Gobi Rajwadi
Equipment
- Pan
- Heatproof bowl
- Heavy-based Pan
Ingredients
- 750 g Cauliflower (1 medium head), cut into florets
- 250 g Yam peeled and cut into cubes
- 5 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 100 g Onion (1 small), chopped
- 6 Garlic flakes garlic or 2 cloves, chopped
- 3 teaspoons Ginger chopped
- 2 teaspoons Kachri Powder
- 2 teaspoons Coriander ground
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric ground
- 1 teaspoon Amchoor
- Salt
For the smoking (optional)
- 2 Cardamom pods green
- 1 teaspoon Ghee
Instructions
- Blanch the cauliflower florets in a large pan of boiling salted water, then drain and refresh in iced water.
- Cook the yam in another large pan of boiling water for about 20 minutes, or until soft.
- If you would like to smoke the yam, put a few small pieces of hot charcoal in a small heatproof bowl and place the bowl in a large, heavy-based pan. Arrange the boiled yam cubes around the bowl, then place the cardamom pods on the charcoal, pour on the ghee and, as the smoke bellows, cover with a lid and set aside for about 15 minutes.
- Heat the ghee in a deep, heavy-based pan over medium heat, add the cumin seeds, and stir-fry for about 1 minute, or until they start to splutter. Add the onion, garlic, and ginger and stir-fry for about 2 minutes, or until the onion is translucent and glossy.
- Add the cauliflower and smoked yam and stir-fry for 1 minute, before adding the kachri powder, coriander, chilli powder, turmeric, and amchoor.
- Season with salt and stir-fry, adding 2 tablespoons water at frequent intervals, for about 5 minutes. Remove from the heat and adjust the seasoning, if necessary.
Nutrition
Serving: 4gSodium: 74mgCalcium: 78mgVitamin C: 105mgVitamin A: 328IUSugar: 5gFiber: 8gPotassium: 1178mgCholesterol: 51mgCalories: 327kcalSaturated Fat: 13gFat: 21gProtein: 6gCarbohydrates: 33gIron: 2mg
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