Dum Ki Gobi
Indulge in the rich flavors of Dum Ki Gobi, a traditional Indian delicacy where tender cauliflower florets are slow-cooked to perfection in a luxurious yogurt-based gravy. This aromatic dish features golden-fried cauliflower infused with a medley of warm spices like garam masala, cinnamon, and cloves, enhanced by the tang of tomato puree and the creaminess of hung curd. Finished with a touch of kasuri methi and a squeeze of lemon juice, this vegetarian masterpiece is simmered on "dum" to allow the flavors to meld beautifully. Perfectly paired with naan, paratha, or steamed rice, Dum Ki Gobi is a show-stopping main course for any family meal or festive celebration!
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Recipe Information
Ingredients
- 1 head Cauliflower (medium-sized)
- 1 cup Greek yogurt (hung curd preferred)
- 2 medium Onion (finely chopped)
- 1 cup Tomato puree
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies (slit)
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 3 pieces Cloves
- 1 inch Cinnamon stick
- 1 piece Bay leaf
- 2 tablespoons Fresh cilantro leaves (chopped)
- 3 tablespoons Cooking oil
- 1 tablespoon Ghee (clarified butter)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Lemon juice
- 1 to taste Salt
Instructions
Separate the cauliflower into medium-sized florets. Wash thoroughly and drain.
In a large pan, heat 2 tablespoons of oil, and lightly pan-fry the cauliflower florets until they turn golden in spots. Remove and set aside.
In the same pan, add an additional tablespoon of oil and 1 tablespoon of ghee. Add cumin seeds, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until aromatic.
Add the finely chopped onions, and cook on medium heat until they turn golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute.
Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to toast the spices.
Add the tomato puree, and cook on medium-low heat until the oil separates from the mixture, about 8-10 minutes.
In a bowl, whisk the yogurt until smooth and gradually add it to the pan, stirring constantly to avoid curdling.
Add garam masala, kasuri methi, and lemon juice. Mix well and allow the gravy to simmer for 5 minutes.
Gently fold the fried cauliflower florets into the gravy, coating them evenly.
Cover the pan with a lid, reduce the heat to low, and allow the dish to cook on 'dum' (slow simmering) for 15 minutes. Stir occasionally to prevent burning.
Garnish with freshly chopped cilantro leaves and serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 42.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
