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February 9, 2009

Gobhi ki Sabzi



I consider cauliflower one of the fastest vegetables to make in terms of preparation time. It has been a long time since I saw those worm laden flower heads. So, it is that much less time. And I think it is one of those forgiving vegetables too. You don’t have to worry about chopping evenly. Whatever you do, it seems like you always end up with florets anyway. This is a fairly standard recipe, not very complicated. My super simple recipe will come up soon as we do eat cauliflower very often in season. For now, here goes:



1 Medium Cauliflower, cut into florets

1 Onion, sliced
¼ tsp Turmeric Powder
1 tsp Chilli Powder

1 tsp Ginger paste
1 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Oil

1/4 tsp Cumin Seeds
¼ tsp Asafoetida
Salt to taste



Heat oil in a kadhai and add the cumin and asafoetida. When the cumin crackles, add the onions and fry for 2-3 minutes. Add the turmeric powder, chilli powder, coriander powder and ginger paste. Fry the entire mixture for 2-3 minutes. Add the cauliflower and the salt and fry for another 2-3 minutes. Cover and cook for 15 minutes. When done, add the garam masala and cook for a minute before serving.


This goes to Mythreyee of Paajaka as she hosts this month's edition of JFI: Cauliflower. I'm also very tempted to send this over to Aparna as she hosts this month's FIC: Orange. I hope she accepts it.

23 comments:

Asha said...

WOOOOOOWWWW!!!!!

Love the photo, such a great color, Tandoori Gobi!!Great entry! :)

Uj said...

Looks very very tempting. I just made cauliflower song yesterday :D nice pic

Deepa said...

Idle comment : ginger paste was omitted from your ingredient list! By the way, do you peel the skin off ginger before making a paste of it? --Deepa

Laavanya said...

Love the bright red colour.. looks so spicy & tempting. I love cauliflower.

Cham said...

The pict makes me smile! Looks fiery (like a non-veg) simply delicous!

Ranjani said...

Great click! gorgeous colors, they look well spiced.

Varsha Vipins said...

Lovely color Raga..I guess paprika gave u that fiery red..:)

Curry Leaf said...

Love the dish.I too make it and sometimes add peas for a twist.Love the colour and the pic.Yum

aquadaze said...

Love the color..i never ever get such a lovely fiery colour :(

Sia said...

i agree with asha, wonderful colour. and lol @worm laden flower heads :) thankfully, i haven't come across such kind here;)

DEESHA said...

thatz a lovely color .. i love cauliflower too & is always handy

Cheffie-Mom said...

YUM! YUM! YUM! Cauliflower is the best! Thanks for the wonderful recipe!

The Blonde Duck said...

I never thought califlower could look so good!

I moved! Come visit me at www.aduckinherpond.com.

Meera said...

Loved that color!!

Deepa Hari said...

Just love the color...Nice click...Thank you for stopping by.

Ankita said...

Colour itself is so inviting.

WinnyNinny PooPoo said...

I'm gonna have to try this one. A new take on cauliflower for me! Thanks so much for the recipes!

RAKS KITCHEN said...

I too would love to try this,I have tried somany times,similar recipes,but the color never comes like this,after adding dhaniya powder and turmeric,mine changes to an ugly color...:(
for the florets to get cooked,do we need to sprinkle water or by itself it will get cooked?
Thanks in advance for replY!

A_and_N said...

My question is colour again!!

Little Miss Sunshine said...

Like the many others before me, what's the secret behind the color? I use a similar recipe too, but NEVER get this color! :) Yet another great post! I need to congratulate you on the awesome job you are doing on this blog.

Raaga said...

Thanks all.

Deepa: I made the correction. Thanks. Yes, I peel the skin before I grind.

Everyone else who asked about the colour: I use MDH Kashmiri Chilli Powder. It gives the food a great colour and doesn't impart that much heat :)

Raaga said...

Raks: I don't sprinkle water on the florets. Sometimes, I put some water on the lid.

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