Dum Gobi
Cooking MethodPressure Cooker
Ingredients
- 1 large cauliflower, separated into florets
- 1 cup fresh or frozen petite green peas, the smaller the better
- 6 medium tomatoes
- 6 medium onions
- 1 cup plain yogurt
- 1 cup water
- 1 stick cinnamon
- 4 cardamom (elaichi), crushed
- 4 cloves (lavang), powdered
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 teaspoon garam masala powder
- 2 teaspoon mild cayenne pepper powder (* see note at the end!!)
- 2 green chili peppers
- 3 cloves garlic
- 1 small piece ginger
- 1 tablespoon vegetable oil
- salt
- blanched, slivered almonds, cashews
Instructions
Serves: 6 as a side dish 3 as a main dish Toss cauliflower and peas in one of the inner bowls of the pressure cooker. Wash with water and drain. Sprinkle with some salt. Steam this in the pressure cooker. (you can cook rice in the other bowl of the pressure cooker simultaneously). Meanwhile, chop the tomatoes; dice the onions. Grind into paste half the onions, together with the other ingredients for the masala. Heat a little oil, add cinnamon, cloves, and remaining onions. Fry until onions are turning golden. (if you're going for the pretentious touch, you can add the almonds/cashews now.) Add the masala paste and mix/fry well, stirring continuously. Beat the yogurt with the tomatoes. Stir into the frying pan. Turn off the heat and cover, (but keep stirring frequently). Wait for the pressure cooker to release pressure gradually until it is safe to open. Add cauliflower and peas to the frying pan, turn the heat back on and add a cup of water with salt according to taste. Cook until gravy thickens. The ideal appearance is a chunks of cauliflower in thick saffron coloured gravy (color comes from the turmeric). Garnish with freshly chopped cilantro or mint, shredded green chili peppers, or finely chopped green and red bell peppers.