Dhaba style Gobi
Serves 3-4
A North Indian favorite—Dhaba-style Gobi gets its bold, rustic punch with Bhuna Masala, bringing that spicy magic straight to your kitchen.
Ingredients
Cauliflower
1 medium cauliflower
2 tbsp oil
Salt and pepper to season
Yogurt mix
4 tbsp greek yoghurt
3 tbsp water
½ tsp turmeric
1 tsp red chili powder (or to taste)
1 tsp cumin powder
2 tsp coriander powder
2 tsp amchoor powder
1 tsp kasuri methi
Salt, to taste
Main dish
2 tsp oil or ghee
½ tsp cumin
½ tsp fennel
2 bay leaves
2 green chillies, slit in middle
1 cup Bhuna Masala
½ tsp garam masala
Chopped cilantro, for garnish
Method
Roasting the cauliflower
Preheat the oven to 425˚F and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets. Toss with oil, salt, and several grinds of pepper and spread evenly onto the baking sheet. Roast for 35-40 minutes, or until tender and browned around the edges.
Preparing the yogurt mix
Mix the yogurt with water, salt and all the dry spices. Whisk well to remove lumps.
Putting it all together
Heat oil/ghee in a saucepan on medium heat, add cumin seeds, fennel seeds, bay leaves, and green chillies to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and wait for a minute or so for the temperature to drop. Stir in the yoghurt mix and start storring immediately.
Sauté for 3-4 more minutes or until the oil starts to separate from the mixture. You might have to increase the heat a bit for this step, but do not increase by too much or the yoghurt will split.
Add the roasted cauliflower and give it a gentle, good mix. Add a splash of water to loosen the masala so that it mixes well with the cauliflower.
Increase heat to high and sauté on high heat for a minute.
Sprinkle in the garam masala, garnish with fresh cilantro leaves and serve with fresh rotis and dal.
Dhaba style Gobi
Serves 3-4
A North Indian favorite—Dhaba-style Gobi gets its bold, rustic punch with Bhuna Masala, bringing that spicy magic straight to your kitchen.
Ingredients
Cauliflower
1 medium cauliflower
2 tbsp oil
Salt and pepper to season
Yogurt mix
4 tbsp greek yoghurt
3 tbsp water
½ tsp turmeric
1 tsp red chili powder (or to taste)
1 tsp cumin powder
2 tsp coriander powder
2 tsp amchoor powder
1 tsp kasuri methi
Salt, to taste
Main dish
2 tsp oil or ghee
½ tsp cumin
½ tsp fennel
2 bay leaves
2 green chillies, slit in middle
1 cup Bhuna Masala
½ tsp garam masala
Chopped cilantro, for garnish
Method
Roasting the cauliflower
Preheat the oven to 425˚F and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets. Toss with oil, salt, and several grinds of pepper and spread evenly onto the baking sheet. Roast for 35-40 minutes, or until tender and browned around the edges.
Preparing the yogurt mix
Mix the yogurt with water, salt and all the dry spices. Whisk well to remove lumps.
Putting it all together
Heat oil/ghee in a saucepan on medium heat, add cumin seeds, fennel seeds, bay leaves, and green chillies to the hot oil. Let the cumin sizzle and brown.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and wait for a minute or so for the temperature to drop. Stir in the yoghurt mix and start storring immediately.
Sauté for 3-4 more minutes or until the oil starts to separate from the mixture. You might have to increase the heat a bit for this step, but do not increase by too much or the yoghurt will split.
Add the roasted cauliflower and give it a gentle, good mix. Add a splash of water to loosen the masala so that it mixes well with the cauliflower.
Increase heat to high and sauté on high heat for a minute.
Sprinkle in the garam masala, garnish with fresh cilantro leaves and serve with fresh rotis and dal.
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