Baked Dum Gobi
by Palak Rajput
Added to 25 cookbooks
This recipe has been viewed 29446 times
Baked dum gobi, cauliflower florets cooked and baked in spicy tangy gravy/ sauce. Serve hot with steamed rice or roti.
- 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.
This recipe was contributed by Palak Rajput on 17 Aug 2011
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