| Recipe Name:
Gobi dum |
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| Category:
Indian Regional |
Sub Category:
North Indian |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Big cauliflower |
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2 |
| Oil |
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1 tbsp |
| Grind coarsely I: |
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| Onions big |
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7 or 8 |
| Garlic |
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10 to 12 flakes |
| Grind to smooth paste II: |
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| Poppy seeds |
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1 tbsp |
| Cashewnuts |
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5-6 |
| Red chillies |
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10 |
| Salt to taste |
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| Turmeric powder |
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½ tsp |
| Cloves |
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4 |
| Cinnamon |
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3 |
| Cumin seeds |
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1 ½ tsp |
| Dhania |
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1 ½ tbsp |
| Scraped coconut |
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½ cup |
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Method: |
- Cut each cauliflower into big pieces. Soak in salted water for 10 to 15 minutes.
- Grind masala I and II separately and mix together.
- Apply this on cauliflower, taking care to apply underneath and inside also.
- Heat oil in a shallow pan, arrange the flowerettes, if there is any extra masala pour on top, add 1 cup of water, cover and keep on a low flame, till the flower is cooked completely and oil should separate from the masala (approximately 45 minutes).
- Take care to stir in between carefully, so that masala does not stick to the pan. Serve hot.
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