This unique saabit gobhi subzi family recipe consists of a spiced cauliflower cooked whole. Great presentation for formal meals and easy to make.
This unique saabit gobhi subzi family recipe consists of a spiced cauliflower cooked whole. Great presentation for formal meals and easy to make.
Grind onion, garlic, ginger, cilantro, cayenne, salt and garam masala with vinegar into a fine paste. Set aside.
In a large heavy pot with a cover (big enough to hold the cauliflower), add all the whole spices (cumin seeds, peppercorns, cardamom, cinnamon, bay leaves and cloves). Dry roast for 20 to 30 seconds until they change color.
Place the cauliflower (stem facing down) in the pot, and pour the masala paste slowly cover the cauliflower with it. Add some water, if needed. Cover with lid.
Cook covered at medium or low heat for about 40 minutes or until done (depending on the size/density of cauliflower). Flip the cauliflower 2 to 3 times - each time spooning masala on top. Adjust the heat as needed (reduce if there is no liquid, increase if there is too much liquid).
Cauliflower is done when easily pierced when pricked with a knife. Make sure all spices are coating the cauliflower and thicken by increasing the heat and cooking uncovered.
Transfer to a large platter and garnish with fresh cilantro. Use a sharp knife to cut and serve.
a. Cut cauliflower into large pieces.
b. Add large pieces of potatoes with cauliflower.
c. Add green peas towards the end - about 10 to 15 minutes before done.
Ingredients
Directions
Grind onion, garlic, ginger, cilantro, cayenne, salt and garam masala with vinegar into a fine paste. Set aside.
In a large heavy pot with a cover (big enough to hold the cauliflower), add all the whole spices (cumin seeds, peppercorns, cardamom, cinnamon, bay leaves and cloves). Dry roast for 20 to 30 seconds until they change color.
Place the cauliflower (stem facing down) in the pot, and pour the masala paste slowly cover the cauliflower with it. Add some water, if needed. Cover with lid.
Cook covered at medium or low heat for about 40 minutes or until done (depending on the size/density of cauliflower). Flip the cauliflower 2 to 3 times - each time spooning masala on top. Adjust the heat as needed (reduce if there is no liquid, increase if there is too much liquid).
Cauliflower is done when easily pierced when pricked with a knife. Make sure all spices are coating the cauliflower and thicken by increasing the heat and cooking uncovered.
Transfer to a large platter and garnish with fresh cilantro. Use a sharp knife to cut and serve.
a. Cut cauliflower into large pieces.
b. Add large pieces of potatoes with cauliflower.
c. Add green peas towards the end - about 10 to 15 minutes before done.