January 15, 2011
Written By Srivandya
We were invited to celebrate Lohri at our friend’s place and we all decided to have pot luck. Since the theme was Punjabi, I whipped some delicious curry…gobhi ki sabzi. It's super easy to prepare, tangy, great texture, and satisfying enough. Although, it’s believed that Punjabi cuisine is heavy on fat content, I used olive oil to cook this curry and didn’t add any cream that usually goes well with cauliflower curry.
Also, I had cooked for almost fifteen people but I have mentioned ingredients that would make curry for three to four servings.
Cauliflower florets 15-16
Onion (finely chopped) 1 small
Tomatoes (finely chopped) 2 medium
Garlic (finely chopped) 3 cloves
Ginger (finely chopped) 1 inch
Kasuri methi 2 teaspoons
Turmeric 1 teaspoon
Cumin and coriander powder 1 teaspoon
Red Chilli powder 2 teaspoons
Olive oil 2 teaspoon
Salt to taste
• Boil the florets in salted hot water for few minutes until they are barely tender.
• Drain the florets and keep them aside.
• In a hot skillet, sauté ginger, garlic and onions in the olive oil, for about ten minutes, until they are completely caramelized.
• Add salt and turmeric, chilli powder, Cumin and coriander powder.
• Next add tomatoes and give a good stir.
• When you see oil on the edges, add cauliflower florets and mix well.
• Cover with lid and allow it to cook. Sprinkle little water in between if necessary.
• Lastly add kasuri methi.
The curry goes well with pooris and rotis.
Labels: Curries ·