Bharwan Phoolgobi
Equipment
- Pan
- Ovenproof dish
- Bowl
- Grill
- Broiler
- Metal skewer
Ingredients
- 1 Cauliflower medium-sized head
- 5 Peppercorns
- 3 Cardamom pods large
- 5 cardamom pods small
- 2 Cinnamon sticks about 2.5cm / 1-inch long
- 5 Cloves
- 60 ml Vegetable oil (1/3 cup)
- 2 teaspoons Urad dal ground
- 1 tablespoon Cashew nuts chopped
- 1 tablespoon Almonds sliced
- 4 teaspoons Green chillies de-seeded and chopped
- 3 tablespoons Coriander (Cilantro) leaves chopped
- 2 tablespoons Khoya grated
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Mustard paste
- 1 teaspoon Turmeric ground
- 1 tablespoon Lemon juice
- 3 tablespoons Paneer grated
- 100 ml (Heavy) cream (1/2 cup) double
- 4 tablespoons Natural (plain) yoghurt
- 1 tablespoon White pepper ground
- Salt
Instructions
- First, divide the cauliflower into large florets and cut away as much of the stem as possible without cutting it all the way through.
- Put the cauliflowers into a large pan half-filled with water. Add the peppercorns, cardamom pods, cinnamon sticks, and cloves and bring to the boil. Reduce the heat and simmer for 7-8 minutes, or until just tender.
- Drain and allow to cool, then place, stem-side up, in a single layer in an ovenproof dish.
- Heat the oil in a pan. When hot, add the ground urad dal and fry for about 1-2 minutes.
- Transfer it to a bowl and add the cashew nuts, almonds, half the chopped chillies, 1 1/2 tablespoons coriander and the khoya. Season with salt and mix well.
- Stuff the mixture inside and all around the cauliflower and set it aside.
- Put the ginger and garlic pastes, mustard paste, turmeric, and remaining oil in another bowl. Season with salt and mix well.
- Spread the marinade all around the cauliflower and set it aside for 1 hour.
- Put the lemon juice, grated paneer, cream, yoghurt, the remaining chopped chillies, remaining chopped coriander and the white pepper in another bowl. Season with salt and mix well.
- Spread this marinade over the cauliflower and set it aside for a further 1 hour.
- Prepare a tandoor for moderate heat or preheat the grill (broiler) to medium.
- Take a metal skewer and thread the cauliflower pieces onto it, leaving a 2.5-cm / 1-inch gap in between each piece. Roast in a moderately hot tandoor or under the grill for about 8-10 minutes.
Nutrition
Serving: 4gSodium: 137mgCalcium: 233mgVitamin C: 75mgVitamin A: 449IUSugar: 4gFiber: 7gPotassium: 606mgCholesterol: 46mgCalories: 397kcalTrans Fat: 1gSaturated Fat: 22gFat: 33gProtein: 9gCarbohydrates: 21gIron: 2mg
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