Cauliflower Curry

April 27, 2012

Dahi gobi is a mild North Indian dish where cauliflower florets are cooked in yoghurt with whole spices. Cloves, peppercorns, cardamom, cinnamon, and coriander seeds release their flavour into the fat before yoghurt and water go in to bring it all together.

Cauliflower (gobi) is one of the most widely used vegetables in Indian cooking, and this style of curry is everyday food in Punjab and northern India. The yoghurt adds a gentle sourness, and the heat stays restrained because the chilli powder only goes in at the end.

Serve very hot with rice or chapati, ideally as part of a thali with several smaller dishes and dal alongside.

Ingredients

Serves 4–6

3 tbsp ghee (or vegetable oil)
1 pinch asafoetida (hing)
750 g cauliflower, broken into florets
300 ml natural yoghurt
2 large onions, finely chopped
2 garlic cloves, crushed
4 bay leaves
300 ml hot water
salt

Spices

6 cloves
6 black peppercorns
1 black cardamom pod
2 green cardamom pods
2 cinnamon sticks, about 2½ cm each
1 tsp coriander seeds
1 tsp white cumin seeds
1 tsp chilli powder

Directions

Heat 1 tbsp of the ghee in a large pot and add the asafoetida. Add the cauliflower florets and fry over medium heat for 5 minutes until they take on a little colour. Remove with a slotted spoon, place in a bowl, and pour the yoghurt over. Leave to soak while you prepare the rest.

Add the remaining ghee to the pot and increase the heat. Add the onions, garlic, salt, bay leaves, and all the spices except the chilli powder. Fry until the onions are golden and soft and the spices are fragrant.

Stir in the chilli powder. Return the cauliflower and yoghurt to the pot and mix gently so everything is coated in the spiced fat. Cook over low heat for 10 minutes.

Pour in the hot water, cover, and simmer for 25 minutes until the cauliflower is tender. Stir occasionally so the spices do not stick. Serve very hot with rice or chapati.

Notes

Active time about 15 minutes, total cooking time about 45 minutes.

Asafoetida (hing) is available from Asian grocery shops. It smells strong in powder form but becomes mild and onion-like when heated in fat. It can be left out if you do not have it – the flavour will be a little flatter but the dish still works.

The yoghurt can split if it boils too hard. Keep the heat low once it goes in and stir gently.

As part of a thali it pairs well with dal, raita, and chapati.