Sunday, November 20, 2016

Cauliflower in Yogurt Sauce - Doi Phoolkopi

Doi Phoolkopi
It's hard to keep cauliflower from turning to mush when it's cooked in a gravy base. Today I learned a new trick from the internet food blogs, to microwave the florets for 3 minutes and allow them to soak for 15 minutes in the hot water. The texture remains firm after cooking in the yogurt sauce. Another trick I learned today was to add a teaspoon of besan (chickpea flour) to the Greek yogurt while whipping it, which prevents the curds separating from the whey when it's heated.

To save some cooking time, a can of Del Monte's sliced potatoes came in handy in place of the russet potatoes I would have otherwise used.  

To give this dish a taste of Kashmir, the ground spices consist of Kashmiri mirch (paprika) along with powdered ginger and fennel seed powder.

1 head cauliflower, cut into small florets
1 (15 oz.) can Del Monte sliced potatoes or
   1 russet potato, peeled, diced and boiled for 10 minutes

1 (5.3 oz.) tub Greek yogurt whipped until smooth with
  • 1 tsp. besan/chickpea flour
  • 1 tsp. ground ginger powder
  • 1 Tbsp. Kashmiri mirch/paprika
  • 1 Tbsp. ground fennel seeds
  • salt to taste
4 Tbsp. vegetable oil
1/4 tsp. hing/asafetida powder
1/4 tsp. shah jeera/cumin seeds
1/2 tsp. garam masala powder

4 green chilies, slit
2 Tbsp. cilantro, minced
1 tsp. sugar or to taste
1 tsp. ghee/butter

  1. Microwave cauliflower in water for 3 minutes and soak for 15 minutes. 
  2. Drain cauliflower, reserving liquid for the gravy.
  3. Heat 2 Tbsp. oil, brown cauliflower pieces and set aside.
  4. Heat remaining oil and sputter with hing, shah jeera and garam masala.
  5. Remove from heat and add whipped yogurt by the spoonful until combined with oil and tempering.
  6. Add reserved blanching liquid and stir until smooth.
  7. Over medium heat, bring gravy to a boil and lower heat.
  8. Return cauliflower and potatoes to pan, cover and simmer for 5 minutes.
  9. Adjust salt and sugar to taste and garnish with chilies, cilantro and ghee.
Serve with hot rice or any Indian bread.

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