Cauliflower Indad
by Tarla Dalal
Yet another dish made with the versatile cauliflower. Since gobhi has a bland flavour, it can go well with any gravy and combination of spices.
Here is a wonderful treat for all you spice lovers. To enhance the dish's allure, use fresh cauliflower and keep the florets slightly big in size.
Makes a wholesome meal together with rotis and rice .
Cauliflower Indad recipe - How to make Cauliflower Indad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 tsp cumin seeds (jeera)
4 peppercorns (kalimirch)
25 mm (1") piece cinnamon (dalchini)
2 whole cardamoms (elaichi)
2 cloves (laung / lavang)
4 whole dry red chillies (pandi) , broken into pieces
1 roasted onion , finely chopped
3 garlic (lehsun) cloves
1/2 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
2 cups blanched cauliflower florets
1/2 tsp tamarind (imli) pulp
1 tsp vinegar
2 tbsp finely chopped coriander (dhania) for the garnish
Method
- Main procedure
- Heat a thick iron tava (griddle) on a medium flame and when hot, add the cumin seeds, peppercorn, cinnamon, cardamoms, cloves and roast for about 10 seconds.
- Add the red chillies and roast for 10 more seconds.
- Add the onions, garlic, turmeric powder, ginger-green chilli paste and ΒΌ cup of water and blend to a smooth paste in a mixer.
- Heat a non-stick kadhai on a medium flame and when hot, add the paste and salt and dry roast for 3 to 4 minutes while stirring continuously
- Add the cauliflower, tamarind paste, vinegar, 1 cup of water and bring to boil.
- Simmer for about 5 minutes and serve hot garnished with coriander.
Nutrient values per serving
| Energy | 22 cal |
| Protein | 1.3 g |
| Carbohydrates | 3.9 g |
| Fiber | 1.6 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 115 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 24.9 mg |
| Folic Acid | 23.3 mcg |
| Calcium | 24.4 mg |
| Iron | 0.6 mg |
| Magnesium | 10.2 mg |
| Phosphorus | 32 mg |
| Sodium | 21.3 mg |
| Potassium | 82 mg |
| Zinc | 0.2 mg |
Outbrain
Tastes good. A little different taste apart from the regular cauliflower sabzi.
It is spicy, no doubt; aroma was good. But still we prefer other curries with tomato and coconut. Somehow we will finish this curry, but don't think we will do this again. Tamarind and vinegar give weird taste.
Its a great dish to use cauliflower in! infused with spices, the aroma fills in the house! lovely dish!