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India - Kashmir - Gobi Dum
| 4 side
||In contrast to most of India, cauliflower is often
available in relatively cool Kashmir, and a popular vegetable there.
This recipe is an outstandingly delicious use of cauliflower as a side
dish or light vegetarian main dish. In keeping with the region, its
spicing is richly aromatic and not chili hot.
Chili powder (1)
Garam Masala (2)
PREP - (25 min)
RUN - (25 min)
- Cut CAULIFLOWER into medium florets with thin stems left
long and thick ones split.
- Slice GINGER very thin and cut into fine slivers.
- Grind CORIANDER and mix together all Spicing items
including Lemon Juice and Yogurt (if used).
- Separate CILANTRO LEAVES from stems for garnish.
- Heat Oil in a spacious sauté pan over high flame.
Stir in Cumin Seed and Asafoetida and fry stirring for
only 20 seconds, then stir in Cauliflower. Cover
tightly and leave on high flames for 1 minute.
- Remove the lid, tumble the Cauliflower and cover tightly
again for another 1 minute. Repeat as many times as needed until
cauliflower is golden brown and cooked through.
- Stir in Spice Mix until cauliflower is uniformly coated.
Cover tightly and cook over very low heat for about 10 minutes until
cauliflower is tender.
- Garnish with Cilantro Leaves and serve with Indian bread or
steamed basmati rice.
- Chili Powder: Kashmir chili powder is,
of course, most appropriate, but lacking that, a hot paprika or other
relatively mild chili powder. For details see our
- Garam Masala: Here is a typical
Garam Masala mix for the cuisine
of northern India (there are many variations).
- Oil: In Kashmir either Ghee or Mustard
oil may be used. If using mustard oil, before adding any ingredients,
heat it until the first wisp of smoke, then immediately take it off
the heat for a few seconds (this changes the flavor). For details see
our Mustard Oil page. Gee is
also fine, and not to be feared (slightly different flavor). For details
see our Ghee Page. Über
expert Julie Sahni approves Pure Olive Oil (not virgin) for Indian
- Asafoetida - Hing: This is the resin
of a giant fennel plant, used in India by sects forbidden to eat
onions or garlic. Caution: there are two forms: Pure
Hing (asafoetida beads or ground) and the more common "Hing Powder".
The "powder" is heavily cut with rice flour. The amount given here is
for pure asafoetida. Use about 3 times as much if what you have is
the "powder" form. For details see our
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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