Monday, June 12, 2017

Adraki Gobi - Cauiflower in Ginger Sauce

Adraki Gobi
My sister and her daughter 'fast' one day every week. It's not a total fast, they just stick to vegetarian cuisine that has no onion or garlic. This cauliflower dish would be ideal for them because it is flavoured simply with ginger and tomatoes.
Fresh, minced ginger would be perfect, to get that strong ginger taste, but I often resort to using ginger paste for convenience.

No water was used in this recipe to keep the cauliflower dry. To make it saucy, add half a cup of hot water at the end and bring everything back to a boil. I added a diced russet potato to suit my Bengali palate, but it may be omitted if you wish.

Serve Adraki Gobi as a side dish especially if you are catering to a vegan and/or vegetarian guest.

1  large cauliflower, cut in small florets
1 russet potato, peeled and diced
2 Tbsp. ginger paste or fresh, minced
1 medium tomato, minced
2-3 green chilies, seeds removed and minced
4 Tbsp. vegetable oil
1/2 tsp. cumin seeds
1/4 cup cilantro, minced
1 tsp. ghee
salt & sugar to taste


  1. Heat oil in a skillet over medium-high heat and sputter cumin seeds & chilies.
  2. Add ginger paste, tomatoes and potatoes.
  3. Stir-fry until potatoes soften and oil resurfaces.
  4. Tip cauliflower into skillet, season with salt to taste and stir well.
  5. Turn heat down to medium-low, cover skillet and simmer until cauliflower cooks.
  6. Stir in 1/4 tsp. sugar, ghee and cook for 2 minutes.
  7. Garnish with cilantro and serve as a side dish with hot rice, or chapatis.

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