Phool Gobi
Equipment
- Kadhai
- Heavy-based Pan
Ingredients
- 125 ml Vegetable oil (1/2 cup)
- Asafoetida pinch of
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Fenugreek seeds
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and crushed
- 1 teaspoon Ginger ground
- 1 Cauliflowers large or 2 small heads, cut into 5-cm / 2-inch florets
- 1/2 teaspoon Chilli powder
- 1 teaspoon Kashmiri Garam Masala
- 1 teaspoon Sugar
- 1 teaspoon Turmeric ground
- Coriander (cilantro) leaves bunch of, chopped
- Salt
Instructions
- Heat the oil in a kadhai or deep, heavy-based pan over medium heat, sprinkle over a little water, then add the asafoetida, cumin seeds, fenugreek seeds, and crushed and ground ginger and fry for a few seconds.
- Add the cauliflower, season with salt, then add the chilli powder, garam masala, sugar, and turmeric and shake the pan, so that the masala is well mixed.
- Add 2 tablespoons of water, reduce the heat to low, and cook for about 8-10 minutes, or until the cauliflower is cooked. Add the coriander and toss again.
Nutrition
Sodium: 196mgCalcium: 157mgVitamin C: 278mgVitamin A: 323IUSugar: 15gFiber: 14gPotassium: 1878mgCalories: 199kcalSaturated Fat: 1gFat: 3gProtein: 13gCarbohydrates: 39gIron: 5mg
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