Dahi Wali Gobhi Recipe

Cooking Directions

• STEP 1.Blanch the cauliflower florets in boiling water for a few minutes until they are slightly tender.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 4.Whisk the yogurt and add it to the pan. Mix well and cook for a few minutes until the gravy thickens.
• STEP 5.Add the blanched cauliflower florets to the pan and mix gently. Cover and cook for 5-7 minutes until the cauliflower is cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to blanch the cauliflower florets for just a few minutes to retain their crunchiness.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• For a richer and creamier gravy, you can add a tablespoon of fresh cream at the end.

Storage and Serving

• Dahi Wali Gobhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Dahi Wali Gobhi with roti, naan, or steamed rice for a complete meal.