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    Home » main course:India

    Cauliflower in Double Onion Sauce – Gobi Do Pyaza

    Published: Nov 1, 2021 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    Gobi Do Pyaza  – try this popular Indian Do pyaaza – double onion sauce made with pan-fried cauliflower florets simmered in a creamy, rich, and delicious onion sauce. Gluten-free & soy-free, nut-free option. Serve this gobi curry with rice or bread.

    gobi do pyaza in a black sauteeing pan sprinkled with chopped cilantro

    Many of the Indian dishes are all about the sauce! The ingredients in the sauces, spices -whole or ground and the combination of the spices all add to the variety in flavors and textures. This Do pyaza sauce is all about onion and whole spices. Do means 2 and Pyaaz is onion. Caramelized Onion is added to the base sauce and also added to the tempering. I use cauliflower today in the sauce to make a delicious Gobi Do Pyaza! You can also use tofu or chickpeas or vegan chicken or other protein.

    This Indian gobi curry features pan-fried cauliflower florets in creamy, rich, and lip-smacking delicious onion sauce. Have it as a main with rice or bread or as a simple plant-based side dish along with your favorite Indian dishes!

    Right in the end, we temper coriander seeds, and chili. Tempering is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Indian tempering is done either at the beginning of the cooking process or as a final flavoring at the end. For this cauliflower curry recipe, we add seasoned oil and sauteed onion into the gravy right in the end. That’s right, this is why Its called double onion sauce.

    Indian gobi do piaza cauliflower curry with onion gravy served in an Indian dish

    Trust me,  this cauliflower curry is sure to disappear off your plates! Scoop it all up with chunks of roti, parathas, or naan! This one is a keeper! Add this Soyfree Glutenfree Nutfree Indian dish to your Diwali plans!

    More Indian recipes:

    • Butter Tofu
    • IP Tikka Masala Simmer Sauce , with Cauliflower. 
    • Tofu Amritsari Masala
    • Malai Kofta
    • Mushroom Matar Masala
    • Bombay Potato and Peas
    • Tofu in Spinach Curry – Palak Tofu

    Recipe Card

    cauliflower in onion sauce in a black skillet
    Print Recipe
    5 from 7 votes

    Cauliflower in Double Onion Sauce (Gobi Do Pyaza)

    Gobi Do Pyaza  - try this popular Indian Do pyaaza - double onion sauce made with pan-fried cauliflower florets simmered in a creamy and delicious onion sauce. Gluten-free, soy-free, nut-free option. Serve this gobi curry with rice or bread.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Total Time50 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: cauiflower side dish, cauliflower Indian recipe
    Servings: 4
    Calories: 105kcal
    Author: Vegan Richa

    Ingredients

    For the cauliflower:

    • 1 teaspoon oil
    • 1 head cauliflower chopped into florets about 4 cups

    For the sauce:

    • 1 teaspoon oil
    • 1/2 teaspoon cumin seeds
    • 2 bay leaves
    • 2 green cardamom pods slightly opened
    • 1 clove (the spice clove )
    • 1/2 teaspoon Dried fenugreek leaves
    • 1 cup Packed thinly sliced onion
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne or Indian Red Chili Powder
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon black pepper
    • 3 cloves garlic minced
    • 1/2 inch ginger minced
    • 1 tablespoon tomato paste or 1/4 cup canned tomato puree or you can also use fresh
    • 1/2 cup (120 ml) non-dairy yogurt or use cashew cream or 1cup coconut milk
    • 1/2 teaspoon salt
    • cilantro for garnish

    For tempering

    • 1 teaspoon oil
    • 1/2 teaspoon crushed coriander seeds (use ground coriander if you don’t like crushed seeds)
    • 1/2 hot green chili finely chopped or use mild Anaheim or other
    • 1/2 cup thinly sliced red onion

