Monday, 22 February 2016

DAHIWALI GOBI / CAULIFLOWER IN YOGURT SAUCE




Though cauliflower is available round the year now, it is essentially a winter vegetable. It has an enhanced taste in winter, though nothing equates the taste of the ones that were once grown without chemical fertilisers. Though we get the organic ones as alternatives. Looking at the price differences between the normal and the organic ones, I do not always buy them. During this period of the year I usually prepare this vegetable the most, rest of the year in turns.

I remember if there was any celebration or prayer/pooja at home mid year, mom would search for cauliflower throughout the market, may be to impress God or guests. Pilaf with Cauliflower curry was a preferred choice at home. Ever since I have started blogging, I can see cauliflower is universally loved. My love for it matches with many and there are so many ways of cooking it. This cauliflower in yogurt sauce is cooked in different parts of India, I have done it in my own way. I boiled the cauliflower pieces a little and then cooked them in the curry without frying them. So use of oil was less. This way the dish was done in much less oil. Let us do it.






INGREDIENTS :
Cauliflower : 1big
Plain Yogurt : 150-200gm
Onion : 1big[sliced]
Melon Seeds : 1/2tsp
Ginger Paste : 1tbsp
Turmeric Powder : 1tsp
Chilli Powder : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Garam Masala Powder : 1tsp
Green Cardamom : 2-3
Cinnamon Stick : 1 two inch stick
Clove : 3-4
Cumin Seeds : 2pinches
Bayleaf : 1
Salt : As required
Oil : 2tbsp + 1tbsp

METHOD :
Cut the cauliflower into medium florets. Wash them thoroughly. Marinate with salt . Put them in a microwave safe bowl, add water and microwave at high for 4 to 5 minutes. Let cool.

Drain the water. Marinate the cauliflower pieces with little salt and 1tbsp oil. Grease a baking tray and place the pieces on it in one layer. Bake for 20-25 minutes at 250*C in a pre heated oven. They will be light brown in colour.

Prepare a paste of the melon seeds adding 1-2 tbsp yogurt. Add it to the rest of the yogurt and beat well. Keep the ginger paste and other spices ready.

Heat oil in a wok. Temper oil with bayleaf, cinnamon stick, cardamoms, cloves, cumin seeds. As they splutter, add the sliced onions. Fry them till golden brown.

Add the ginger paste and fry for a minute. Add the yogurt mix. Stir for 1- 2 minutes. Add the cumin, turmeric, coriander and red chilli powders. Saute for 1/2 a minute and add 1big cup water.

Cover and let it boil for 2 minutes. Add the cauliflower pieces, cover again and boil at low heat for 3-4 minutes. Uncover and add the garam masala. Stir and boil for another minute. Its done.





17 comments :

  1. Wow looks too good Soma!
    We often make cauliflower as a dry dish but I love the idea of eating it in rich gravy!

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    1. Thanks so much Balvinder... you definitely will like it....dear

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  2. gravy looks super delicious and royal

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    1. Thank you Amrita... for a change its good and for my love of spices hihi

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  3. Wow, awesome. What an amazingly delicious and beautiful gravy! This is such a beautiful dish I love the gravy color and the flavors sound so delicious! Our most favorite cauliflower recipe is deep fried cauliflower potato sautéd in spicy tomato ginger dry gravy. I'm sure this preparation will also be very much loved. Bookmarking. Will surely going to try this recipe.

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    1. Thanks for the lovely words of appreciations... its such a pleasure visiting your blog too...what a lovely vegetarian fair....

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    2. You're very Kind. Thank you so much my dear friend. Very much appreciate your lovely words of appreciation. :)

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  4. This looks super delicious. Drooling..

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    1. Thanks Kushi just as I drooled at your breads...

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  5. Gobi looks so classic and rich, Soma! I would love to have it right now! So yum!

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    1. Thank you Anu so much... long time did not visit you... soon will

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  6. The curry looks very delicious, cauliflower is in season now, going to try this out..

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  7. it's awesome thanks for sharing your recipe ...

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