Dhokla

Dhokla - savoury chickpea flour cake

Khandvi

Khandvi - Gujarati Chickpea and Yoghurt Rolls

Beans with Kuti Mirch

Lightly fried beans with pounded chilli

SHALGAM GOSHT

SHALGAM GOSHT - LAMB WITH TURNIPS, FENNEL AND KASHMIRI CHILLI

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Salmon cooked with Ajowan/Carom seeds

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Leftover Turkey Makhani

Jhat Pat Chicken

JHAT PAT (QUICK AND EASY) CHICKEN CURRY

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Aloo Gobhi - Potatoes and Cauliflower

Gobhi Masala

Gobhi Masala is a wonderfully spicy and tangy Punjabi dish that’s just perfect with rotis or paranthas. Very typical everyday food in large parts of North India. If you want to adopt a plant based diet this would be an interesting one to have in your repertoire.

Serves: 4              Cooking Time: 45 min to 1 hour

You will need:

  • 1 large cauliflower with leaves
  • 3 tbs sunflower oil
  • 3 bay leaves
  • 2 inch piece of cassia or cinnamon bark
  • 1 tsp cumin seed
  • 1 hot green chilli
  • 1 medium red onion finely chopped
  • 4 medium very ripe tomatoes chopped or one tin of chopped tomatoes
  • 1 inch of ginger finely julienned
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • handful of coriander leaves, chopped to garnish
  • 1/2 tsp garam masala

Method:

Separate the lower end of the stalk of the cauliflower and the outer leaves and discard. Separate the florets by hand and cut larger florets into two pieces. chop the tender part of the stalk and the tender inner leaves. Wash the florets, stalk pieces and chopped leaves to remove any trace of soil. Heat the oil in a heavy bottomed frying pan or cast iron pot. Add the cassia and bay leaves. Turn the heat down and fry these whole spices for a minute to infuse the oil with flavour. Now add the cumin and green chilli and turn the heat up. Let these sizzle in the oil for a minute. Add the onion and fry until it changes colour to a light brown. Add the tomatoes and ginger and continue to fry on high heat until oil starts to separate from the mixture. Now add cauliflower florets, stalk pieces and inner leaves. Sprinkle the salt and chilli powder over the cauliflower. Stir and continue to cook on a medium high heat. Keep stirring occasionally without a lid on until the cauliflower is tender. Do not add water at any stage. Cook long enough for it to become tender but not mushy so testing after every ten minutes is desirable. Check the salt and chilli level while tasting and adjust to your taste. Add the garam masala towards the end just before switching the heat off. Garnish with coriander and serve

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