Kashmiri Gobi Cauliflower Recipes
KASHMIRI GOBI (CAULIFLOWER)
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
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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- Heat oil in a kadai (wok) or a frying pan. When the oil becomes medium hot, use a spoon to carefully place the cauliflower florets in the hot oil. Ensure that you do not overcrowd the pan, so you will have fry in batches.
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- Rinse and then break or chop the cauliflower in small florets. You will need about 3 to 3.25 cups chopped cauliflower florets.
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