Doi Phool Gobi
It has been quite some time since I last explored the culinary potential of the humble cauliflower. Following the joyful Diwali celebrations, I felt the urge to whip up something uniquely delicious and enticing. This led me to reinterpret cauliflower in a delightful way, combining it with a generous helping of creamy curd to create a vibrant dish: Doi Phool Gobi.
Originating from the rich culinary tradition of Bengal, this classic dish is both simple and comforting. To honor its authenticity, I carefully recreated this recipe from my cherished college cooking journal, preserving the essence of its traditional roots. I invite you to indulge in this heartwarming dish once the festivities settle down. Happy cooking!
Prep Time – 10 minutes
Cook Time – 15 minutes
Serves – 2
Ingredients:
Cauliflower – 225 gm
Curd – 100 gm
Onion – 100 gm
Garlic – a few flakes
Ginger – 1 small one-inch pod
Cloves – 2
Cardamom – 1
Cinnamon – 1 small stick
Salt – to taste
Sugar – to taste
Sesame Oil – 30 ml ( you can use any cooking oil )
Instructions:
1 ) Wash and cut the Cauliflower into florets.
2 ) Slice half the onions and grind the remaining with ginger and garlic.
3 ) Beat the curd and mix it with half the paste along with salt and sugar.
4 ) Coat the pieces of Cauliflower with the paste and make sure to stuff the mixture well into the crevices.
5 ) Heat oil, fry sliced onion. Add cloves, cardamom, cinnamon, and the remaining curd paste. Fry for 5 minutes on a medium flame.
6 ) Add the cauliflower and fry lightly for a minute.
7 ) Add a little water. Cover and let it simmer.
8 ) Keep adding a little oil or vegetable stock in between to prevent sticking.
