Cauliflower (Gobhi)

Cauliflower is a now available in every season. It makes a good choice and is favourite of many food lovers. Here I teach you how to cook it maintaining its crunch. Add to it the essence of Cardamom and Cinnamon will do the magic.

How to make Cauliflower in Kashmiri style:

Objective: Learn how to make Cauliflower.

Preparation Time: 10 minutes

Cooking Time: 12-15 minutes

Total time: 22-25 minutes

Servings: 4-5

Cuisine: Indian

You can also watch the video here for full recipe

Video: Video showing the detailed recipe

Video duration: 06:49 minutes.

Ghobi (Cauliflower)


Recipe Specific Ingredients:

Cauliflower: 750 Gms

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Ginger Powder: 1 tsp

Fennel Powder: 2 tea spoons

Coriander Powder: 1/2 tsp (Optional)

Pepper Corn: 1 tsp

Big Cardamom: 3-4 Pieces

Cinnamon: 1 piece of 1 inc

Cloves: 3-4

Bay leaves: 2-3

Basic Ingedients:

Salt: 1 tsp (as per taste)

Red Chilly Powder: 1 tea spoon

Mustard Oil: 1-1 1/2 spoons

How to do Preparation for making Cauliflower (Gobhi):

Remove the stems of cauliflower and cut into small florets

Wash them with luke warm water

How to cook Gobhi (Cauliflower)

Heat some oil (1 1/2 spoons) in a pan.

Add the florets and shallow fry it. Turn the flame off and take it out in some bowl.

Now heat some oil (1 spoon) in a pan .

Add 1/2 tsp carom seeds, asafoetida, 1tsp of cumin seeds and saute it well.

Add the chopped onions and fry it till they turn golden brown.

Add ginger garlic paste and mix well.

Add the chopped tomatoes and saute it.

Add 1/2 tsp of salt, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 2 tsp of fennel powder, 1 tsp red chilly powder and mix it well.

Add 1/2 cup of water to it so that the spice don’t burn

Now add the fried florets to the pan and mix it well.

Cover the lid and simmer it for 4-5 minutes on low flame.

Add the coriander leaves and mix well.

Switch the flame off. Keep it covered a while for the vegetables to absorb the aroma.

Serve hot. It goes well with Chapatis and rice both.

Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.

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About Sanjay Pandita 81 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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