Gobi Bhagi (Spiced Cauliflower Stew)
Gobi bhagi is a Sindhi-style cauliflower stew that turns a single vegetable into a full, fiery dish. The cauliflower is parboiled first, then pressure cooked in a tomato and onion base, so it softens quickly without collapsing. Fresh green chiles, ginger and red chile powder give it heat, while garam masala and a tablespoon of black pepper go in at the end. Spoon it up with chappati, naan or pulao.
Instructions
Boil the cauliflower in hot water for 5 minutes, then drain it and cut it into big pieces. Leave the pieces large so they hold their shape later in the pot.
Heat some oil in a pan and add the onions. Add the tomatoes and fry them until the oil separates and the tomatoes leave it at the edges of the pan.
Add the cauliflower, green chiles, ginger and red chile powder, along with a little water. Pressure cook for 6 to 7 minutes.
Stir in the garam masala, pepper and salt, adjusting the salt to your taste. Add the chopped coriander leaves if you are using them.
Serve with chappati or naan and pulao.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
