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Tangy Curd Spiced Cauliflower (Masaledar Dahi Gobi) recipe

Tangy Curd Spiced Cauliflower (Masaledar Dahi Gobi)

by Leena Kohli (@leenakohli)
5.0
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From 2 ratings
Prep Time
10min
Cook Time
20min
Total Time
30min
IndianLunchDinnerSideVegetarian

Are you ready for a delicious, easy-to-make side dish? Look no further than this Tangy Curd Spiced Cauliflower! This dish combines cauliflower's sweet taste with savoury yogurt flavour and a mixture of aromatic spices. It's a perfect balance of flavours that will elevate any meal and please any palate.

Ingredients

4 Servings
  • 1
    Cauliflower (medium-sized) (broken into florets)
  • 1
    Potato (cubed)

    For Curd Mixture

    • 1cup
      Curd
    • 1/2tbsp
      Gram Flour (Besan)
    • 1/2tsp
      Red Chilli Powder
    • 1tsp
      Kashmiri Red Chilli Powder
    • 1/2tbsp
      Coriander Powder (coarsely ground)
    • 1tsp
      Cumin Powder
    • 1tsp
      Turmeric
    • 1tsp
      Salt (as per taste)
    • 1/2cup
      Water

    For Frying and Tempering Cauliflower

    • 4tbsp
      Mustard Oil
    • 1pinch
      Asafoetida
    • 1tsp
      Mustard Seeds
    • 1
      Bay Leaf
    • 2
      Green Chilli (chopped)
    • 1tsp
      Ginger (chopped)
    • 1/2tbsp
      Kasuri Methi
    • 1/2tsp
      Garam Masala
    • 1/2cup
      Water (optional)

    Method

    1. Rinse the cauliflower florets and cubed potatoes under running water to remove any dirt.

    2. Drain the florets and pat them dry with a clean kitchen or paper towel to remove as much moisture as possible.

      Step 1.1: Drain the florets and pat them dry with a clean kitchen or paper towel to remove as much moisture as possible

    For Curd Mixture

    1. Mix curd, gram flour, red chilli powder, kashmiri red chilli powder, coriander powder, cumin powder, turmeric, salt and water in a mixing bowl.

      Step 2.1: Mix curd, gram flour, red chilli powder, kashmiri red chilli powder, coriander powder, cumin powder, turmeric, salt and water in a mixing bowl
    2. Mix well and make a smooth paste.

      Step 2.1: Mix well and make a smooth paste

    For Frying and Tempering Cauliflower

    1. Heat oil in a heavy-bottomed pan over medium heat until it reaches its smoking point. Once the oil starts to smoke, turn off the heat and let it cool to room temperature.

    2. Reheat the oil until hot on medium to high flame.

    3. Add asafoetida, mustard seeds, and bay leaf. Once they splutter, add green chilli and ginger. Fry for a few seconds or until fragrant.

      Step 3.1: Add asafoetida, mustard seeds, and bay leaf
      Step 3.2: Add asafoetida, mustard seeds, and bay leaf
    4. Add the cauliflower florets and potatoes to the pan. Fry them for about 8-10 minutes or until golden brown and slightly crispy. Stir occasionally to ensure they are cooked evenly on all sides.

      Step 3.1: Add the cauliflower florets and potatoes to the pan
      Step 3.2: Add the cauliflower florets and potatoes to the pan
      Step 3.3: Add the cauliflower florets and potatoes to the pan
    5. Reduce the heat from low to medium heat and add the curd mixture to the pan. Mix the vegetables well until evenly coated.

      Step 3.1: Reduce the heat from low to medium heat and add the curd mixture to the pan
    6. Add half cup water, if needed, simmer and cook for 7-8 minutes until the vegetables are done, and the mixture thickens. Stir occasionally.

      Step 3.1: Add half cup water, if needed, simmer and cook for 7-8 minutes until the vegetables are done, and the mixture thickens
      Step 3.2: Add half cup water, if needed, simmer and cook for 7-8 minutes until the vegetables are done, and the mixture thickens
    7. Add garam masala and kasuri methi. Mix well.

    8. Garnish with chopped coriander.

    9. Turn off the heat and let it rest for a few minutes.

    10. Serve hot with roti or rice as a side dish.

    Tips & Tricks

    1. Cauliflower florets should be dry (as much as possible) to ensure they get crispy and golden brown when frying.

    2. Cauliflower florets, if wet, will not get a crispy texture when fried; they will steam instead.

    3. You should heat oil until hot before adding the florets and potatoes to create a nice crust and cook them evenly.

    4. I have used mustard oil for this recipe, and you can use any cooking oil of your preference.

    5. You can adjust the amount of oil depending on your preference for the crispiness you desire.

    6. You can also add some water and cook to get the desired consistency of the gravy.

    7. You can also make this recipe vegan and gluten-free by substituting curd and flour with suitable alternatives. Using alternative ingredients may affect the texture and flavour of the dish.

    Reviews

    5.0
    starstarstarstarstar
    From 2 ratings
    j

    jin73

    starstarstarstarstar

    n

    noodleninja

    starstarstarstarstar

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    Recipe by

    Leena Kohli

    (@leenakohli)

    Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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