This cauliflower dish gets its rich, creamy taste from the cashew paste and cream in addition to onion-tomato gravy
No matter what comes and goes, a regular and mundane bowl of traditionally cooked Phool Gobhi sabzi never goes wrong. Agreed? Then, welcome the Phool Gobhi Masala, traditional sabzi with a tad newness of cashew paste and cream added to the regular onion and tomato puree gravy. The lightly marinated cauliflower is fried until golden crisp which brightens and tightens the cauliflowers to make their presence more palpable and enjoyable in the well-sauteed tomato-onion paste curry. This sabzi, made with the same essential spices consisting of red chilli, coriander, turmeric, and garam masala, lovingly nurtures the appetite and contents the heart like a charm.
Cauliflowers: Nutritional Value, Delicacies and Tradition
Where should one start? The Phool Gobhis does not just look beautiful but is bestowed with a variety of nutrients like vitamins, minerals, protein, beta-carotene, natural sugar and dietary fibres to name a few. The vegetable gets its name both in English and Hindi because of the tiny white florets bunched tightly together like a bun to the stalk, and appearing like a Cabbage with flowers, and thus the name Cauliflower or Phool Gobhi. The regular intake of cauliflowers ensures proper blood flow, betterment of heart health, nourishment to the body due to vitamins C and E, bioactive compounds and potent antioxidants. The vegetable is said to have originated on the island of Cyprus and has been in existence across the Mediterranean and Europe since the 16th century. However, it was introduced to India, in 1822 during British rule by Dr Jemson, the in-charge of Company Bagh, in UP’s Saharanpur.
When it comes to dishes made with cauliflowers, the list is long and keeps increasing and evolving. Phool Gobhi sabzi and Aloo gobhi are perhaps the most common, traditional and easily cooked veggies on an everyday basis in Indian households. The Phool Gobhi sabzi is conventionally cooked in the curry of onion-tomato paste added to the spluttered cumin and mustard seeds are eaten in the meals with rice and rotis. There are many variants of Phool Gobhi sabzi, that incorporate other vegetables like potatoes, peas, and other seasonal vegetables. Some of these variants include Punjabi Aloo Gobhi, Dry Aloo Gobhi, Aloo Gobhi 65 and Tandoori Gobhi, masala. Phool Gobhi Masala is also such an invented style. Besides, many popular dishes made with cauliflowers include Gobhi paratha, Bharwan Gobhi, Chilli Cauliflower and Amritsari Gobhi Matar
Preparation: 30 minutes
Cooking: 20 minutes
• 2 cups cauliflower
• 1 tsp turmeric powder
• 1 tbsp salt
• Oil for deep frying
For the masala or curry:
• 1 tbsp oil
• 1 tsp mustard seeds
• 3-4 bay leaves
• 1 tbsp ginger garlic paste
• 1 cup onion paste
• 1 tsp turmeric powder
• 1 tbsp chilli powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 cup tomato puree
• Fried cauliflower
• 1/8 cup cream
• 1 tbsp cashew nuts
• Fresh coriander
• Salt to taste
• In a bowl add cauliflower, and turmeric powder, mix it and leave it for 5 minutes.
• After 5 minutes, deep fry the cauliflower.
• In a pan add oil, and mustard seeds, let it splutter, add bay leaves and heat for less than a minute.
• Add ginger-garlic paste and onion paste and sauté for some time.
• Then add all the powdered spices and stir a bit till the aroma starts exuding.
• Add onion paste, mix well and add tomato puree. Sauté it for 5 minutes.
• Add fried cauliflower and mix well.
• Add cream, cashew nuts and fresh coriander and mix well.
• Add salt and mix well.
• Garnish with chopped cashews and coriander.
• Serve hot.
Include Phool Gobhi Masala in your lunch or dinner with hot rice and dal or fresh rotis. Cooked with ease and basic ingredients, it’s much more exciting than a pressure-cooked regular Phool Gobhi Sabzi. This one-pot joy is fulfilling and irreplaceable despite its everydayness.