by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 31547 times
Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices. Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size.
- Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds.
- Add the red chillies and roast for 10 more seconds.
- Add the onions, garlic, turmeric powder, ginger-green chilli paste and ¼ cup of water and blend to a smooth paste in a mixer.
- Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously
- Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil.
- Simmer for about 5 minutes and serve hot garnished with coriander.
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