Purple cauliflower curry/gobi motor

Abhijit Author

By Abhijit

Last Updated Jun 8, 2020

Purple cauliflower (Brassica oleracea) curry

Purple cauliflower (Brassica oleracea) a very nutritious vegetable, is said to taste nuttier and sweeter than white cauliflower, purple cauliflower are higher in antioxidants than regular white cauliflower. Additionally, purple cauliflower contains glucoraphanin, also found in broccoli is having anticancer properties. purple cauliflower contains anthocyanins which may help you control your weight, lower your risks for developing Type 2 diabetes and heart disease, prevent eye disorders and improve your brain function, Anthocyanins can also help to lower your cancer risk. But it losses it’s property while cooking.So we have to prepare in such a way that it should retain it’s nutritious value .
So purple cauliflower=white cauliflower+ glucoraphanin+ Anthocyanins+other nutrients

Purple cauliflower (Brassica oleracea) curry

Author:Abhijit Mukhopadhyay

Prep Time:15 mins Cook Time:15 mins
Total Time:30 mins Course:side dish Cuisine: indian


  •   purple cauliflower-01
  •  Green peas -500 gm
  • Potato- 2 small
  •  Tomato -1
  •  Ginger garlic paste- 1 tspoon
  •  Turmeric powder -1 tspoon
  •  Coriander and cumin powder -1 tspoon each
  •  Cumin seeds -½ tspoon
  •  Salt to taste
  • Oil- 1 t spoon
  • How to cook

  • 1. First wash the cauliflower and potatoes & cut it medium florets & pieces
    2. In a pan, heat oil over medium heat. Add the cauliflower and salt and steam cook until partially cooked and keep aside. Do not overcook it otherwise cauliflower losses it’s nutrient value.
    3. In the same oil add cumin and let crackle sound comes, then add potatoes, green peas and cook for 2 mins.
    4. Add ginger garlic paste and cook for a minute, add turmeric, coriander and cumin powder & cook for two mins
    5. Add tomato and half of the half cooked purple cauliflower florets, mix it nicely and cover it after adding salt. Minimize the flame.
    6. After 7-8 mins open the lid & serve hot with half cooked roasted/fried florets.

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