Ingredients with Measurements:
- 1 medium-sized cauliflower, chopped into small florets
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium-sized tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 1/4 cup chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger and garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add chopped cauliflower florets and mix well.
7. Cover the pan and cook on low heat until the cauliflower is cooked through and soft.
8. Mash the cauliflower with a potato masher or the back of a spoon until it resembles a coarse mixture.
9. Add chopped coriander leaves and mix well.
10. Serve hot with roti or rice.
15 minutes preparation time, 25 minutes cooking time
5. Temperature: Cook on low heat
Serving size: 4 people
Nutritional information:
- Calories: 90
- Fat: 6g
- Carbohydrates: 8g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use frozen cauliflower instead of fresh.
- You can use ghee instead of oil for a richer flavor.
Variations:
- You can add green peas or diced potatoes to the dish.
- You can add a pinch of garam masala for extra flavor.
Tips and tricks:
- Make sure to chop the cauliflower into small florets for even cooking.
- Mash the cauliflower well for a smoother texture.
- Adjust the spice levels according to your preference.
Storage instructions: Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in a pan on low heat until heated through.
Presentation ideas: Serve in a bowl with a sprinkle of chopped coriander leaves on top.
Garnishes: Chopped coriander leaves
Pairings: Roti or rice
Suggested side dishes: Raita or salad
Troubleshooting advice: If the cauliflower is not cooked through, add a splash of water and cook for a few more minutes.
Food safety advice: Make sure to wash the cauliflower thoroughly before cooking.
Food history: Gobi Bhurta is a popular vegetarian dish in North India.
Flavor profiles: Spicy, tangy, and earthy
Serving suggestions: Serve hot with roti or rice.
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Region: Indian