DAHIWALI GOBI / CAULIFLOWER IN YOGURT SAUCE

Though cauliflower is available round the year now, it is essentially a winter vegetable. It has an enhanced taste in winter, though nothing equates the taste of the ones that were once grown without the chemical fertilisers. Though we get the organic ones as alternatives; looking at their price tags, I do not buy them. During this period of the year, I usually prepare this vegetable the most, rest of the year in turns. We get a variety of Taiwan cauliflower here in the wet markets which gives me a taste of it we had in our growing up years.

I remember if there had any celebration or prayer / pooja at home mid year, mom would search for cauliflower throughout the market, the purpose may be to impress the God Family or the guests. Rice Pulao with Cauliflower curry was a preferred choice at home. 

Ever since I have started blogging, I can see cauliflower is universally loved. My love for it matches with many and there are many ways of cooking it. This cauliflower in yogurt sauce is cooked in different parts of India, I have done it in my own way. I boiled the cauliflower pieces a little and then cooked them in the curry without frying them. So the use of oil was less. This dish has been done in way less oil. Let us do it.

INGREDIENTS :

Cauliflower : 1big
Plain Yogurt : 150-200gm
Onion : 1big[sliced]
Melon Seed : 1/2tsp

Cashew Nut : 5-6

White Sesame Seed : 1/2 tsp
Ginger Paste : 1tbsp
Turmeric Powder : 1/2 tsp
Chilli Powder : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Garam Masala Powder : 1tsp
Green Cardamom : 2-3
Cinnamon Stick : 1 two inch stick
Clove : 3-4
Cumin Seeds : 2pinches
Bayleaf : 1

Dry Red Chilli : 2-3
Salt : As required
Oil : 2tbsp + 1tbsp

METHOD :

Cut the cauliflower into medium florets. Wash them thoroughly. Marinate with some salt. Put them in a microwave safe bowl, add water and microwave at high for 4 to 5 minutes. Let cool.

Drain the water. Marinate the cauliflower pieces with a little of salt and 1tbsp oil. Grease a baking tray and place the pieces on it in one layer. Bake for 20-25 minutes at 250*C in a pre- heated oven. They will be light brown in colour.

Prepare a paste of the melon seeds, white sesame seeds, cashew nuts, adding 1-2 tbsp yogurt. Add it to the rest of the yogurt and beat well. Keep the ginger paste and other spices ready.

Heat the oil in a wok. Temper the oil with bayleaf, cinnamon stick, cardamoms, cloves, cumin seeds, dry red chillies. As they splutter, add the sliced onions. Fry them till golden brown.

Add the ginger paste and fry for a minute. Add the yogurt mix. Stir for 1- 2 minutes. Add the cumin, turmeric, coriander and red chilli powders. Saute for 1/2 a minute and add 1big cup water.

Cover and let it boil for 2 minutes. Add the cauliflower pieces, cover again and boil at low heat for 3-4 minutes. Uncover and add the garam masala. Stir and boil for another minute. It should be done.