Dum Gobi (Cauliflower florets steamed)

Our Indian vegetarian food has a wide array of choices when it comes to flavour and recipes. Sometimes even a simple dish can grab your attention and make you come back for more. ‘Dum Gobi’ is one of them. It is an easy, simple, tasty and ‘home sweet home’ dish. A dish one would like to come back to, like coming home, after having splurged on a long vacation and indulging in most of the meals at those exotic restaurants.

So welcome yourselves to enjoy and taste the simple zest of the dish ‘Dum Gobi’.

Ingredients:

  • 1 large cauliflower
  • 6 medium sized tomatoes
  • 6 medium sized onions
  • 1 cup shelled and boiled peas
  • 1 stick cinnamon
  • 4 cardamoms
  • 4 cloves
  • 1 cup curds

For masala

  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 ½ tsp garam masala powder (whole spice powder)
  • 2 tsp Kashmiri chilli powder (the one which adds colour, not spice)
  • 2 green chillies(if required only)
  • 3 pods garlic
  • A small piece of ginger
  • Oil for frying
  • Salt to taste
  • Finely chopped coriander leaves for garnish

(Adjust spice and quantity of ingredients according to size of cauliflower or number of servings required)

Method

  • Wash, clean and cut the lower stem and leaves of the cauliflower.
  • Smear cauliflower with a little salt and steam cook with a lid on low flame, once cooked keep aside.
  • Finely chop the tomatoes and onions (only half).
  • Grind other half of the onions (roughly chopped) with the ingredients for masala.
  • Heat oil in a pan, add cinnamon, cloves and finely chopped onions. Fry until brown.
  • Add the peas and ground masala and fry well.
  • Add beaten curds and tomatoes and fry well.
  • Now add cauliflower and a cup of water with salt to taste.
  • Cook till gravy thickens and cauliflower blends well in the gravy.
  • Garnish with coriander leaves and serve hot as a side dish with rotis or rice.

Tips:

  • The leftovers of this subzi/dish can be mashed and used as a filling for dosas as in a masala dosa.
  • The leaves of the cauliflower can be used in dal preparations, just like how a vegetable in cooked in dal.
  • Before cooking, dip the cauliflower florets in salt and turmeric water for sometime and then wash well. This will help kill any germs or insects in it.

Preparation Time: 30 minutes

Serves: 4

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