Scrumptious Dum Gobi/
Whole Cauliflower in Rich and Spicy Gravy
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
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
sorry for bad pics
- Spices are most important in this recipe. Don't skip any spice.
- You can replace Shahi masala with any of your favorite masala as you use for mughlai recipes.
- You can add green or more red chilly to spice it up.
- Do not overcook gobi. It should remain firm after boiling.
- Always cook covered after adding gobi in the gravy. It will help gobi to soak all spices and gravy.
HOPE YOU WILL LIKE IT