Palak Phool Gobi / Spinach Cauliflower

I have adapted this ‘palak gobi’ recipe from Priyanka Panigrahi’s and altered slightly for convenience. I always had only option to cook green leafy vegetable for roti which is palak paneer, this gives another choice. I had packed it for his lunch the other day and it came out decently. I would like to try it with few other locally available green leafy vegetables.

Serves:  3

Preparation Time:  10 minutes

Cooking Time:  20 minutes


1.      Spinach/ Palak – 1 bunch
2.    Cauliflower – 1 head (small)
3.    Tomato – 1
4.    Onion – 1
5.     Green chili – 1 or 2
6.    Ginger Garlic paste – 1 tsp
7.     Cloves – 3
8.    Cardamom – 2
9.    Cinnamon – 1 “ piece
10.   Oil – I tbsp
11.  Ghee – 1 tsp
12. Turmeric powder – ½ tsp
13. Chili powder – 1 tsp
14. Coriander powder – 1 tsp
15.  Cumin powder – ½ tsp
16. Salt to taste


Step 1: Wash and chop palak/ spinach, make bite sized cauliflower florets and wash them in salted warm water, chop green chili, onion and tomato.

Step 2: Heat oil in a pan and shallow fry the cauliflower florets so that they get nice brown spots and flavour. Drain and keep aside.

Step 3: Temper the same oil with the cloves, cinnamon and cardamom; sauté ginger garlic paste, green chili, onion and tomato in it. Add all dry masala, salt to it and fry until mushy.

Step 4: Add chopped spinach to it and mix well; cook by closing the lid and occasional stirring until the vegetable is soft and cooked.

Step 5: Turn off heat, once it cools down grind it into a smooth paste in mixer jar.

Step 6: Bring it back to boil in the same pan with some more water. Add the fried cauliflower to it, check for spices and cook until the gravy gets thicker and cauliflower becomes soft.

Step 7: Finally drizzle with few drops of ghee and relish with phulkas or rotis.


Leave a Reply

Your email address will not be published. Required fields are marked *