Kashmiri Gobi (Cauliflower)

Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is delicious and yet very simle to make. Takes 30 min incl. preparation & cooking time

Ingredients Nutrition

Directions

  1. Wash cauliflower in warm water and divide into florets. Keep aside on a kitchen paper to dry.
  2. Make a paste of the blanched almonds in a blender. Then beat the mixture of almond paste and plain yoghurt together.
  3. Heat oil in a pan. Toss the cauliflower florets for a few minutes and keep aside.
  4. Add the 2 red chillies until it sputters. Then add the sliced onions and sauté until glassy.
  5. Add the yoghurt and almond paste mixture to the sauteed onions and let it cook on medium heat till oil separates.
  6. Now add the cauliflowers, grated ginger, garam masala powder and salt. Cover and cook on medium heat.
  7. When almost done, add the half cream and stir for a couple of minutes. Cover and simmer on medium or low heat for a further 4-5 min or until cooked.
  8. When done garnish with fresh coriander leaves and serve hot with either steamed rice or butter naan (indian bread).

Reviews

(1)
Most Helpful

Delicious and a welcome change from traditional Desi gobi recipes. I omitted the cream to make the dish lighter and added about 1/2 cup extra yougurt to compensate. 1/8 tsp. white chili powder was added in place of chilies, and the onions and ginger were ground into a paste. Thanks for posting blue sparrow--this was awesome! :)

Noor.Khalid August 14, 2007

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