Phool gobhi pyaaz: Difference between revisions
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<!-- /seo --> | <!-- /seo -->[[Cauliflower]] in an [[Onion|onion]] and [[Chilli|chilli]] [[Sauce|sauce]]. | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">A nice accompaniment</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.9</span>/5 </span> | |||
<span class="reviewDesc">Helps to pad out a curry.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 13:55, 28 December 2021
Cauliflower in an onion and chilli sauce.
| Phool gobhi pyaaz | |
|---|---|
 |
| Servings: | 6 as a first course, or 3 as part of a main |
| Calories per serving: | 115 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewA nice accompaniment 3.9/5 Helps to pad out a curry. |
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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