Mamta's Kitchen

Cauliflower Curry With Gravy

Gobhi (Phool), Rasedar

Mamta Gupta

This is a popular winter vegetable curry from north India, very easy to make and tasty. You can add a few potatoes if you wish.

My pictures don't often show coriander leaves in curries, because I usually serve them on the side. My husband is allergic to them, so can't be added to the whole bowl. Serves 4-6.

Ingredients

  • 500 gm. cauliflower

  • For the gravy:

  • 3 tbsp. oil or ghee

  • 1 1/2 tsp. cumin seeds

  • A large pinch of asafoetida/hing powder (optional)

  • 2 bay leaves*

  • 2 large cardamoms* (brown ones)

  • 1-2 small cinnamon sticks* (cassia bark)

  • 225 gm. or 1 large onion, peeled and grated

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

  • 2-3 cloves garlic, peeled and grated (optional)

  • 1/2 tsp. turmeric powder

  • 1 tsp. coriander powder

  • 1/4 tsp. chilli powder or to taste

  • Salt to taste

  • 2 medium tomatoes chopped or 150 gm. tinned

  • 1 cup water

  • 1/2 tsp. Garam Masala

  • A handful of chopped coriander leaves.

  • *Whole garam masala ingredients

  • **Optional; Fresh or frozen peas

Instructions

  1. Remove cauliflower leaves and cut/break into small florets/pieces. Don't cut them too small, they will break up too much during cooking.

  2. Heat oil in a pan and add cumin seeds, asafoetida powder, bay leaves, cinnamon and cardamoms.

  3. When cumin seeds begin to splutter, add onion, ginger and garlic and stir fry until fat separates and onions are lightly browned.

  4. Add turmeric, coriander powder, chilli powder, salt and then tomatoes. Stir-fry until fat separates or the mass begins to come off the pan.

  5. Add cauliflower and stir fry for a minute or two, until vegetables look well coated and shiny.

  6. Add 1 cup of water, bring to a boil and simmer briskly for 10-15 minutes, until cauliflower is cooked. If you like thin gravy like me, add more water.

  7. Adjust seasoning and gravy thickness (add more water, if too thick).

  8. Add garam masala and coriander leaves, mix gently and cover.

  9. Serve hot with fresh Chapatties or Parathas.

Notes

  • If you don't have tomatoes or don't like them, this dish can be made without them. In fact, in India tomatoes are quite expensive during summer months and this dish is very often made without tomatoes. At step 2, add spices, give a quick stir and add potatoes. Then continue as above. Or, stir in a little thick yoghurt or sour cream at the end.

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