • Fresh coriander leaves a few sprigs


Step 1

Soak the tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Reserve one tablespoon of coconut for garnishing. Soak the remaining in one and half cups of warm water.

Step 2

Grind and extract milk. Heat the oil in a pan, add the cumin seeds and when it starts to change colour, add asafoetida and onions and sauté till the onions turn translucent.

Step 3

Add the turmeric powder, red chilli powder, salt, sugar, Pathare Prabhu masala, cashewnuts and cauliflower florets. Mix well and sauté for two to three minutes. Add one cup of water and bring it to a boil.

Step 4

Reduce heat, cover and simmer for six to eight minutes. Dissolve the gram flour in half the coconut milk. Mix it well to ensure that there are no lumps and add this to the cauliflower mixture.

Step 5

Increase heat and bring it to a boil. Continue to cook on medium heat till cauliflower is cooked, stirring occasionally. Stir in the remaining coconut milk. Serve hot, garnished with fresh coriander leaves and the reserved scraped coconut.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.