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.