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Sunday, 18 November 2012

DUM GOBHI-OR DUM PHOOL GOBHI - CAULIFLOWER STEAMED WITH HERBS AND SPICES

DUM GOBHI-OR DUM PHOOL GOBHI -
CAULIFLOWER STEAMED WITH HERBS AND SPICES

INGREDIENTS

CAULIFLOWER- 1; SEPARATED INTO FLORETTES


ONION- 3
TOMATO-1
COCONUT- 2-3 TABLESPOONS; SHREDDED

GINGER- 1 INCH PIECE
GREEN CHILLIES-4-5

CURRY LEAVES
BAY LEAVES

CARDAMOM PODS- 2-3
POPPY SEEDS- 1 TABLESPOON


YOGURT- 1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 2 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
CUMIN POWDER- 1/2 TABLESPOON
GARAM MASALA / ALL SPICES POWDER-  1 TABLESPOON

CORIANDER LEAVES- CHOPPED-1 TABLESPOON

SALT
OIL
GHEE

PREPARATION

BOIL THE CAULIFLOWER FLORETTES

FRY THE FLORETTES IN HOT OIL TILL THEY TURN SLIGHTLY BROWN
DRAIN 
KEEP ASIDE

HEAT OIL IN A PAN
FRY ONIONS TILL SLIGHT BROWN COLOUR
ADD CURRY LEAVES AND BAY LEAVES

GRIND COCONUT, POPPY SEEDS, CARDAMOM, GINGER AND GREEN CHILLIES TO A PASTE
ADD IT TO THE ONIONS.
FRY TILL OIL SEPARATES

ADD CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER  AND CUMIN POWDER
FRY FOR 5 MINUTES

ADD YOGURT, SALT , TOMATO AND FRIED CAULIFLOWER
ADD ENOUGH WATER TO COVER THE CAULIFLOWER 
COOK IN LOW FLAME TILL GRAVY THICKENS 

NOW ADD GARAM MASALA POWDER
MIX WELL

GARNISH WITH CORIANDER LEAVES