Author Notes: My twist on an Indian classic. – micki barzilay —micki barzilay
Food52 Review: Micki Barzilay’s Cauliflower – Gobi – Indian style is a hearty, healthy, delicious vegetarian main dish just right for supper on a cool fall evening. Micki pairs the cauliflower with canned chickpeas instead of potatoes (as in traditional Aloo Gobhi)) a nice little trick that streamlines preparation and cooking time. With juicy tomatoes, one cup of water was more than enough. Also note the sweet spicy mustard called for is a prepared mustard, not mustard seeds. I served this Gobi with brown rice, and mixed the leftovers together for a great brown bag lunch. The chopped cilantro makes a fresh, pungent garnish that really compliments the soft, tangy cooked vegetables. – Apple Annie —The Editors
Serves: 4-6
Ingredients
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1
large cauliflower
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1
can of cooked garbanzo beans
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2
green chilies
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1
small onion
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4-6
Tomatoes (tempered to remove skin)
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1
tablespoon extra virgin olive oil
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1
teaspoon chili oil
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1
teaspoon spicy & sweet mustard
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1
teaspoon garam masala
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2
threads of saffron
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6
curry leaves
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water as needed
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salt to taste
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4
sprigs of coriander
Directions
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Heat oil in fry pan add mustard ,cut onions, green chillies (chopped finely), curry leaves, & saffron. Saute till golden brown then
Add water,cauliflower florets, chili oil, and mix together , Add garbanzo beans, skinned cubed tomatoes, garam masala, salt & water (as needed to maintain liquid sauce) , cook florets until soft .Garnish with finely chopped coriander.
/22a60be8-dfb8-4f79-a809-305be18a1985--Cauliflower-Gobi_Indian_Style.JPG "Cauliflower - Gobi- Indian Style 2")
