Phool gobhi pyaaz: Difference between revisions
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|title=Phool gobhi pyaaz | {{#seo: | ||
|title=Phool gobhi pyaaz, Indian recipe Cooking Wiki | |||
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|keywords=Phool gobhi pyaaz recipe Indian recipes from The cook's Wiki | |keywords=Phool gobhi pyaaz recipe Indian recipes from The cook's Wiki | ||
|description=Cauliflower in an onion and chilli sauce | |description=Cauliflower in an onion and chilli sauce | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
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|DatePublished=3rd November 2012 | |||
|Author=Chef | |||
|Servings = 6 as a first course, or 3 as part of a main | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 15 minutes | |TotalTime = 1 hour 15 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = | |Image = [[Image:Cauliflower.JPG|200px|alt=Electus]] | ||
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[[Cauliflower]] in an [[Onion|onion]] and [[Chilli|chilli]] [[Sauce|sauce]]. | [[Cauliflower]] in an [[Onion|onion]] and [[Chilli|chilli]] [[Sauce|sauce]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 280 ml hot, strong [[Vegetable Stock|vegetable stock]] | | 280 ml hot, strong [[Vegetable Stock|vegetable stock]] | ||
| Line 32: | Line 36: | ||
| ½ tin chopped [[Tomatoes|tomatoes]] | | ½ tin chopped [[Tomatoes|tomatoes]] | ||
| 2 tablespoons [[Coriander leaves|coriander leaves]], chopped | | 2 tablespoons [[Coriander leaves|coriander leaves]], chopped | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 55: | Line 57: | ||
===Variations=== | ===Variations=== | ||
Try with [[Broccoli|broccoli]] or any other firm [[Vegetables|vegetables]]. | Try with [[Broccoli|broccoli]] or any other firm [[Vegetables|vegetables]]. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Phool gobhi pyaaz]] | [[Category:Recipes|Phool gobhi pyaaz]] | ||
[[Category:Garlic recipes|Phool gobhi pyaaz]] | [[Category:Garlic recipes|Phool gobhi pyaaz]] | ||
Revision as of 07:07, 27 December 2014
| Phool gobhi pyaaz | |
|---|---|
 |
| Servings: | 6 as a first course, or 3 as part of a main |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
Cauliflower in an onion and chilli sauce.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 280 ml hot, strong vegetable stock
- 2 red onions, 1 coarsely chopped and 1 cubed
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 30 ml rapeseed oil
- 4 Indian green chillies (Hari Mirchi), thinly sliced
- 1 bulb garlic, finely diced
- 1½ teaspoons sea salt
- 500 g cauliflower, broken into smallish florets
- ½ tin chopped tomatoes
- 2 tablespoons coriander leaves, chopped
Method
- Blend 70 ml of the stock, coarsely chopped onion, coriander seeds and cumin seeds until you have a purée.
- Heat the oil in a large pan until it has reached a medium-high temperature and add the cubed onion and chillies.
- Fry, stirring constantly, until the edges of the onion have browned and the chillies begin to blacken - about 5-10 minutes.
- Add the garlic when the onions and chilli have been cooking for 3-4 minutes.
- Add the purée mixture, rinse the blender out with a further 70 ml of stock and pour into the pan.
- Reduce heat to medium and stir from time to time.
- When the sauce starts to stick to the pan, after about 7 minutes, remove from heat.
- Add the remaining stock and return the pan to the heat, scraping off any browned bits that are stuck to the bottom.
- Add the salt and the cauliflower, coating the florets with the sauce.
- Reduce the heat, cover and simmer for about half an hour.
- Stir from time to time.
- Stir in the tomatoes and 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 or any other firm vegetables.
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