Gobi Bhagi (Spiced Cauliflower Stew)

Name: Gobi Bhagi (Spiced Cauliflower Stew)
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

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

Steps

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

More recipes with cauliflower, onion, tomatoes, chile peppers, ginger, cilantro or garam masala

Adapted from “Gobi Bhagi (Spiced Cauliflower Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.