Lacto: dum gobi
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Lacto: dum gobi
  Vegetarian  
Last updated 6/12/2012 1:21:36 AM. Recipe ID 53874. Report a problem with this recipe.
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      Title: Lacto: dum gobi
 Categories: Vegetarian
      Yield: 3 Servings
 
MMMMM-------------------------VEGETABLES------------------------------
      1 lg Cauliflower,  separated
           -into florets
      1 c  Frozen petite green peas
      6 md Tomatoes
      6 md Onions

MMMMM---------------------------OTHERS--------------------------------
      1 c  Plain yogurt
      1 c  Water

MMMMM--------------------SPICES & FLAVOURINGS-------------------------
      1    Stick cinnamon
      4    Cardamom (elaichi), crushed
      4    Cloves (lavang), powdered

MMMMM---------------------MASALA INGREDIENTS--------------------------
      1 ts Turmeric powder
      1 ts Coriander powder
      2 ts Garam masala powder
      2 ts Mild cayenne pepper powder
      2    Green chili peppers
      3    Cloves garlic
      1 sm Piece  ginger
      1 tb Vegetable oil
           Salt

MMMMM---------------------OPTIONAL "TOUCHES--------------------------
           Blanched, slivered almonds
           -and/or cashews.
 
  1.  Toss cauliflower and peas in one of the inner bowls of the
  pressure cooker.  Wash with water and drain. Sprinkle with some salt.
  Steam this in the pressure cooker. (you can cook rice in the other
  bowl of the pressure cooker simultaneously).
  
  2.  Meanwhile, chop the tomatoes;  dice the onions.
  
  3.  Grind into paste:  half the onions, together with the other
  ingredients for the masala.
  
  4.  Heat a little oil, add cinnamon, cloves, and remaining onions. Fry
  until onions are turning golden. (if you're going for the pretentious
  touch, you can add the almonds/cashews now.)
  
  5.  Add the masala paste and mix/fry well, stirring continuously.
  
  6.  Beat the yogurt with the tomatoes.  Stir into the frying pan.
  
  7.  Turn off the heat and cover, (but keep stirring frequently). Wait
  for the pressure cooker to release pressure gradually until it is
  safe to open.
  
  8.  Add cauliflower and peas to the frying pan, turn the heat back on
  and add a cup of water with salt according to taste. Cook until gravy
  thickens.
  
  9 The ideal appearance is a chunks of cauliflower in thick saffron
  coloured gravy (color comes from the turmeric).
  
  9. Garnish with your choice of freshly chopped cilantro, mint and any
  other unidentifiable :-) herbs shredded green chili peppers, finely
  chopped green and red bell peppers, NOTES: 1. This is a simple
  preparation, though slightly more complicated than the sag-aloo
  (spicy spinach & potatoes) that I posted a few days ago.
  
  2.  Total time required is about 45 minutes.  But I find it feels
  like less since it does not demand undivided attention.
  
  3.  Quite inexpensive, even with the almonds and cashews and the fancy
  geegaws.
  
  ** IMPORTANT **
  
  4.  About the cayenne pepper...  I find that because of the cooling
  effect of the yogurt, 2 spoons of _MILD_ cayenne pepper works for me.
  However, it depends on whether you want your mouth watering and your
  eyes lighting up, or the other way 'round.  :-)
 




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Recipe ID 53874 (Apr 03, 2005)

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