Flower Power

I was searching for a cauliflower recipe last night, something that used ingredients other than the ones I normally use to cook phool-gobhi. And I came across this Bengali recipe at this blog AvanthiRao's Kitchen. It looked very interesting and so I used it. It was brilliant.

The recipe itself is fairly simple. It involves sauteing some chopped onions, some ginger-garlic paste and the usual red chilli-turmeric-coriander powder combination. The trick is in the marinated gobhi - the florets are marinated for half an hour in a marinade of yogurt and garam masala powder. This is added to the masala that you've sauteed and then cooked down. I garnished it with some chopped green coriander once the cauliflower was tender and the dish was dry-ish. It was aromatic and hearty - almost tasted like some mutton preparation due to the use of garam masala. The yogurt took care of the sour element to balance out the savoury and pungent flavours. Like I said, the dish was simply brilliant.

Here is the link. Thank you, Avanthi, for the recipe. I think the next time I make gobhi using this recipe, I'll add potatoes as well - make it full 'aloo gobhi'. And instead of garnishing with green coriander, I'll use kasuri methi next time. Lets see how that gels with the garam masala.