Monday, September 2, 2013



I thank my friend, Sudha Rao, for this recipe of a popular North Indian dish made of cauliflower (gobhi in Hindi). I have adapted the recipe to suit my needs. I made a few changes, like instead of deep frying I sauteed the cauliflower florets. Secondly, I didn't add the cream at the end to keep the dish lighter. 

  • Cauliflower, 1/2 kg , cut to medium size florets
  • Onion, 1 to 1 and 1/2,  large, chopped
  • Tomato , 1 medium, chopped to cube size pieces
  • Green peas, (frozen), 1/4 cup 
  • Garlic pods, 5
  • Ginger, 1 to 1 and 1/2 " piece
  • Red chillies, 5, or as per taste
  • Poppy seeds, 1 tsp
  • Peppercorns, 5
  • Cardamom, 2 small
  • Cloves, 4
  • Fennel seeds, 1/2 tsp
  • Cinnamon, 1 " stick
  • Cashew nuts, 4-5
  • Salt, to taste
  • Oil, as required

Cut the cauliflower into medium-sized florets and soak it in salt water for 15-20 minutes. Keep aside.
Grind together onion, garlic pods, ginger, red chillies, poppy seeds, peppercorns, cardamoms, ,cloves, cinnamon stick, cashew nuts and fennel seeds, to a fine paste. Keep aside.
In a kadai, deep fry the cauliflowers, if you choose to do so. Alternately, you can saute them.
In another kadai, heat a little oil and add the fine ground paste. Fry well till the raw smell goes.
Add the tomato pieces and salt to taste.
Cook for another 2-3 minutes till oil oozes out.
Add the fried/sauteed cauliflower to it and mix well to coat the florets with gravy
Add the frozen peas and a little water, if necessary.
Mix well and cook for another 2-3 minutes
For the final touch, add cream/malai, as per your taste
Garnish with freshly chopped coriander leaves
Serve hot, with phulkas/rotis

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