Cauliflower florets cooked with Ginger and spices.
Cuisine: North India
Time Required: 30 Minutes
1 medium sized Cauliflower cut into florets
¼ Cup shelled Green Peas
3 Tomatoes, Pureed
2 Green Chilies slit lengthwise
2 Red Chilies, slit lengthwise
2 – 3 Bay leaves
5 cm Ginger, cut into julienne
5 cm Cinnamon
¼ tsp Turmeric Powder
¼ tsp Chili Powder
2 tbsp Oil
½ Cup Curds/Yoghurt
Salt to taste
Grind to a paste:
3 small Onions
1 pod Garlic
For the garnishing:
1 bunch Coriander Leaves, Chopped finely
Boil Peas and keep aside. Deep fry or steam Cauliflower for 3 to 4 minutes.
Remove and keep aside. Mix Ginger-Garlic-Onion paste, Curd, Chili Powder, Turmeric Powder and salt to the Cauliflower pieces and keep aside to marinate for half an hour.
Heat the remaining Oil and season with the Bay leaf, Red Chilies, Green Chilies, Peppercorns, Cloves, Cardamoms and Cinnamon pieces.
Add the Ginger pieces and fry till golden brown.
Add the marinated Cauliflower pieces and stir fry for a minute.
Add Tomato puree and simmer for few minutes.
Add Peas and cook for two minutes.
Serve Adrak Pasand Gobhi hot garnished with Coriander leaves.