Cookbook:Gobi Bhagi (Spiced Cauliflower Stew)
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Gobi Bhagi (Spiced Cauliflower Stew) | |
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Category | Sindhi recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 300 g cauliflower
- Vegetable oil
- 100–150 g finely-chopped onions
- 4–5 average-size tomatoes, chopped
- 3–4 pieces finely-chopped green chiles
- Finely-chopped ginger
- 1 tablespoon red chile powder
- Finely-chopped coriander leaves
- 1 tablespoon garam masala
- 1 tablespoon pepper
- Salt to taste
Procedure
[edit | edit source]- Boil the cauliflower in hot water for 5 minutes. Drain and cut into big pieces.
- Heat some oil in a pan, and add the onions. Add the tomatoes, and fry until the tomatoes leave the oil.
- Add the cauliflower, green chiles, ginger, chili powder, and some water. Pressure cook for 6–7 minutes.
- Stir in garam masala, pepper, and salt.
- Serve with chappati or naan and pulao.