Kashmiri Gobi Cauliflower
Experience the vibrant flavors of Kashmiri Gobi Cauliflower, a delightful vegetarian dish infused with the rich and aromatic spices of Kashmiri cuisine. Perfectly tender cauliflower florets are marinated in a spiced yogurt blend featuring turmeric, Kashmiri red chili powder, and fennel, then simmered gently with whole spices like cinnamon, cardamom, and cloves for a dish that's as fragrant as it is flavorful. This one-pan recipe is easy to prepare, taking just 45 minutes from start to finish, and pairs beautifully with steamed basmati rice or warm naan for a comforting meal. Garnished with fresh cilantro, this subtly spiced dish is perfect for those seeking a wholesome and authentic Indian culinary experience.
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Recipe Information
Ingredients
- 1 head (medium-sized, cut into florets) Cauliflower
- 1 cup Plain yogurt
- 2 teaspoons Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Kashmiri red chili powder
- 1 teaspoons Fennel powder
- 0.5 teaspoons Garam masala
- 3 whole Cloves
- 2 whole Green cardamom pods
- 1 inch Cinnamon stick
- 1 Bay leaf
- 4 tablespoons Vegetable oil
- 0.5 cups Water
- 1 teaspoons (adjust to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Cut the cauliflower head into medium-sized florets. Rinse thoroughly and set aside.
In a large bowl, whisk the yogurt with ginger-garlic paste, turmeric powder, Kashmiri red chili powder, fennel powder, garam masala, and salt. Mix well to create a marinade.
Add the cauliflower florets to the marinade, ensuring they are evenly coated. Set aside to marinate for 10 minutes.
Heat the vegetable oil in a large skillet or a deep pan over medium heat. Add the cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for 1-2 minutes until fragrant.
Gently add the marinated cauliflower florets to the pan, reserving any leftover marinade. Sauté for 5-7 minutes, stirring occasionally, until the florets start to soften and turn slightly golden.
Pour the reserved marinade and 1/2 cup of water into the pan. Mix gently to coat the cauliflower evenly.
Cover the pan with a lid and let the cauliflower cook on low heat for 15-20 minutes, stirring occasionally, until tender and well-cooked. Adjust the salt if needed.
Once cooked, remove the pan from heat. Discard the bay leaf and cinnamon stick.
Transfer the Kashmiri Gobi to a serving dish and garnish with freshly chopped cilantro.
Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 189 mg | 15% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 892 mg | 19% | |
*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.
