Simply Healthy Family: Gobi Chana Beans Subzi ~ Cauliflower, ChickPea and Bean Stir Fry


Gobi Chana Beans Subzi ~ Cauliflower, ChickPea and Bean Stir Fry

My love for Indian spices started with my introduction to real  Indian food 9 years ago at a friends Sikh and Hindu wedding, which lasted for 5 days and consisted of lots of dancing and tons of food. 

Thank You Swathi from Zesty South Indian Kitchen for coming up with a title for this dish as I had no idea what to call it!

If you like Indian food but don't think that making it yourself is an easy task, THINK AGAIN!
Really, most Indian food is created by using common spices that can be used in other cuisines as well.Cumin, Coriander, Turmeric, Mustard seed, Cardamom, Chili powder and Curry just to name a few.


You Will Need:

3 cups cauliflower florets (1 medium cauliflower)
1 cup fresh green beans
1 cup dry chick peas/garbanzo beans
2 teaspoons black mustard seeds ( did I mention all I had was mustard powder, it worked)
1/2 teaspoon fenugreek seeds ( use em if you got em )
1 teaspoon ground cumin
1/2 teaspoon turmeric

1/2 teaspoon ground chili
1/2 teaspoon salt
3 tablespoons peanut oil

3 garlic cloves, minced
2 tomatoes, chopped

1 cup chopped fresh cilantro leaves (divided)
1 tablespoon lemon juice, or to taste  ( I used lime )

Serves 2-4     *** I set aside some cauliflower, green beans and chick peas without spices for the littlest kids. I didn't want the drama of " It's to spiceeeeeee!"
 Mamma wanted Indian food and mamma gets what she wants!

Cook garbanzo beans according to directions. I used my pressure cooker and it took 12 minutes. If you boil them I think it takes about 40 minutes. Fresh garbanzo beans taste so much better and honestly more authentic tasting than canned, not to mention wayyy cheaper!
Combine mustard seeds and fenugreek seeds in a small bowl. Set aside.
In another small bowl, combine cumin, turmeric, chili and salt. Keep all spices near the stove.

Heat oil in a deep pan until very hot. Add all seeds. When mustard seeds turn grey, reduce heat to medium and stir in ground spices. Cook for a few seconds, then stir in minced garlic and chopped tomatoes. Cook for about 2-3 minutes. Stir occasionally.

Add cauliflower florets and stir so it becomes coated with the spices mix. Cook for 3 minutes. Add 1/4 cup of water, green beans, cooked chick peas and 1/2 cup of chopped cilantro leaves. Cover pan with a lid and simmer until cauliflower is tender, about 5 minutes. Add more water, if needed.

Add lemon or lime juice and season with salt to taste. Garnish with remaining cilantro. Serve immediately.



  1. I am only vaguely familiar with indian cuisine, but since this is your version of another recipe, why not Okonomi-cauliflower? ^-^ Just funnin', I read your comment and well...since this wonderful dish is how you like it, I thought I'd throw the suggestion out there. I am so making this because we love cauliflower and I need to use up that big bag of fenugreek seeds. You have a great blog! The cookies in the previous post...I am going to make those too! (I am OCD).

  2. It's sounds to me like this is similar to Aloo Gobi... whatever it is... it's looks fantastic!

  3. Thanks for stopping by my site Gwen! This dish looks really yummy. I really do love Indian food but never cook it myself.

  4. That looks delicious! I have never made Indian cuisine at home and I've only had it a few times out. It really is good though.

  5. We are huge fans of cauliflower at my house. And I have become obsessed with Indian food over this past year. Needless to say, this recipe made me smile Gwen! Thank you for sharing. I have almost everything I need to make this happen.

  6. Love it, especially the combination with chickpeas and green beans. Got all of it at home (it seems we do have the same stuff in our fridges very often :-)) and make that tonight. As for the name: to me it's all about these mustard seeds, why not call it Indian Mustard Veggies or something?

  7. We love Indian food around here, there is a delicious restaurant here in Kittery, Maine that is authentic and full of flavor. My girls love it too! Thanks for this recipe.

  8. Thanks everyone!
    @Rowena, I love it! very cool name, had to look that one up. Japanese for 'as you like it'.
    @Peggy, It does look like Aloo Gobi. had to look that one up too ;) except for the potatoes, I wonder if I can still get away w calling it that tho?

  9. First of all I am a HUGE fan of Anja's blog. She is a great recipe developer & inspiration. The meal you created looks very tasty - isn't it a kind of Aloo Gobi because of the cauliflower??

  10. You can call them Gobi Chana beans subzi ( Meaning Cauliflower chickpea beans stir fry). Looks good.

  11. Happy Diwali! Well, I recently had an awesome Indo-Chinese fusion dish called gobi Manchurian ... so how about Gobi Gwen? I like!

  12. Gwen, this looks so yummy. Clam is delish. I did want to tell you that in order to be eligible for the cook off you need to link to the cook off post on your own post. So for example you can put "I submitted this recipe to the November Cook Off at Kitchen Corners"

    I have removed your submission but please feel free to add it back once you've linked to the cook off.

    I'm sorry if the guidelines were unclear.
    I'm still learning


  13. What an authentic looking Indian dish....Love the description of spices!! Tempting

  14. What an authentic looking Indian dish....Love the description of spices!! Tempting


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