Achari gobhi / cauliflower
Radhika
September 29, 2021
medium
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Ingredients
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| 1medium cauliflower, cut in small florets | |
| 2 onions, finely chopped | |
| 3tbsp mustard oil | |
| 1tsp cumin seeds | |
| 1tsp black mustard seeds | |
| 11/2 tsp fenugreek seeds | |
| 11/2 tsp fennel seeds | |
| 11/2 tsp nigella seeds | |
| Pinch of asafoetida | |
| 1tsp ginger paste | |
| 1tsp garlic paste | |
| 1tsp cumin powder | |
| 1tsp coriander powder | |
| 11/2 tsp turmeric powder | |
| Salt to taste | |
| 3 green chillies, chopped. | |
| 4tbsp Greek yoghurt, beaten to a smooth consistency | |
| Chopped coriander leaves to garnish | |
| 5tbsp water for cooking 4 - 5 water for cooking |
Directions
1.
Heat oil in a heavy bottom pan. Add the asafoetida and all the whole spices.
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2.
Add the onions, cook for 4 minutes until translucent
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3.
Now add the ginger and garlic paste, sauté for another 4 minutes on medium heat
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4.
Add the turmeric powder. Mix well. Then add the cauliflower florets and salt. Sauté for 2-3 minutes
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5.
Now add the coriander and cumin powders and green chillies.
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6.
Sprinkle 2-3 Tbsp of water. Toss and mix.
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7.
Cover the pan and cook on medium heat for 10-12 minutes until the cauliflower is tender.
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8.
Add the yoghurt, one tablespoon at a time and keep stirring. Make sure the yoghurt is smooth /creamy consistency when adding it.
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9.
Cover and simmer for another 5 minutes.
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10.
Garnish with coriander leaves and serve
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