Monday, December 10, 2012

Babycorn and Cauliflower Subzi

A side-dish that has been adapted from one of Tarla Dalal's popular low calorie recipes. We make this very rarely at home as the primary vegetables used here - cauliflower, babycorn and capsicum are on PK's hate list. Its easy to make and adds depth to a dinner menu by being a side to the breads as well as rice. I have made it semi-dry but you can easily make it into a full gravy by increasing the quantity of items that are ground to a paste. The same recipe can be used for green peas and potatoes or mushrooms. Refer notes for a low calorie version of the same dish.

Babycorn and Cauliflower Subzi
Adapted from Tarla Dalal: Low Calorie Recipes


Babycorn - 6-8, blanched* and sliced
Cauliflower florets - 1 cup - blanched and drained
Capsicum - 1 cut into strips
Garam Masala - 1t
Turmeric - 1t
Onion - 1, finely chopped
Tomato - 1, finely chopped
Cumin - 1t
Cloves - 1
Cinnamon - 1 small stick
Oil - 1T
Salt to taste

To Grind

Onion - 1 large
Grated Coconut - 2T
Green Chillies - 4
Garlic - 3 cloves
Ginger - 1" piece
Cumin - 1t
Dhania (Coriander seeds) - 1t
Coriander leaves - 1 small bunch


  1. Grind the items given under "to grind" into a smooth paste.
  2. Heat oil in a pan. Add the cumin, cloves and cinnamon.
  3. Add the onion and fry till it turns pink
  4. Add the ground paste and fry well till the raw smell goes. If its too thick add half a cup of water.
  5. Add the turmeric, blanched babycorn and cauliflower and mix well.
  6. Add the tomatoes and mix well.
  7. Add the capsicum and garam masala and salt and fry till the vegetables are cooked.
  8. Garnish with coriander leaves and lemon wedges.
  9. Serve hot with rotis or pulao.


  • To make it low calorie, Add onions and tomatoes to the blanched vegetables. Add some garam masala, salt and red chilly powder and mix the ground paste into this along with a teaspoon of oil. Mix well and allow to marinate for 15 minutes. In a saucepan, add the vegetable mixture and add 1 cup of water. Allow to cook and until the excess water drains out. Serve hot.
  • *Blanching refers to the process of dunking the vegetables in salted boiling water for about 2-3 minutes. The key is to get it slightly cooked without losing the natural crunch.
  • Increase or decrease the quantity of green chillies to adjust the heat quotient of the dish.

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