Thursday, January 26, 2012

East Indian Style Cauliflower Preparation (Bengali Style Gobi ki Sabzi)

Indian Vegetarian Main Course Special
Bengali Cuisine
East Indian Style Cauliflower Preparation (Bengali Style Gobi ki Sabzi)
Serves 2

Cauliflower- 1.5 Kgs
Mustard Oil (Kacchi Ghani Sarson Tel)- 4 Tbsp. for frying Califlower & 3 Tbsp.
White Poppy Seeds- 5 Tbsp.
Dried Red Chillies- 3 No’s,
Bay Leaves- 2 No’s
Turmeric Powder (Haldi)- ½ Tsp.
Salt- ½ Tsp.
Sugar- ½ Tsp.
Nigella Seeds (Kalonji)- ½ Tsp.
Water- 6 Tbsp or ½ Cup
Fresh Coriander Leaves- 1- ½ Tbsp., Finely Chopped

Wash, Cut the Cauliflower in Big Florets (excluding the Thick Stem & Greens)
Add Turmeric Powder 1/2Tsp., Salt 1/2 Tsp., Sugar 1/2 Tsp. & Mix thoroughly with hands

Grind the Poppy Seeds & Dried Red Chillies into a Fine Ground Powder 
Mix this Spice Powder & warm Water just to form a Smooth Paste & Keep Aside 
In a Deep Bottom Pot, Add the Cauliflower Florets in Hot Boiling Water Infused with Haldi & Salt (to kill any hidden worms)
Drain & Keep Aside
In a Non Stick Skillet, Heat Mustard Oil till it starts to Smoke
Add Cauliflower Florets & Sauté till Brown
Remove & Keep Aside
In the Same Pan, Heat 3 Tbsp. Of Mustard Oil till it starts to Smoke
Add Kalonji, 3-4 Dried Red Chillies, Bay Leaves & Keep Stirring Rapidly
Add the Poppy Seed Paste & Stir until the Paste turns a Nice Golden Brown Colour
Add the Fried Cauliflower with ½ Tsp. Salt, ½ Tsp. Sugar, Water (just about to mix all together but thisd needs to be a Dry Crunchy preparation) & Stir Once
Cover & Let it Cook till the Cauliflower is Crunchy
Serve with Plain Steamed Rice/Jeera Rice, Dal Fry & Set Curd!

Can use either a Good Mixer Grinder or if not available any Small Coffee Grinder (just like the ones from Braun) to grind the Poppy Seed Paste

Can also Mix the Par Boiled Cauliflower Florets & Sugar (Optional) with Hands in a Large Mixing Dish

Feel free to share your views & do let us know how this one turned out :)

No comments:

Post a Comment