The ingredients 🙂
Hello friends! Hope you are doing well 🙂
Today sharing a recipe which took me a while to get. My husband always used to rave about this “tari wali gobi” (cauliflower curry) which his grandma used to make. We tried various combinations, starting with water of varying proportions (did not go so well) and then finally curd. Eventually we did get the recipe right and have been perfecting it for a while. My husband loves it and so do I. So if you get bored of the usual gobi recipes and want to cook gobi in a new way this recipe will come in handy! Its quick, easy and makes a satisfying meal with rice.
We tried this with black rice but to tell the truth it tastes best with white rice :).
Hope you give it a try and like it as much as we do!
:* :* 🙂
- Cauliflower - 1 Medium (cut into small florets)
- Yogurt - 3 cups
- Mustard seeds - ½ tsp
- Methi (Fenugreek) seeds - ½ tsp (optional)
- Jeera (Cumin) seeds - 1 tsp
- Dhaniya (Coriander) seeds - ½ tsp (crushed)
- Onion - 1 medium or 1 cup (sliced)
- Garlic - 5-6 cloves or 2 tbsp (finely chopped)
- Ginger - 1 inch piece (julienned)
- Green Chilli - 2 (slit length wise)
- Whole Kashmiri red chilli - 2 (crushed)
- Besan (Chickpea Flour) - 1 tbsp (optional)
- Turmeric - 1 tsp
- Kashmiri Red Chilli powder - ½ tsp
- Coriander powder - ½ tsp
- Garam Masala - ½ tsp
- Bhuna Jeera (Roasted cumin powder) - ½ tsp
- Salt - as per taste
- Vegetable oil or ghee(clarified butter) - ⅔ tbsp
- Coriander leaves to garnish- 2 tbsp (finely chopped)
- Heat oil in a kadai or pan.
- Add the mustard seeds and crushed coriander seeds.
- When the mustard seeds begin to pop add the cumin seeds.
- Saute for 30 seconds or so (till the cumin seeds develop some color)
- Add whole red chillis and fenugreek seeds(optional) and stir for 30 seconds. Make sure you dont burn the fenugreek seeds if you are adding them.
- Add the garlic and ginger and saute for 2 minutes.
- Add sliced onions and green chillies and saute for a minute on medium flame.
- Add the dry spices - turmeric, red chilli powder, coriander powder and salt. Saute for another 2 minutes.
- Add the washed and drained cauliflower florets, cover and cook for 15 minutes. If the cauliflower gets too dry add a splash of water and cook on low flame until it becomes slightly tender. If you cook it too much it will lose texture and become mushy and you don’t want that.
- While the cauliflower is cooking, mix the chickpea flour with the yogurt and keep aside.(optional)
- Check the cauliflower, if you think it's tender enough remove the pan from the flame.
- Then add the yoghurt and mix well. If you add the yogurt while the pan is on the flame it will split.
- Once thoroughly mixed put the pan back on low flame and add the garam masala and roasted cumin powder. Stir well and cook for 2-3 minutes. You want to heat up the gravy, once you see a little oil floating on top, thats an indication that its done. Remember not to boil the gravy as it will cause the yogurt to split.
- Lastly garnish with lots of chopped coriander leaves.
- Enjoy with steamed white rice.