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Brian Sunter

Cauliflower with Onion & Tomato

A good all-round dish that goes well with most Indian meat dishes. Also known as Phool gobi ki bhaji.

38 min 6 servings
side cauliflower indian vegetarian
Scale
Units

Ingredients

  • 4 medium heads cauliflower
  • 75 g onion
  • 2 2.5cm cubes fresh ginger
  • 8 tbsp water
  • 5 tbsp vegetable oil
  • 6 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 150 g tomatoes
  • 0.50 tsp ground turmeric
  • 0.25 tsp Kashmiri chilli powder
  • 0.50 fresh green chilli
  • 1 tbsp lemon juice
  • 1.75 tsp salt
  • 0.25 tsp garam masala

Equipment

  • blender
  • pot
  • frying pan
  • slotted spoon

Instructions

1

Break up the 2 medium heads cauliflower into florets that are about 4cm/1.5 inches across at the head and 4-5cm/1.5-2 inches in length. Let them soak in a bowl of water for 30 minutes . Drain.

Paste

2

Put the 75 g onion , peeled and coarsely chopped, and the 2 2.5cm cubes fresh ginger , peeled and coarsely chopped, into a blender with 4 tbsp water of the measured water. Blend until you have a paste.

Fry

3

Heat 5 tbsp vegetable oil in a 23-25cm/9-10 inch wide pot or deep frying pan over a medium-high flame. When hot, put in the 6 cloves garlic , peeled and very finely chopped. Stir and fry until the pieces turn a medium brown colour.

4

Put in the 2 medium heads cauliflower . Stir and fry for 2 minutes or until the pieces pick up a few brown spots. Remove with a slotted spoon and put in a bowl.

Sauce

5

Put the onion-ginger paste into the same pot . Stir and fry for 1 minute . Now put in the 1 tsp ground cumin , 1 tsp ground coriander , and 150 g tomatoes , peeled and finely chopped. Stir and fry until it turns a medium brown colour. If it starts to catch, reduce the heat slightly and sprinkle in 1 tbsp water of the water. Then keep frying until you have the right colour.

Combine and Cook

6

Add the 0.50 tsp ground turmeric , 0.25 tsp Kashmiri chilli powder , 0.50 fresh green chilli , finely chopped, 1 tbsp lemon juice , and 1.75 tsp salt . Stir, then reduce the heat to low. Put in the cauliflower and any liquid in the bowl. Stir gently. Add the remaining 3 tbsp water , stir and bring to a simmer.

7

Cover the pot or frying pan and cook over a gentle heat, stirring now and then, for 5-10 minutes , or until the cauliflower is just done. Remove the lid and sprinkle the 0.25 tsp garam masala over the top. Stir to mix.

View Cooklang Source
recipe.cook 
---
title: Cauliflower with Onion & Tomato
description: "A good all-round dish that goes well with most Indian meat dishes. Also known as Phool gobi ki bhaji."
servings: 6
time: 50 minutes
tags: [cauliflower, indian, vegetarian, side]
cuisine: Indian
difficulty: medium
---

Break up the @cauliflower{2%medium heads} into florets that are about 4cm/1.5 inches across at the head and 4-5cm/1.5-2 inches in length. Let them soak in a bowl of water for ~{30%minutes}. Drain.

== Paste ==

Put the @onion{75%g}, peeled and coarsely chopped, and the @fresh ginger{2%2.5cm cubes}, peeled and coarsely chopped, into a #blender{} with @water{4%tbsp} of the measured water. Blend until you have a paste.

== Fry ==

Heat @vegetable oil{5%tbsp} in a 23-25cm/9-10 inch wide #pot{} or deep #frying pan{} over a medium-high flame. When hot, put in the @garlic{6%cloves}, peeled and very finely chopped. Stir and fry until the pieces turn a medium brown colour.

Put in the @cauliflower{2%medium heads}. Stir and fry for ~{2%minutes} or until the pieces pick up a few brown spots. Remove with a #slotted spoon{} and put in a bowl.

== Sauce ==

Put the onion-ginger paste into the same #pot{}. Stir and fry for ~{1%minute}. Now put in the @ground cumin{1%tsp}, @ground coriander{1%tsp}, and @tomatoes{150%g}, peeled and finely chopped. Stir and fry until it turns a medium brown colour. If it starts to catch, reduce the heat slightly and sprinkle in @water{1%tbsp} of the water. Then keep frying until you have the right colour.

== Combine and Cook ==

Add the @ground turmeric{0.5%tsp}, @Kashmiri chilli powder{0.25%tsp}, @green chilli{0.5%fresh}, finely chopped, @lemon juice{1%tbsp}, and @salt{1.75%tsp}. Stir, then reduce the heat to low. Put in the cauliflower and any liquid in the bowl. Stir gently. Add the remaining @water{3%tbsp}, stir and bring to a simmer.

Cover the #pot{} or #frying pan{} and cook over a gentle heat, stirring now and then, for ~{5-10%minutes}, or until the cauliflower is just done. Remove the lid and sprinkle the @garam masala{0.25%tsp} over the top. Stir to mix.

> This dish goes well with most Indian meat dishes.