Mamta's Kitchen

Whole Cauliflower, Spicey- 1

Sabut Phool Gobhi Dum - 1

Rukmani Garg

CurryIndianMainVegetarian

Note from Mamta written in 2010: This recipe comes from my mum's younger sister, late Mrs. Rukmani Garg, who was a great vegetarian cook, cooking without onions most of the time. She shared a house with my mother in an Ashram in Uttarakhand. Since both of their husbands died early, they often joked about having come back to their childhood together in their later years. Even at this age (my mum was ninety when this recipe was written), they both went to a lot of trouble to entertain their visitors, mostly their children and their families. It brings back the memories of the days of my childhood, when visiting guests were a reason for excitement, rather than a chore!

I was visiting them earlier this year when I first tasted this dish. It was so good, I had to have the recipe for my website. My aunt had to cook it again the very next day, so that I could write it down. I have made it a few times since and it has always been well liked by my friends. It is lightly spiced, yet delicious and it gives the dinner table that festive look you need on special occasions. You can make it spicier, all measurements are approximate and can be adjusted to suit the individual taste. Taste the gravy once it is ready and adjust spices and salt to suit your taste, before you add it to the cauliflower.

This recipe is only a guide, you can use any type of curry masala gravy/sauce you like.

Serves 4-5

Ingredients

  • 1 cauliflower, 600-700 gm. In pictures here, I have used 2 baby/mini cauliflowers instead.

  • 1 tsp. salt

  • For the masala (spice mix):

  • 1 onion, 100-150 gm, peeled and finely chopped

  • 1/2 inch piece of ginger, peeled and grated

  • 2 cloves of garlic, peeled and grated (optional)

  • 2 tbsp. Olive or other cooking oil or ghee

  • 100 gm shelled or frozen peas

  • 150 gm tomatoes, chopped

  • 1 level tsp. or less turmeric powder

  • 1 full tsp. coriander powder

  • 1 tsp. salt

  • 1/2- 1 tsp. Garam Masala powder

  • 2 tbsp. chopped coriander leaves

  • Optional: Whole spices*

  • 1 large cardamom

  • 1 small cinnamon stick

  • 2 bay leaves

  • 4-5 pepper corns

  • 3-4 whole cloves

Instructions

  1. Remove leaves and stalk from the cauliflower. It should be able to rest upright on a plate, stalk down.

  2. Boil a pan of water with 1 teaspoon of salt. Place the cauliflower in it, bring it to boil and cook for 3-4 minutes, maximum. Make sure it is not overcooked. Drain and transfer to a bowl full of cold water. This will stop it from cooking further. Drain, make a few stabs with a knife, without breaking it. Or gently part the floret using a spoon handle or a thick skewer. This will allow the masala mix to seep in.

  3. Heat the oil in a wok or a karahi. If using whole spices*, add now.

  4. Add onion, ginger (and garlic if used) and fry for a few minutes. Do not let them burn. You can add chopped green chillies here, if you like.

  5. Add tomatoes, coriander, turmeric and salt and fry until oil separates. You can add red chilli powder here, if you like. This is your curry sauce. You can use any other curry sauce of choice.

  6. Add peas. If using fresh peas, you can either pre-boil them or cook them in the curry sauce here, before next step.

  7. Lift the cauliflower gently and place into the curry masala. Spoon over some of the masala on the cauliflower, coating it all over and trickling into slits you made earlier.

  8. Cook covered on low-medium heat, spooning over the masala on top of it from time to time. You can turn the heat up towards the end, to give it a fried look.

  9. Lift out of the wok or karahi and place, stalk down, on a heated serving dish.

  10. Add half of the coriander leaves and all of the garam masala powder to the gravy mix left in the pan. Mix and spoon it all over the cauliflower.

  11. Garnish with rest of coriander leaves.

  12. Serve hot with Chapatti or Nan or Plain Paratha.

Notes

  • Do not add a lot of water to the gravy during cooking. It should be thick, custard like, so that it can cling to the cauliflower.

  • You can add a little grated cheese on top and grill it for a few minutes.

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