    Instructions

    • Heat oil in a large skillet over medium-high heat.
    • Once hot, add your cauliflower florets and cook for 8-10 minutes until some of the edges of the cauliflower are golden brown. Cover after the first 4 mins.
    • Remove the cauliflower from the skillet. Add the oil for the sauce.
    • Once the oil is hot, add in cumin seeds, bay leaves, cardamom, clove, and fenugreek leaves. Cook until the cumin seeds are fragrant and have changed in color.
    • Then add in onion and a good pinch of salt. Mix well and cook until the onion is golden.
    • Then add in the ground spices, garlic and ginger and mix well. Continue to cook for 2-3 minutes. If at any point, the mixture starts to stick or burn, add in a few splashes of water to deglaze.
    • Then add in the tomato paste and mix in. If you're using fresh tomato puree, you want to cook it here for 2-3 minutes before going to the next step.
    • Then add in the yogurt, salt, and mix in and bring to a boil. Add in 1 cup of water and the golden cauliflower.
    • Mix really well, cover, and cook over medium heat until the cauliflower is tender to preference. This will take about 7-10 minutes.
    • Meanwhile, make your tempering.  Heat the oil in a small skillet. When hot, Add in the crushed coriander seeds and green chili and cook until the green chili starts to turn golden.
    • Then add in the onion and add a pinch of salt and mix well. Continue to cook until the onion is golden. Top the cauliflower curry with this tempering before serving
    • Also before serving, remove the bay leaves, clove, and cardamom if you can find them. Serve with Naan flatbreads, pita bread, rotis, or rice.

    Notes

    • You can also make this with tofu. Use about 10 ounces of tofu, crisped just like you did the cauliflower in the first step and then add it when you add the yogurt.
    • You can also add in chickpeas here. You don't need to crisp them. Just add them with yogurt. About 1 15-ounce can or 1 1/2 cups cooked chickpeas.
    • fenugreek leaves substitute: use 1/4 tsp powdered fenugreek seeds 

    Nutrition

    Nutrition Facts
    Cauliflower in Double Onion Sauce (Gobi Do Pyaza)
    Amount Per Serving
    Calories 105 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 495mg22%
    Potassium 545mg16%
    Carbohydrates 15g5%
    Fiber 4g17%
    Sugar 6g7%
    Protein 4g8%
    Vitamin A 144IU3%
    Vitamin C 77mg93%
    Calcium 90mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients for Gobi Do Pyaza:

    • cauliflower chopped into florets that are the same size
    • the gravy is seasoned with whole spices (cumin seeds, bay leaves, cardamom, clove, and fenugreek leaves ) as well as a blend of ground spices (turmeric, coriander, cayenne, cinnamon, and black pepper)
    • the onion is sauteed along with garlic, ginger, and all the spices
    • tomato paste adds umami to the gravy and helps thicken it
    • non-dairy yogurt adds creaminess and counteracts the spiciness of this curry. You can also use cashew cream or Vm full fat coconut milk
    • tempering: in the end, we add some more thinly sliced red onion, sauteed spiced oil

    ingredients needed for making cauliflower curry

    Tips & Substitutions:

    • You can also make this with tofu. Use about 10 ounces of tofu, crisped just like you did the cauliflower in the first step and then add it when you add the yogurt.
    • You can also add in chickpeas here. You don’t need to crisp them. Just add them with yogurt. About 1 15-ounce can or 1 1/2 cups cooked chickpeas.
    • Instead of tomato paste, use canned tomato puree or fresh tomatoes.

    How To Make Cauliflower in Onion sauce: step pictures

    Heat oil in a large skillet over medium-high heat.

    Once hot, add your cauliflower florets and cook for 8-10 minutes until some of the edges of the cauliflower are golden brown. Cover after the first 4 mins.

    Cauliflower in saute pan for Gobi do pyaza

    Remove the cauliflower from the skillet. Add the oil for the sauce.

    a sauteeing pan with spices
    Once the oil is hot, add in your cumin seeds, bay leaves, cardamom, clove, and fenugreek leaves

    onions, and spices in a black skillet

    Cook until the cumin seeds are fragrant and have changed in color.

    Then add in your onion and a good pinch of salt. Mix well and cook until the onion is golden.

    fried onions and spices in a black sauteeing pan

    Then add in the ground spices then garlic and ginger and mix well. Continue to cook for 2-3 minutes.

    minced garlic, ginger and onions as well as ground spices in a saucepan


    If at any point, the mixture starts to stick or burn, add in a few splashes of water to deglaze.

    fried onion, ginger and garlic in a saucepan

    creamy onion gravy in a black saucepan

    Then add in the tomato paste and mix in. If you’re using fresh tomato puree, you want to cook it here for 2-3 minutes before going to the next step. Then add in the yogurt, salt, and mix in, and bring to a boil.

    cauliflower in tomato yogurt gravy in a black skillet

    Add in a cup of water and the golden cauliflower. Mix really well, cover, and cook over medium heat until the cauliflower is tender to preference. This will take about 7-10 minutes.

    cauliflower florets in onion gravy in a saucepan

    cauliflower simmering in tomato yogurt gravy

    Tempering:

    Meanwhile, make your tempering.  Heat the oil in a small skillet.

