Dum Ki Gobi

Indulge in the rich flavors of Dum Ki Gobi, a traditional Indian delicacy where tender cauliflower florets are slow-cooked to perfection in a luxurious yogurt-based gravy. This aromatic dish features golden-fried cauliflower infused with a medley of warm spices like garam masala, cinnamon, and cloves, enhanced by the tang of tomato puree and the creaminess of hung curd. Finished with a touch of kasuri methi and a squeeze of lemon juice, this vegetarian masterpiece is simmered on "dum" to allow the flavors to meld beautifully. Perfectly paired with naan, paratha, or steamed rice, Dum Ki Gobi is a show-stopping main course for any family meal or festive celebration!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 head Cauliflower (medium-sized)
• 1 cup Greek yogurt (hung curd preferred)
• 2 medium Onion (finely chopped)
• 1 cup Tomato puree
• 1 tablespoon Ginger-garlic paste
• 2 pieces Green chilies (slit)
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 3 pieces Cloves
• 1 inch Cinnamon stick
• 1 piece Bay leaf
• 2 tablespoons Fresh cilantro leaves (chopped)
• 3 tablespoons Cooking oil
• 1 tablespoon Ghee (clarified butter)
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 1 teaspoon Lemon juice
• 1 to taste Salt

Directions

Step 1

Separate the cauliflower into medium-sized florets. Wash thoroughly and drain.

Step 2

In a large pan, heat 2 tablespoons of oil, and lightly pan-fry the cauliflower florets until they turn golden in spots. Remove and set aside.

Step 3

In the same pan, add an additional tablespoon of oil and 1 tablespoon of ghee. Add cumin seeds, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until aromatic.

Step 4

Add the finely chopped onions, and cook on medium heat until they turn golden brown.

Step 5

Add the ginger-garlic paste and slit green chilies. Sauté for another minute.

Step 6

Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to toast the spices.

Step 7

Add the tomato puree, and cook on medium-low heat until the oil separates from the mixture, about 8-10 minutes.

Step 8

In a bowl, whisk the yogurt until smooth and gradually add it to the pan, stirring constantly to avoid curdling.

Step 9

Add garam masala, kasuri methi, and lemon juice. Mix well and allow the gravy to simmer for 5 minutes.

Step 10

Gently fold the fried cauliflower florets into the gravy, coating them evenly.

Step 11

Cover the pan with a lid, reduce the heat to low, and allow the dish to cook on 'dum' (slow simmering) for 15 minutes. Stir occasionally to prevent burning.

Step 12

Garnish with freshly chopped cilantro leaves and serve hot with naan, paratha, or steamed rice.

Nutrition Facts

Serving size	(1419.1g)

Amount per serving	% Daily Value*
Calories	1088.1

Total Fat 64.7g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 52.4mg	0%
Sodium 2729.0mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 28.7g	0%
Total Sugars 42.4g
Protein 48.7g	0%

Vitamin D 0IU	0%
Calcium 545.3mg	0%
Iron 12.0mg	0%
Potassium 3527.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 16.6%

Carbs: 33.7%