Baked Dum Gobi

by Palak Rajput

Added to 10 cookbooks
This recipe has been viewed 9194 times

Baked dum gobi, cauliflower florets cooked and baked in spicy tangy gravy/ sauce. Serve hot with steamed rice or roti.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 2 to 3 servings
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Ingredients

2 cups cauliflower florets
1 tbsp lemon juice
salt to taste
a pinch turmeric powder (haldi)
2 tbsp oil
1 tsp cumin seeds (jeera)
3 tbsp besan (bengal gram flour)
1 tbsp ginger-green chilli paste
1 tsp chilli powder
1 cup curds (dahi)
1/2 tsp sugar
1 tsp garam masala
salt to taste
1/4 cup chopped coriander (dhania)

For The Garnish
5 chopped cashewnuts (kaju)

Method

Combine the cauliflower florets, salt, lime juice, turmeric powder and 2 cups of water in a deep pan and bring to boil.
Boil the cauliflower till it becomes soft but not mushy.
Strain and keep aside.
Heat the oil in a non-stick pan and add the cumin seeds.
When the seeds crackles add the besan and saute till it turns golden brown in colour.
Add the ginger-chilli paste, chilli powder, curds, sugar, garam masala, salt and half coriander, mix well and simmer for 5-8 minutes, sprinkle little water if required.
Add the florets, mix well, remove from the flame.
In a greased baking bowl transfer the floret mixture, spread the remaining coriander and cover with aluminium foil.
Bake in a pre-heated oven for 5 - 7 minutes at 200 degree celsius.
Serve hot garnished with chopped cashewnuts.