Mamta's Kitchen

Whole Cauliflower, Curried - 2

Sabut Phool Gobhi Dum - 2

Sunita Gupta

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This recipe comes from my sister in-law in Delhi. If you can get baby cauliflowers where you live, they look nicer but ordinary cauliflower will do. Serves 4-6. Mamta


  • 4 baby cauliflowers or 1 medium cauliflower

  • 2 small onions or 150-100 gm, peeled

  • 1/2 inch piece ginger, peeled

  • 2-4 cloves of garlic

  • 1-2 tbs. cooking oil (olive is good)

  • 1 1/2 tsp. coriander powder

  • 1/4 tsp. chilli powder (to taste)

  • 1 tsp. salt (to taste)

  • 1 1/2 tbs. vinegar

  • 1 tbs. coriander leaves, washed and chopped


  1. Wash and clean cauliflowers, removing all leaves and trimming the stalks.

  2. Place in a pan of salted boiling water, simmer for a couple of minutes, turn heat off, drain.

  3. Part a few florets gently in a few places, for the spices to seep in, and keep aside.

  4. Grind onion, ginger and garlic to a paste in a food processor

  5. Mix this paste with vinegar, chilli powder, coriander powder and salt.

  6. Cover cauliflowers with the paste, pushing some of it between the florets.

  7. Place cauliflowers in a greased baking dish, stalk down, placing any left over masala paste on top and around the cauliflower.

  8. Cover with a foil and cook at 225 C for 30-40 minutes or until tender. (Cooking times vary in different ovens).

  9. If you do not have an oven, it can also be cooked on a stove. Heat oil in a deep frying pan or a kadhai and place the culifloers in it, stalks down.

  10. Cook on low-medium fire with the lid on until tender. Check from time to time taking care not to break the cauliflowers.

  11. When ready, place on a serving dish and sprinkle chopped coriander leaves and a little garam masala.

  12. Serve hot with Chapatti.

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