Kashmiri Gobi Cauliflower

Experience the vibrant flavors of Kashmiri Gobi Cauliflower, a delightful vegetarian dish infused with the rich and aromatic spices of Kashmiri cuisine. Perfectly tender cauliflower florets are marinated in a spiced yogurt blend featuring turmeric, Kashmiri red chili powder, and fennel, then simmered gently with whole spices like cinnamon, cardamom, and cloves for a dish that's as fragrant as it is flavorful. This one-pan recipe is easy to prepare, taking just 45 minutes from start to finish, and pairs beautifully with steamed basmati rice or warm naan for a comforting meal. Garnished with fresh cilantro, this subtly spiced dish is perfect for those seeking a wholesome and authentic Indian culinary experience.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head (medium-sized, cut into florets) Cauliflower
• 1 cup Plain yogurt
• 2 teaspoons Ginger-garlic paste
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Kashmiri red chili powder
• 1 teaspoons Fennel powder
• 0.5 teaspoons Garam masala
• 3 whole Cloves
• 2 whole Green cardamom pods
• 1 inch Cinnamon stick
• 1 Bay leaf
• 4 tablespoons Vegetable oil
• 0.5 cups Water
• 1 teaspoons (adjust to taste) Salt
• 2 tablespoons (chopped, for garnish) Fresh cilantro

Directions

Step 1

Cut the cauliflower head into medium-sized florets. Rinse thoroughly and set aside.

Step 2

In a large bowl, whisk the yogurt with ginger-garlic paste, turmeric powder, Kashmiri red chili powder, fennel powder, garam masala, and salt. Mix well to create a marinade.

Step 3

Add the cauliflower florets to the marinade, ensuring they are evenly coated. Set aside to marinate for 10 minutes.

Step 4

Heat the vegetable oil in a large skillet or a deep pan over medium heat. Add the cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for 1-2 minutes until fragrant.

Step 5

Gently add the marinated cauliflower florets to the pan, reserving any leftover marinade. Sauté for 5-7 minutes, stirring occasionally, until the florets start to soften and turn slightly golden.

Step 6

Pour the reserved marinade and 1/2 cup of water into the pan. Mix gently to coat the cauliflower evenly.

Step 7

Cover the pan with a lid and let the cauliflower cook on low heat for 15-20 minutes, stirring occasionally, until tender and well-cooked. Adjust the salt if needed.

Step 8

Once cooked, remove the pan from heat. Discard the bay leaf and cinnamon stick.

Step 9

Transfer the Kashmiri Gobi to a serving dish and garnish with freshly chopped cilantro.

Step 10

Serve hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	(911.0g)

Amount per serving	% Daily Value*
Calories	785.7

Total Fat 59.2g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 33.9g
Cholesterol 14.7mg	0%
Sodium 3251.9mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 15.4g	0%
Total Sugars 26.6g
Protein 23.8g	0%

Vitamin D 117.6IU	0%
Calcium 666.2mg	0%
Iron 5.5mg	0%
Potassium 2261.0mg	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: 63.0%

Protein: 11.3%

Carbs: 25.7%