Cauliflower Bhurji – a simple, healthy, and flavorful delight
Cauliflower Bhurji is a simple yet flavorful dish, prepared quickly with minimal ingredients. If you’re looking for a quick, nutritious, and delicious dish to add to your meal plan, then Cauliflower Bhurji is a must-try! This easy-to-make dish is a wonderful twist on the classic egg bhurji, replacing eggs with finely grated cauliflower. Packed with flavors and spices, it’s a perfect choice for breakfast, lunch, or even a light dinner.
Ingredients
- 1 medium-sized Cauliflower grated or finely chopped
- ½ cup Green peas
- 1 large Onion finely chopped
- 1 medium Tomato finely chopped
- 1-2 pieces Green chilies finely chopped
- 2-3 pieces Garlic cloves minced
- 1 tsp Ginger grated
- ½ tsp Turmeric powder
- 1 tsp Red chili powder adjust as per taste
- 1 tsp Coriander powder
- ½ tsp Cumin seeds
- ½ tsp Garam masala
- few Kasoori methi
- Salt as needed
- 2 tbsp Oil or Ghee
- Fresh coriander leaves for garnish
Instructions
Prepare the Cauliflower
- Wash the cauliflower thoroughly and either grate it or finely chop it using a food processor.
Cook the Base
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add minced garlic, grated ginger, and green chilies. Sauté until fragrant.
Sauté Onions
- Add chopped onions and sauté until golden brown.l
Spice it Up
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Cook the Cauliflower
- Add the grated cauliflower, green peas to the pan and mix to coat it evenly with the spices.
- Cover and cook on low-medium heat for 6-8 minutes, stirring occasionally to avoid sticking.
Finish with Garam Masala
- Once the cauliflower is tender and cooked, add the chopped tomatoes and also sprinkle garam masala and give it a final mix.
Garnish and Serve
- Garnish with kasoori methi and also freshly chopped coriander leaves and serve hot with roti, paratha, or rice.
- Enjoy your delicious and nutritious Cauliflower Bhurji!
Notes
- Use fresh and firm cauliflower to avoid any bitterness.
- Grate or pulse the cauliflower until it has a rice-like texture, but do not over-process it.
- After washing, pat it dry to prevent the bhurji from becoming soggy.
- Cooking in ghee gives a richer flavor, but oil works well too.
- Cook the cauliflower just until tender to avoid a mushy texture.
- Adding bell peppers, carrots, green peas also gives extra crunch and nutrition. I have used only green peas.
- Adjust the spice level by modifying the amount of green chilies and red chili powder.