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Phool gobhi achari Recipe

Phool gobhi achari is a popular Indian Side Dish
Author :
 
On :
Friday, 19 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Low Heat Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 kg - cauliflower, broken into florets
  • 2 large onions, chopped
  • 2 tsp - chopped Ginger
  • 2 tsp - chopped Garlic
  • 1/2 bunch Coriander leaves
  • 225 gm - Yoghurt
  • 2 tsp - Fennel seeds
  • 1 tsp - Mustard Seeds
  • 1 tsp - Cumin seeds
  • 3/4 tsp - Methi seeds (fenugreek)
  • 1&1/2 tsp - Kalonji (nigella seeds)
  • 1 tsp - Red Chilli powder
  • A pinch of Turmeric
  • 6 Green chillies
  • 4 tbsp - oil
  • How to Make Phool gobhi achari:

    1. Add 1/8 tsp turmeric to a large bowl of water and soak the cauliflower florets in it for 10 mins.
    2. Wash cauliflower and set aside.
    3. Blend yoghurt and washed coriander in a blender. Keep aside.
    4. Combine ginger, garlic and onions and puree in a blender.
    5. Mix together and lightly crush fennel, mustard, cumin, fenugreek and nigella seeds.
    6. Make slits in the green chillies and stuff them with half the crushed seed mixture.
    7. Keep aside the remaining half.
    8. In a non-stick frying pan, heat oil and fry the chillies until they change colour.
    9. Add the onion mixture and saute on low heat until mixture turns slightly brown in colour.
    10. Add the remaining crushed seeds and fry for a minute.
    11. Add yoghurt mixture, salt to taste, red chilli powder and turmeric. Stir constantly.
    12. Not allowing yoghurt to curdle, bring to a boil.
    13. Add cauliflower, lower heat, cover and cook until cauliflower is just tender.



     

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