Chef at 13:55, 28 December 2021

2021-12-28T13:55:40Z

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{{#seo:
|title=Phool gobhi pyaaz, Indian recipe
|titlemode=replace
|keywords=#phoolgobhipyaaz #onion #stock #cauliflower #sauce #browned #tomatoes #cuminseeds #chilli #chillies #corianderseeds
|hashtagrev=032020
|description=Cauliflower in an onion and chilli sauce
}}
[[Cauliflower]] in an [[Onion|onion]] and [[Chilli|chilli]] [[Sauce|sauce]].
{{recipesummary
|TotalCalories = 693
|PortionCalories = 115
|DatePublished=3rd November 2012
|Author=Chef
|Servings = 6 as a first course, or 3 as part of a main
|Difficulty = 2
|TotalTime = 1 hour 15 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour
|Image = [[Image:Cauliflower-wiki.JPG|200px|alt=Electus]]

}}
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====Best recipe review====

''A nice accompaniment''

3.9/5 

Helps to pad out a curry.

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{RecipeIngredients
| 280 ml hot, strong [[Vegetable Stock|vegetable stock]]
| 2 [[Red onions|red onions]], 1 coarsely chopped and 1 cubed
| 2 teaspoons [[Coriander seeds|coriander seeds]]
| 1 teaspoon [[Cumin seeds|cumin seeds]]
| 30 ml [[Rapeseed oil|rapeseed oil]]
| 4 [[Indian green chillies]] (Hari [[Mirchi]]), thinly sliced
| 1 bulb [[Garlic|garlic]], finely [[Diced|diced]]
| 1½ teaspoons [[Sea Salt|sea salt]]
| 500 g [[Cauliflower|cauliflower]], broken into smallish florets
| ½ tin chopped [[Tomatoes|tomatoes]]
| 2 tablespoons [[Coriander leaves|coriander leaves]], chopped
}}
===Method===

{{RecipeMethod
| Blend 70 ml of the [[Stock|stock]], coarsely chopped [[Onion|onion]], [[Coriander seeds|coriander seeds]] and [[Cumin seeds|cumin seeds]] until you have a purée.
| Heat the [[Oil|oil]] in a large pan until it has reached a medium-high temperature and add the cubed [[Onion|onion]] and [[Chillies|chillies]].
| [[Fry]], stirring constantly, until the edges of the [[Onion|onion]] have [[Browned|browned]] and the [[Chillies|chillies]] begin to blacken - about 5-10 minutes.
| Add the [[Garlic|garlic]] when the [[Onions|onions]] and [[Chilli|chilli]] have been cooking for 3-4 minutes.
| Add the purée mixture, rinse the [[Blender|blender]] out with a further 70 ml of [[Stock|stock]] and pour into the pan.
| Reduce heat to medium and stir from time to time.
| When the [[Sauce|sauce]] starts to stick to the pan, after about 7 minutes, remove from heat.
| Add the remaining [[Stock|stock]] and return the pan to the heat, scraping off any [[Browned|browned]] bits that are stuck to the bottom.
| Add the [[Salt|salt]] and the [[Cauliflower|cauliflower]], coating the florets with the [[Sauce|sauce]].
| Reduce the heat, cover and [[Simmer|simmer]] for about half an hour.
| Stir from time to time.
| Stir in the [[Tomatoes|tomatoes]] and [[Coriander|coriander]] and warm through for a couple of minutes.
}}
===Serving suggestions===
Serve with [[Mitty chawal]] to carry through the onion-y theme.
===Variations===
Try with [[Broccoli|broccoli]] or any other firm [[Vegetables|vegetables]].
{{RecipeLine}}
[[Category:Recipes|Phool gobhi pyaaz]]
[[Category:Garlic recipes|Phool gobhi pyaaz]]
[[Category:Chilli pepper recipes]]
[[Category:Indian recipes|Phool gobhi pyaaz]]
[[Category:Main courses|Phool gobhi pyaaz]]
[[Category:Snacks and light bites|Phool gobhi pyaaz]]
[[Category:Spicy recipes|Phool gobhi pyaaz]]
[[Category:Starters|Phool gobhi pyaaz]]
[[Category:Vegetable recipes|Phool gobhi pyaaz]]
[[Category:Vegetarian recipes|Phool gobhi pyaaz]]
[[Category:Vegan recipes]]
[[Category:Pan fried]][[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/phoolgobhipyaaz|#phoolgobhipyaaz]] [[Special:Search/onion|#onion]] [[Special:Search/stock|#stock]] [[Special:Search/cauliflower|#cauliflower]] [[Special:Search/sauce|#sauce]] [[Special:Search/browned|#browned]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/chilli|#chilli]] [[Special:Search/chillies|#chillies]] [[Special:Search/corianderseeds|#corianderseeds]]
</code>

Phool gobhi pyaaz - Revision history

Chef at 13:55, 28 December 2021