Name: Gobi Garima recipe by Tania Deb at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 small fresh cauliflower diced; 2 potatoes diced; 1/2 tsp fenugreek seeds; 1 tsp grated ginger; 1 tomato; 3 tsp grated coconut; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 1/2 tsp fennel seeds; 3-4 cardamom; 1 red chilli; 1 stick of cinnamon; 1 bay leaf; 1/2 mace; 1/2 cup milk; 4-5 tsp fresh cream; 1/2 cup water; 1 tsp spoon of salt; 1/2 tsp of turmeric powder; 5-6 tsp of vegetable oil

ABOUT Gobi Garima RECIPE

Cauliflower is nothing but cabbage with a college education” – Mark Twain. It is good to eat seasonal fruits and vegetables as we get the flavour and taste of it in it. I was thinking today to prepare something different with gobi/cauliflower that also which goes with rice and should be a veg one. So, I started my recipe with cauliflower and named it as Gobi Garima which means dignity or glory. As this recipe is cooked in milk, cream and soft tender coconut along with spices it’s richness shows its dignity. Hence it became as Gobi Garima.

Ingredients Serving: 4

1 small fresh cauliflower diced
2 potatoes diced
1/2 tsp fenugreek seeds
1 tsp grated ginger
1 tomato
3 tsp grated coconut
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
3-4 cardamom
1 red chilli
1 stick of cinnamon
1 bay leaf
1/2 mace
1/2 cup milk
4-5 tsp fresh cream
1/2 cup water
1 tsp spoon of salt
1/2 tsp of turmeric powder
5-6 tsp of vegetable oil

Instructions

Heat a kadai with oil.
Temper fenugreek seeds, cinnamon and bay leaf
Add the cauliflower and potatoes together in the kadai
Fry them with salt and turmeric powder
In a mixer grinder make a paste of cumin, coriander, coconut, ginger, cardamom, red chilli, fennel seeds, tomato and mace with little water.
Add the masala paste in the half cooked vegetables. Saute it all together till the masalas leaves oil
Pour 1/2 cup of water and boil covered till the water evaporates.
Now add milk and cream and cook for 2 more minutes
Garnish with some fresh dill leaves and serve warm.

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