How To Make Punjabi Style Gobhi Danthal Ki Sabzi
Image Credit: danthal sabzi/

The most adaptable vegetable after potatoes is gobhi, or cauliflower, which is grown practically anywhere in the world. It is widely accessible in India throughout the winter. Aloo Gobhi or cauliflower cooked with potatoes can become monotonous, so a change is always appreciated. It's interesting to note that the core stem of the cauliflower plant, which holds the florets, is also used in cooking in addition to the individual florets. It is delicious and is made by my mother. I insist that you try it during the harsh winters because it's one of my favourite foods. It is also referred to as vegetarian meat. When cooking cauliflower, the stems, or danthals, must be set aside and collected. The meal tastes better the softer the stems are. Once you have enough danthals to begin, you can store the stems or danthals in the refrigerator for two weeks before beginning to prepare food. The alternative is to request the stems from your neighbourhood vegetable dealer. They will be content to provide it to you for free.


1. 500 grams gobi ke danthal (cauliflower stems and leaves), washed, cleaned, and chopped

2. 2 onions, pureed

3. 1 whole garlic bulb, cloves peeled and pureed

4. 3 tomatoes, pureed

5. 1 tbsp grated ginger

6. 1 tsp kasuri methi (dry fenugreek leaves)

7. 1/2 tsp turmeric powder

8. 1 tsp kashmiri red chilli powder

9. 1 tsp salt

10. 1 tsp coriander powder

11. 1/2 tsp garam masala

12. 1/2 tsp amchur (mango powder)

13. 1 chopped green chilli

14. 3 tsp chopped hara dhania (cilantro)

15. 1 cup / 200 ml water

danthal sabzi/

1. In a pressure cooker, add the oil and keep the heat at medium. Increase the heat to high after the oil is heated. Sauté the onion-garlic puree till it turns light brown after being added.

2. Grated ginger and tomato puree should also be added. Salt, coriander powder, red chilli powder, kasuri methi, turmeric powder, and garam masala are stirred in. Stir everything together thoroughly.

3. Cauliflower stalks are added, and they are cooked until the masala's oil separates from it. Maintain a high temperature.

4. Stir in the cilantro after adding it. Water is then added, and the cooker is sealed. Turn off the heat after keeping it at a medium flame for two whistles.

5. When the pressure is released, uncover the pressure cooker. Check to see if the cauliflower stalks and stems have gotten softer. Add the mango powder if they are softer. If not, sauté them until they are softened before adding the mango powder. Mix.

6. Cook while stirring occasionally until all of the additional water has evaporated.

7. Serve with roti or paratha after being transferred to a serving bowl and garnished with a little cilantro.