Thursday, July 16, 2009

Bhoona Gobi (Roasted Cauliflower)

The roasted whole Cauliflower is my Mom's signature dish (amongst so many others) !
Thanks Maa !!!


Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Cauliflower - 1 whole
Green Chilli - 1 medium
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Jeera Powder(Cumin) - 1 tsp
Dhania Powder (Corriander) - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Haldi (Turmeric) - 1/2 tsp
Oil - 1 to 2 tbsp
Pam Spray
Water - 1/2 cup
Salt to Taste

COOKING TIME: 45 minutes

SERVING: Serves 4 to 6


1. Pre-heat oven to 250 degrees.
2. Spray the oven tray and the whole Cauliflower with Pam. Place the Cauliflower on tray and roast for 20 minutes.
3. In a pan add Olive Oil, let it heat.
4. Add Onions and fry them till done.
5. Add the Ginger-Garlic paste, Green Chillis and fry for 2 to 3 minutes.
6. Add Red Chilli Powder, Turmeric and stir.
7. Add the Tomatoes, let it cook over low flame till oil separates.
8. Add salt to taste.
9. Cover and cook for 10-12 minutes on low flame, stirring once in a while.
10. Add Garam Masala Powder and mix well. Turn off heat.
11. Cool this mixture and blend into paste in a mixie.
12. Place the baked Cauliflower in a deep pressure cooker. Add the paste (mixture) on top of the Cauliflower such that it stick to it.
13. Add water and Close the lid of the pressure cooker. Do not use the whistle.
14. When there is enough steam in the cooker and it begins to escape from it, turn off the heat. Cauliflower is done.

To Serve:
15. Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker.
16. Garnish with fresh coriander leaves and chaat masala.

Enjoy !

TIP: The cauliflower is already half cooked in the oven. The pressure cooker is used to cook it completely and blend in the flavors.
You could also try to char the cauliflower on low flame instead of roasting.. would be a nice touch !


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