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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Gobi Bhagi (Spiced Cauliflower Stew)

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Boil the cauliflower in hot water for 5 minutes. Drain and cut into big pieces.
  2. Heat some oil in a pan, and add the onions. Add the tomatoes, and fry until the tomatoes leave the oil.
  3. Add the cauliflower, green chiles, ginger, chili powder, and some water. Pressure cook for 6–7 minutes.
  4. Stir in garam masala, pepper, and salt.
  5. Serve with chappati or naan and pulao.