Wednesday, 28 November 2012

Scrumptious Dum Gobi/Whole Cauliflower in Rich and Spicy Gravy

Scrumptious Dum Gobi/
Whole Cauliflower in Rich and Spicy Gravy 
Hi Friends,
One more dish form my wish list. This is so rich and scrumptious gravy dish. I always wanted to make this. Its a good option for non-vegetarian guests. I have seen very few people making this and whoever cooks it they just cut the cauliflower florets and make them just like dum aloo. But i like it this way as it attracts people to try it. You can take big, medium or small cauliflower but don't cut them. Use whole flower to make it. You can use shahi masala of any brand or you can use any masala used for rich gravy. Its a bit time consuming as you need to boil whole gobi and carefully keep an eye on it otherwise it will be overcooked and become  mushy. But its not at all tricky you just need to be careful. So try it and if you have any doubts then ask me here. 

Gobi/Cauliflower - 1 big or 2 medium or 3 small
Onion - 2 medium pureed
Tomato - 2 medium pureed
Garlic - 8-10 pods pureed
Ginger - 2 inch piece pureed
Tomato Puree - 1 tbsp
Shahi Masala-1 tsp
Cumin Seeds - 1 tsp
Coriander seeds - 1/2 tsp
Coriander Pdr-1 tsp
Amchoor Pdr - 1/2 tsp
Garam Masala- 1/2 tsp
Chilly Pdr - 1/2 tsp
Salt - as per your taste

Grab your ingredients

Whole cauliflower with stem removed

Boil water and salt in a wide vessel

Slowly add cleaned cauliflower/gobhi, cover and cook 
(gobi should be cooked but still firm when touched) 

Gobi was done within 6-7 min
let it cool down and get dry

Heat 1 tbsp oil in a kadai

Throw in cumin seeds and coriander seeds

Add onion tomato ginger garlic paste and cook for 1 min

Add in coriander pdr and salt and mix well

Add in amchoor pdr and mix well

throw in shahi masala

Cover and cook for 1 min

add tomato puree cover and cook for 1 min

Till the oil separates 

Add two cups of water

 boil it

Add boiled gobi/cauliflower

Pour gravy on it cover and cook for 5 min

Uncover turn the side of gobi and again pour some gravy on it

Cover and cook again

switch off the gas and 
sprinkle 1/2 tsp garam masala on top and cover for 1 min


Serve with Roti Chapati Rice Naan Biryani Pulao 

Hmmmmm Scrumptious
sorry for bad pics
  1. Spices are most important in this recipe. Don't skip any spice.
  2. You can replace Shahi masala with any of your favorite masala as you use for mughlai recipes.
  3. You can add green or more red chilly to spice it up.
  4. Do not overcook gobi. It should remain firm after boiling.
  5. Always cook covered after adding gobi in the gravy. It will help gobi to soak all spices and gravy. 




  1. Wow the whole cauliflower? Can we do this in pieces?
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Let's Party - Eggless Bakes and Treats

    1. yes sowmya you can do that, read my lines above the recipe.

  2. I'm not familiar with Dum Gobi but I like cauliflower. This is just great!

    1. dear shirley gobi means cauliflower, dum gobhi means you should cook in completely closed vessel, like i made gravy added boiled cauliflower and cooked covered so that all spices should be merged in cauliflower. Try this with your favorite spices available at your place.

  3. Droolworthy dish,quite new for me.