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Smita

Kashmiri Gobhi/Cauliflower

An easy and delicious cauliflower curry made of a few Kashmiri spices and yoghurt. Super flavorful and easy to make, this cauliflower curry goes well with any type of rice or roti.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian Cuisine.
Ingredients Method

Ingredients
  

  • 1 Small Cauliflower ,break into small/medium florets
  • ½ Cup Greek Yoghurt/Any Vegan Yoghurt
  • 1 Tsp Fennel Powder
  • 1 Tsp Dry Ginger powder
  • 1.5 Tsp Kashmiri Red Chili Powder
  • Pinch of Garam Masala Powder
  • ½ Tsp Turmeric Powder
  • Salt according to the taste.
  • 1 Black Cardamom
  • ½ Tsp Cumin seeds
  • 1 Tbsp Oil to cook the Curry
  • Oil for frying the cauliflower if you are deep frying .
  • You can air fry cauliflower florets in air fryer on 370 f for 7-8 minutes or till they look crispy golden brown .

Method
 

  1. Wash cauliflower with water and dry with a paper towel.
  2. Cut florets .I will suggest go for natural floret shapes and break them with hand .
  3. Deep fry or air fry them according to your choice.
  4. Take precaution while deep frying .Oil will splutter all over the pan so its always better to keep a lid ready .Once you put florets ,cover it immediately .Leave it just like that for 3-4 minute on medium fame .Remove the lid and then fry it properly till it looks golden .
  5. Remove it in a plate lined with paper towel.
  6. Take a pan /wok or use the same one .Just reduce the oil .We need around 1 tbsp .
  7. Heat it.
  8. Meanwhile make a paste of all the ground spices with ½ cup of water. Keep it aside.
  9. Add cumin seeds and black cardamom to it .
  10. Add spice paste to it and stir it on medium flame for 2-3 minute .
  11. Add whisked yoghurt and ½ cup of water to the pan .Stir it continously otherwise your yoghurt will curdle .After continously stirring for 3-4 minute when it starts boiling add cauliflower florets .Add ½ cup water and salt .
  12. Cover it with a lid and cook on low flame for 7-8 minutes or till the oil floates on the top .
  13. Garnish with green chili and fresh cilantro.
    Serve with roti or rice.
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