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| 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.
