Whole Cauliflower, Curried - 2
Sabut Phool Gobhi Dum - 2
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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
Wash and clean cauliflowers, removing all leaves and trimming the stalks.
Place in a pan of salted boiling water, simmer for a couple of minutes, turn heat off, drain.
Part a few florets gently in a few places, for the spices to seep in, and keep aside.
Grind onion, ginger and garlic to a paste in a food processor
Mix this paste with vinegar, chilli powder, coriander powder and salt.
Cover cauliflowers with the paste, pushing some of it between the florets.
Place cauliflowers in a greased baking dish, stalk down, placing any left over masala paste on top and around the cauliflower.
Cover with a foil and cook at 225 C for 30-40 minutes or until tender. (Cooking times vary in different ovens).
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.
Cook on low-medium fire with the lid on until tender. Check from time to time taking care not to break the cauliflowers.
When ready, place on a serving dish and sprinkle chopped coriander leaves and a little garam masala.
Serve hot with Chapatti.