Dum Gobhi (Cauliflower steamed with herbs and spices)


  • 1 lb. cauliflower
  • 1/2 tsp chili powder
  • 1/4 tsp tumeric
  • 2 tsp grated ginger root
  • 1/3 cup chopped tomatoes
  • 1 green chili, chopped
  • 1 tbspn nonfat plain yogurt
  • 2-3 tbsp chopped cilantro leaves
  • 1/2 tsp garam masala (see below)
  1. Wash, drain, and cut cauliflower into 1 inch flowerets, including  stem. Combine chili powder, ginger, tomato, green chili, tumeric  with the yogurt in A small bowl.
  2. Spray with pam, use nonstick pan, use a little water, whatever you do to nonstick yourself. Put  Cauliflower into pan then pour spices over the top. Cover pan  tightly and cook over LOW heat for 10-15 minutes (Cauliflower will  steam in the spicy mixture).
  3. Stir in half the cilantro leaves,  increase heat to medium, and cook with lid off, for another 5-6  minutes, to drive off excess moisture. turn off heat and sprinkle  with garam masala and reamaining cilantro.
  4. Make sure all liquid is  driven off, serve with basmati rice


  • 2 oz. black cardamom pods
  • 1 oz piece of cinnamon stick
  • 1 oz. cloves,
  • 3 oz. peppercorns
  1. Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them  around for two minutes. Add cloves and peppercorn, and shuffle for  another minute.
  2. Turn off heat, but continue shuffling until the heat  is out of the pan. Pour roasted spices into grinder and grind til  you have a fine powder. If not fine, strain it, and discard what  won’t pass through strainer.
  3. Save in airtight jar.


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