Gobi taka tak (Yummy Cauliflower)
Gobi is a versatile vegetable. It can be used to make yummy parathas, crunchy pakoras or just awesome vegetable side dish. I like it because its fridge life is little longer than other veggies and it is available all year-round. This recipe is requested by Sonal, a good friend of mine. So this is for you, Sonal. Enjoy!
For Gobi taka tak [6 servings]
Gobi (Cauliflower) whole – 1 cut into florets(not too small)
Potatoes – 2 (peel and cut long slices)
Onion -1/2 chopped
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger – ½ tbsp
Tomato – 1 medium (finely chopped)
Green chili – 1 (cut into 4 pieces-lengthwise)
Cilantro -1 tbsp (finely chopped)
Olive oil – 2 tbsp
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kitchen king masala – 1 tsp
Salt as per taste
- Cut the Gobi into florets and wash thoroughly. Keep in a colander for few minutes to drain all the water from the florets. Peel and cut potatoes as directed and keep aside.
- In a pan, heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add chopped onions to it. Sauté for 2 minutes and add sliced potatoes. Sauté for another 2-3 minutes, add chopped garlic, mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes. (Potatoes should be half done). Add chopped tomatoes and keep sautéing for few minutes.
- Add Gobi florets to the pan. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder and salt). Mix carefully without mashing Gobi or potatoes. Keep it half covered for few minutes and then mix again. Sauté till the florets are golden and fully done.
Garnish with chopped cilantro.
Enjoy hot with fresh roti or paratha.