Kashmiri Gobi Cauliflower Recipes

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KASHMIRI GOBI (CAULIFLOWER)



Kashmiri Gobi (Cauliflower) image

This recipe is delicious and yet very simle to make. Takes 30 min incl. preparation & cooking time

Provided by Blue Sparrow

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 head cauliflower (medium size)
1 onion (sliced or chopped)
1 cup almonds (blanched)
1 cup plain yogurt
1 inch piece gingerroot (grated)
1 teaspoon garam masala powder
1 teaspoon salt
1/2 cup half cream
1 -2 dried whole red chile (deseeded)
2 tablespoons olive oil
2 tablespoons freshly chopped coriander leaves

Steps:

  • Wash cauliflower in warm water and divide into florets. Keep aside on a kitchen paper to dry.
  • Make a paste of the blanched almonds in a blender. Then beat the mixture of almond paste and plain yoghurt together.
  • Heat oil in a pan. Toss the cauliflower florets for a few minutes and keep aside.
  • Add the 2 red chillies until it sputters. Then add the sliced onions and sauté until glassy.
  • Add the yoghurt and almond paste mixture to the sauteed onions and let it cook on medium heat till oil separates.
  • Now add the cauliflowers, grated ginger, garam masala powder and salt. Cover and cook on medium heat.
  • When almost done, add the half cream and stir for a couple of minutes. Cover and simmer on medium or low heat for a further 4-5 min or until cooked.
  • When done garnish with fresh coriander leaves and serve hot with either steamed rice or butter naan (indian bread).

Nutrition Facts : Calories 392.7, Fat 30.5, SaturatedFat 5.8, Cholesterol 18.7, Sodium 783.5, Carbohydrate 22.1, Fiber 8.2, Sugar 9.8, Protein 13.9

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