Aloo Gobi Palda (Potato-Cauliflower in Yoghurt Sauce - Himachal / Pahari Style)

          This particular dish comes from the Chamba region of Himachal Pradesh. It is extremely easy and a simple recipe where potatoes and cauliflower are cooked in a yoghurt and rice flour based gravy. In simple term it is their form of kadhi in a thicker avatar. 

          It has a mild flavor, coming from the use of cardamom powder in particular and mustard oil. It can be made both in the dry form or gravy form, which can either be relished as a side dish with steamed rice or chapattis.

• 1 medium size cauliflower, cut into florets 
• 1-2 potatoes, cubed
• 2 tbsp. mustard oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds 
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, beaten
• 1 tbsp. rice flour
• 1/4 tsp. cardamom powder
• 1 tbsp. coriander leaves, chopped

            Mix together yoghurt, rice flour and cardamom powder. Keep aside. 

            Heat oil in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

            Add the onion, ginger and garlic and sauté till light brown. 

            Now add the cauliflower, potatoes, salt, turmeric powder and green chilies. Mix everything well and cook, covered, on a medium flame till they turn soft.

           Sprinkle water and continue to stir at intervals till done. Now add the yoghurt mix and simmer further till it thickens. 

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread.

Gobi Ke Parathe (Stuffed Cauliflower Paratha / Flat Bread)

          Here is a nice way to start your day with these delicious and wholesome cauliflower parathas, which has a North Indian origin.  It satiates one's appetite for long and is much enjoyed at my place on weekends. 

          As they are filling, healthy and nutritious, they can be had as a lunch box meal too. It's simply divine when had with butter, yoghurt or any pickle. Make these yummy stuffed parathas by following an easy step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, grated
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/2 tsp. fennel seeds
• 1 tsp. grated ginger
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2 tbsp. roasted chickpea flour

Dough - 

• 1 & 1/4 cup whole wheat flour
• pinch of salt
• 1 tbsp. oil

          Heat oil in a pan and temper with cumin seeds and fennel seeds. Sauté for a few seconds and then add the ginger and chilies. Sauté for a few seconds more.

          Then add all the dry spices and give it a stir. Add in the grated cauliflower and salt. Mix everything well and continue to fry on a medium flame till all the moisture is dried up. 

          Keep aside to cool down. Add in the coriander leaves and chickpea flour. Mix well and your stuffing is ready.

          In a bowl mix together flour, salt and oil. Add little water at a time and knead into a tight dough. Keep aside for 20-25 minutes.

          Divide the dough into 10 equal portions. Roll out each into a small poori by dusting some flour. Take one poori and evenly spread around 2 tbsp. of the stuffing on it. 

          Place another poori over it and seal all edges. Dust some more flour and roll into a bigger disc, just like a chapatti. Do the same with the rest of the dough.

          Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling 1-2 tsp. of oil over it and around the edges. Fry both the sides till they are light brown in colour.

          Shallow fry rest of the parathas and serve them hot with pickle, yoghurt or butter.

                                 Grate cauliflower.

                    Heat oil & temper with cumin seeds & fennel seeds. Sauté few seconds &
                    add ginger & chilies. Sauté few seconds more.

                                Then add all dry spices & give it a stir. 

                                 Add grated cauliflower & salt. Mix well & fry till dry. 

                                  Keep aside to cool.

                       Add coriander leaves & chickpea flour. Mix well & stuffing is ready.

                                 Divide dough into 10 equal portions. 

                                  Roll out each into a small poori by dusting some flour.  

                          Take one poori & evenly spread around 2 tbsp. of the stuffing on it. 

                                  Place another poori over it & seal all edges. 

                    Dust some flour & roll into a bigger disc, just like a chapatti. Do the
                    same with rest of the dough.

                      Shallow fry parathas by drizzling some oil over it & around the edges. 

                                  Fry both sides till they are light brown in colour.

                                  Serve them hot with pickle, yoghurt or butter.

Achari Gobi Musallam (Whole Cauliflower in Gravy -Mughlai Style)

          Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the shahi Mughlai dish of Murgh Musallam. In this recipe, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavoured rich gravy. 

          I gave a twist to the original recipe by adding some bottled pickle masala to give an achari flavour. This exotic dish is very delicious and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. So give it a try by following the step by step pictorial recipe to prepare it.

• 1 medium size whole cauliflower
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 mace
• pinch of salt
• pinch of nutmeg powder
• 1 star anise

Marination - 

• 1 cup yoghurt
• salt to taste
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 1/2 tsp. garam masala powder
• 1 tbsp. pickle

Gravy -

• 2 tbsp. oil / ghee 
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 1/2 tsp. garam masala powder
• 10-12 almonds (soaked for 10-15 minutes
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• coriander leaves, sliced almonds and onion rings to garnish 

          Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process.

          In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder.

          Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully  and simmer the other side too for another 4-5 minutes. Drain and keep aside.

          For the marination - In a bowl, mix together yogurt, ginger-garlic paste, pickle and all the dry spices. Rub all over the cauliflower and marinate for 2 hours in the refrigerator.

          For the gravy - Heat oil in a pan and sauté the onions till golden brown. Add the tomatoes and continue to sauté till it is slightly mashed.

          Add the ginger-garlic paste, almonds and all the dry spices (except kasuri methi) mixed with some water to form a paste. Sauté till the oil separates. 

           Keep aside to cool and then blend to a smooth puree. Transfer it to a pan and add the leftover marinade. Sauté till oil separates. Add the kasuri methi and give it a mix.

          Add 1 cup water and bring it to a boil. Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 8-10 minutes. Stir at intervals and keep spooning the gravy over the cauliflower.

          Gently flip it over and simmer, covered for a further 8-10 minutes or till the gravy reduces and the oil separates. Transfer on a serving dish and serve, garnished with coriander leaves, sliced almonds and onion rings.
  

                      Bring sufficient water to a boil along with cinnamon, cardamoms, cloves,
                      bay leaves, mace, salt, star anise & nutmeg powder.

                      Add whole cauliflower & simmer for 4-5 minutes on one side. Flip it
                      over & simmer for 4-5 min. on other side too. Drain & keep aside.

                       Mix yoghurt, ginger-garlic paste, all dry spices & pickle.

                       Rub it all over the cauliflower & marinate for 2 hours.

                       Heat oil & sauté onions till light brown.

                       Add tomatoes & sauté till it is slightly mashed.

                      Add ginger-garlic paste, almonds & dry spices mixed some water. Saute 
                      till oil separates. Cool & blend.

                      Transfer onion paste & the leftover marinade to the pan. Gently
                      simmer till almost reduced. Add kasuri methi & mix well. 

                      Add 1 cup water & place marinated cauliflower & cook, covered on a
                      low flame for 20 minutes. Midway, flip it over & cook the other side.

                        Serve, garnished with coriander leaves, onion rings & chopped almonds.