    Then add in the crushed coriander seeds and green chili and cook until the green chili starts to turn golden.

    whole spices simmering in hot oil to make temering mixture for curry

    Add in the onion and add a pinch of salt and mix well. Continue to cook until the onion is golden.

    whole spices and onions in a frying pan

    Use this mixture to top the cauliflower curry just before serving. Also, before serving, remove the bay leaves, clove, and cardamom if you can find them

    onion and tempered Indian spices in a sauteeing pan

    What to serve with this Gobi do pyaza Cauliflower curry

    Serve gobi do pyaza with Naan flatbreads, pita bread, rotis, or rice.

    glutenfree Indian gobi do pyaza served in an Indian dish with a spoon on the side

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Linnea

      March 16, 2023 at 6:20 pm

      5 stars
      Amazingly good!

      Reply
      • Vegan Richa Support

        March 17, 2023 at 9:42 pm

        thank you!

        Reply
      • Asawari

        April 25, 2023 at 11:31 am

        5 stars
        Tried out this recipe and it turned out so yummy! Thank you Richa for sharing!

        Reply
        • Vegan Richa Support

          April 26, 2023 at 6:31 am

          🙂

          Reply
    2. Annie

      July 22, 2022 at 8:12 pm

      How many fresh tomatoes would I need instead of tomato purée? Can I always use one instead of the other in your Indian recipes?

      Reply
      • Vegan Richa Support

        July 26, 2022 at 5:00 pm

        depends on the recipe -but most you can, yes use fresh tomatoes : puree until liquified and then follow the same formula: for every 1 tablespoons of tomato paste, use 3 tablespoons of the fresh juice.

        Reply
    3. Elizabeth Joseph

      December 26, 2021 at 2:29 pm

      5 stars
      This is the first time I made an Indian recipe that actually was good and easy to make. I used frozen organic case florets and this made it easier to make.
      A keeper in my vegan recipes

      Reply
      • Richa

        December 27, 2021 at 8:49 pm

        So glad you loved it!

        Reply
    4. Janette

      November 17, 2021 at 8:03 am

      5 stars
      Hi Richa, made this today, I used crispy tofu and added 4 chillies! We really like it spicy. I’ve been tasting as the cook went along and it tastes amazing also put some peas in and Garam masala. Can’t wait to eat this. Thanks for another great recipe.

      Reply
      • Vegan Richa Support

        November 17, 2021 at 9:44 am

        yay for spicy 🌶 !!

        Reply
    5. Allison Moody

      November 04, 2021 at 6:18 am

      HI. The ingredients call for fenugreek leaves, but the directions mention fenugreek seeds. I hope its leaves, since you mention leaves in your blog. May want to edit this.

      Reply
      • Richa

        November 04, 2021 at 9:34 am

        It’s leaves. I had updated the recipe

        Reply
    6. Nuala

      November 03, 2021 at 12:53 am

      5 stars
      Yum!

      Reply
      • Richa

        November 03, 2021 at 3:35 am

        Thanks!

        Reply
    7. Eileen

      November 02, 2021 at 2:10 pm

      In the list of ingredients in the recipe it says “fenugreek leaves” but in the instructions it says “fenugreek seeds.” I sure hope it’s seeds, because I have no idea where I would find leaves!

      Reply
      • Richa

        November 02, 2021 at 2:15 pm

        You can find the dried leaves in an Indian store or online on Amazon. You can also use 1/4 tsp powdered fenugreek seeds

        Reply
    8. Dianne Maas

      November 01, 2021 at 10:09 am

      5 stars
      This was incredibly delicious! My cauliflower was small, so I added 2 small potatoes.
      We eat SOS-free, so I deleted the salt and the majority of the oil. I did use a scant
      tsp. oil for the tempering. The flavors were amazing and we didn’t miss salt at all!

      Reply
      • Richa

        November 01, 2021 at 10:15 am

        Awesome!! ❤️

        Reply
      • Karen

        April 22, 2023 at 3:19 pm

        I cook oil-free too, and was thinking it might be an essential ingredient in this amazing recipe. I thought I’d had to sadly give it a miss. 😭 You’ve given me hope, Dianne, although you did use a small amount of oil. Sounds like it might be needed.

        Reply

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