Dahi Kobi (Cauliflower In Yoghurt Gravy) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Sauté until fragrant.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 4.Add cauliflower florets and cook for a few minutes.
• STEP 5.In a separate bowl, whisk yoghurt with water and add it to the pan. Stir well.
• STEP 6.Cover and cook until the cauliflower is tender and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the cauliflower until it is tender but not mushy.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

• Dahi Kobi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat it in a pan or microwave before serving.
• Serve it hot with rice or roti for a delicious and comforting meal.