KASHMIRI GOBI SABJI
TWICE COOKING IS KEY TO THIS GOBI SABJI.
Indian regional cooking often focusses on cooking a single ingredient more than once to build in beautiful flavour. This vegetarian cauliflower curry or gobi sabji gets an extra flavour boost courtesy of that kind of two-step method. Pre-frying the cauliflower florets before cooking in ghee and masala makes all the difference.
Find out more about cooking cauliflower >
RECIPE DETAILS
Serves: 4 as part of an Indian meal
Prep time: 10 minutes.
Cooking time: 20 minutes.
Dietary Style: Gluten Free | Vegetarian
INGREDIENTS
TO FRY
- 1 cauliflower
- 1/2 cup vegetable oil
- 1/3 cup mustard oil
PRE-PREP
- 3 small tomatoes, blanched and peeled
THE MAIN MASALA
- 2 tbsp ghee
- 1 tsp fine white salt
- shy 1/2 tsp turmeric powder
- shy tsp chilli powder
- 2 tsp cumin seed
- 1/2 tsp cumin powder
- 1 tsp ginger powder
- 1/2 cassia stick
- 2 tsp coriander powder
- 1 to 2 tsp minced ginger (to taste)
METHOD
How to make our gobi sabji recipe.
STEP 1
Cut the cauliflower into smaller florets. Heat the vegetable and mustard oils to high heat in a kadai, heavy bottomed pot, or cast iron wok. Once hot, fry the cauliflower in batches until golden brown on the outside, and a little tender on the inside. Once cooked, drain on kitchen towel and set aside.
STEP 2
Boil the kettle or prepare a small pressure cooker to blanch your tomatoes. If using a pressure cooker, add 1 cup of water and the tomatoes and set to high heat. Turn off the jet once the pressure cooker emits a single jet of steam. Otherwise, boil a kettle and pour the boiling water into a bowl. Core and cut and cross in the tomatoes’ base before immersing them in the boiling water for a few minutes (just until the skin softens). Once blanched and skinned, set aside.
STEP 3
In a large frying pan, add the ghee and the masala and temper until fragrant on medium high heat. Add the tomatoes and cook down for around 3 to 5 minutes or until the masala forms a rich slurry. Add the fried cauliflower and keep to a medium heat. Stir through and cook down for a further 15 minutes or so. Serve the gobi with dal and roti, as a side dish with grilled fish, or tossed through rocket leaves and topped with fresh pomegranate and bocconcini.
LEARN MORE ABOUT
COOKING CAULIFLOWER
Is cauliflower good for you?
Yes. Like all vegetables, cauliflower is high in fibre, and is also high in folate and vitamin K. Ayurveda deems cauliflower to be a vegetable that helps to speed up the digestion of kapha types.
What’s the best way to cook cauliflower for curry?
Cut the cauliflower into small florets, and then pre-fry in vegetable oil. Drain on paper towel and then use this pre-fried cauliflower to form the base of your curries.
What about roasting?
I do often pre-roast my cauliflower if I don’t feel like dealing with the mess of oil and deep frying. Drizzle a little neutral oil on your florets and roast in a 180 degree fan forced oven for 15 to 20 minutes or until slightly caramelised.
What if I don’t want to fry cauliflower?
Use a little vegetable oil alongside ghee and a bit of water (later in the cooking process) to soften the cauliflower and cook it down with your masala. This will result in a slightly “fresher” curry.
KITCHEN HACKS
