Sunday, December 11, 2011

Dry Gobi Sabji

The key to making good Gobi or cauliflower is cooking it just right. If it gets over cooked it will lose its texture and the taste both; well under cooking will hold the texture but would have raw flavor. I feel cooking it without water just makes it so perfect.

Here is what we need -

  • cauliflower
  • 1 medium onion
  • 1 tomato
  • 2 tbs tomato paste ( I use Kroger's brand )
  • 4 garlic pods
  • 1 tbs red chili powder
  • pinch of turmeric
  • salt per taste
  • 2 tbs olive oil or make it 3 if you are making a bigger batch
  • 1/2 sp cumin seeds
  • 1/2 sp garam masala powder
  • 1/2 sp onion-garlic red chutney ( you can buy this at any Indian store )

Lets get started -

separate the florets and cut them into half or bite size pieces (not too small though).

Fine chop garlic, onion and tomato

Heat oil in a pan; once hot add cumin seeds. Add garlic. Let it turn slightly brown. Put onion, turmeric and chili powder. Add tomato paste. Give it a good stir.

Add tomato and salt. In 2-3 minutes add cauliflower.

Cook it on medium heat. This needs occasional stirring otherwise the sabji might burn at the bottom.

Cook it without lid otherwise it will turn soggy.

In 10 minutes add garam masala powder and onion-garlic red chutney. These spices bring in the whole flavor.

Serve it with roti or rice.

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