Serving
(click to enlarge)

Cauliflower Sauté
India - Kashmir
  -   Gobi Dum
Serves:
Effort:
Sched:
Do ahead:  
4 side  
***
55 min  
Yes

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.


2
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1
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4
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1/16
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in
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t
T
t
T
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Cauliflower
-- Spicing
Ginger root
Chili powder (1)
Turmeric
Coriander seed
Garam Masala (2)  
Lemon Juice
Salt
Yogurt (opt)
Water
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Oil (3)
Cumin seed
Asafoetida (4)
-- Garnish
Cilantro leaves
PREP   -   (25 min)
  1. Cut CAULIFLOWER into medium florets with thin stems left long and thick ones split.
  2. Slice GINGER very thin and cut into fine slivers.
  3. Grind CORIANDER and mix together all Spicing items including Lemon Juice and Yogurt (if used).
  4. Separate CILANTRO LEAVES from stems for garnish.
RUN   -   (25 min)
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with Cilantro Leaves and serve with Indian bread or steamed basmati rice.
NOTES:
  1. 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 Chili Page.
  2. Garam Masala: Here is a typical Garam Masala mix for the cuisine of northern India (there are many variations).
  3. 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 cooking.
  4. 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 Asafoetida page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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