Thursday, September 27, 2007

Kasuri Gobhi

I tried this recipe from Bawarchi Contributions once at Parthiv's birthday party and people loved it. Thanks to the contributor Mansi! I make it every once in while just for a change of taste from good 'ol alu-gobhi made Punjabi style or flower-vatana nu shaak made gujarati style.

1. 1 medium cauliflower cut into medium size florets
2. 2 small potatoes diced (optional)
3. 1 small onion, chopped
4. 1 medium tomato, chopped
5. 1-2 cloves of garlic, minced
6. 2 tsp ginger, grated
7. 1 green chilli, chopped fine
8. 1/2 cup yogurt
9. 1 tsp each of red chilli powder, turmeric powder
10. 2 tsp of coriander powder (or dhana-jeeru)
11. 1 tbsp kasuri methi (dried fenugreek leaves)
12. 1 tbsp oil
13. Salt to taste

1. Add cauliflower to boiling hot water and let cook till tender (but not completely cooked). Drain to remove water completely. Alternatively, you can cook the cauliflower in a tbsp of oil. Heat oil, add cauliflower, mix, cover and cook on low heat. The second option is tastier, but if you are counting your calorie intake, first option is better.
2. If using potatoes, cook them with a small amount of oil as explained for cauliflower in step 1. 3. While the vegetables are cooking prepare the masala. Heat oil, add ginger, garlic and green chillies.
4. As they get fragrant, add chopped onions and saute till onions are soft and golden.
5. Add chopped tomatoes and saute till tomatoes are soft and cooked well.
6. Add salt, chilli powder, turmeric and coriander powder and mix well.
7. Add yogurt and stir to make sure everything mixes well together. Simmer for 3-4 minutes to make sure yogurt is cooked.
8. Add cauliflower and potatoes, mix well and cover.
9. Sprinkle kasuri methi and mix.
10. Cook for about 5 minutes on high flame without cover.
11. Garnish with fresh cilantro and serve with hot rotis or parathas and tadka daal.


You can vary the amount of kasuri methi according to your taste and potency of the leaves. If you prefer the preparation to just have a touch of fragrant methi, reduce qty to half a tbsp.


TBC said...

I've not tried using gobhi like this. This sounds like a nice change from the way I make it.Thanks for sharing.

Shweta said...

Thanks TBC, and do give it a try. I am quite hopeful you will like it :)