Phool gobhi pyaaz

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Phool gobhi pyaaz
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:Average difficulty
Recipe author:Chef
First published:3rd November 2012

Cauliflower in an onion and chilli sauce.


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  1. Blend 70 ml of the stock, coarsely chopped onion, coriander seeds and cumin seeds until you have a purée.
  2. Heat the oil in a large pan until it has reached a medium-high temperature and add the cubed onion and chillies.
  3. Fry, stirring constantly, until the edges of the onion have browned and the chillies begin to blacken - about 5-10 minutes.
  4. Add the garlic when the onions and chilli have been cooking for 3-4 minutes.
  5. Add the purée mixture, rinse the blender out with a further 70 ml of stock and pour into the pan.
  6. Reduce heat to medium and stir from time to time.
  7. When the sauce starts to stick to the pan, after about 7 minutes, remove from heat.
  8. Add the remaining stock and return the pan to the heat, scraping off any browned bits that are stuck to the bottom.
  9. Add the salt and the cauliflower, coating the florets with the sauce.
  10. Reduce the heat, cover and simmer for about half an hour.
  11. Stir from time to time.
  12. 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.


Try with broccoli or any other firm vegetables.

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