Cauliflower in Yogurt Gravy / Dahi Wali Gobhi

My travel tales generally have a strong association with food. As a child, I used to travel to North India for vacations. I clearly remember yogurt was extensively used to make the gravy for side dishes that go along with rotis. Cauliflower is a vegetable that blends easily into any form and is generally liked by everyone. The yogurt gravy in this recipe adds a tangy flavour along with the kick of the spices. The florets soak in the spicy essence of the gravy and end up being a delight on the taste buds.

Recipe Details :
Serves: 4 pax
Time: 30 mins
Difficulty: Medium

Ingredients :

  • 400 gms cauliflower, cut into small florets
  • 1 cup frozen or fresh green peas
  • 2 tomatoes, finely chopped
  • 1 cup yogurt/dahi
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp grated ginger
  • Salt to taste
  • 2 tbsp gram flour/besan
  • 3 tbsp oil
  • Salt to taste
  • Coriander to garnish

Cauliflower in yogurt gravy

Cauliflower in yogurt gravy


Method:

  • Wash the cauliflower and cut them into small florets. Use the picture below as a size guide.
  • Washed cauliflower florets

    Washed cauliflower florets

  • Soak the florets in warm salted water for about 15 mins. After 15 mins, drain away the water to remove impurities. Lay the florets out on a kitchen towel so that excess water is absorbed.
  • Heat oil in a pan and let it warm a bit. Then add mustard seeds. Once they splutter, add in the cumin seeds.
  • Add the grated ginger and saute well.
  • Now add in the cauliflower florets and turmeric powder and mix them well so that the yellow colour spreads evenly.
  • Next, add the green peas, salt and 2 cups of water and cover with a lid after mixing well. Cook this stage on a low flame.
  • While this is cooking, take a bowl add the curd, a bit of salt and gram flour and mix well. I used Greek yogurt which is a bit thicker than homemade yogurt. Adjust the consistency of yogurt as you see fit.
  • After the florets have cooked through, remove the lid and add in the yogurt mixture to the pan. Also add the garam masala powder.
  • Finally, add the chopped tomatoes and mix well. Let this cook for another 5 mins. You need not cover the pan at this stage.
  • Switch off the flame and serve hot with rotis. Also goes great with steamed white rice.

Tips:

  • Don’t overcook the cauliflower. You want them to retain their shape.
  • Depending on the thickness of your yogurt, you may need to add some water to thin the gravy.
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Zucchini and Mint Raita

This Zucchini and Mint Raita is a cooling, healthy and delicious yogurt salad that acts as a perfect accompaniment to Veg Biryani or Pulao rice. The zucchini brings in some much needed crunch to the dish. In my case, it served as a easy replacement for cucumber since I didn’t have any stocked in the fridge. The addition of spices gives a zing to this delicious yogurt based dip. On that green note, wishing all the readers a Merry Christmas!

Recipe Details :
Serves: 2-3 pax
Time: 20 mins
Difficulty: Easy

Ingredients :

  • 1 zucchini, grated
  • 10 mint leaves
  • 1 cup Greek yogurt or homemade curd
  • 1/2 – 1 tsp freshly grated pepper
  • Salt to taste

Zucchini and mint raita

Zucchini and mint raita


Method:

  • Grate the zucchini on the largest grooves of the grater.
  • Finely chop the mint leaves (without the stem).
  • Whisk the yogurt until smooth.
  • Add a little salt and pepper to season the yogurt.
  • Now add the zucchini and mint to the whisked yogurt and mix well.
  • Refrigerate it for at least 30 mins.
  • Before serving, taste, and add salt and pepper according to your preference.
  • This raita is amazing to serve with rice preparations or rotis.

Tips:

  • You can add some spice to the raita by adding red chilli flakes.
  • Letting the raita sit in the fridge is important – preferably do not skip this step. It helps the flavours meld.