Tangy Curd Spiced Cauliflower (Masaledar Dahi Gobi)

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
- 1Cauliflower (medium-sized) (broken into florets)
- 1Potato (cubed)
For Curd Mixture
- 1cupCurd
- 1/2tbspGram Flour (Besan)
- 1/2tspRed Chilli Powder
- 1tspKashmiri Red Chilli Powder
- 1/2tbspCoriander Powder (coarsely ground)
- 1tspCumin Powder
- 1tspTurmeric
- 1tspSalt (as per taste)
- 1/2cupWater
For Frying and Tempering Cauliflower
- 4tbspMustard Oil
- 1pinchAsafoetida
- 1tspMustard Seeds
- 1Bay Leaf
- 2Green Chilli (chopped)
- 1tspGinger (chopped)
- 1/2tbspKasuri Methi
- 1/2tspGaram Masala
- 1/2cupWater (optional)
Nutrition (per serving)
Calories
256.0kcal (12.8%)
Protein
6.1g (12.26%)
Carbs
15.9g (5.77%)
Sugars
3.0g (6%)
Healthy Fat
16.5g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
How to make Tangy Curd Spiced Cauliflower (Masaledar Dahi Gobi)
Rinse the cauliflower florets and cubed potatoes under running water to remove any dirt.
Drain the florets and pat them dry with a clean kitchen or paper towel to remove as much moisture as possible.
For Curd Mixture
Mix curd, gram flour, red chilli powder, kashmiri red chilli powder, coriander powder, cumin powder, turmeric, salt and water in a mixing bowl.
Mix well and make a smooth paste.
For Frying and Tempering Cauliflower
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.
Reheat the oil until hot on medium to high flame.
Add asafoetida, mustard seeds, and bay leaf. Once they splutter, add green chilli and ginger. Fry for a few seconds or until fragrant.
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.
Reduce the heat from low to medium heat and add the curd mixture to the pan. Mix the vegetables well until evenly coated.
Add half cup water, if needed, simmer and cook for 7-8 minutes until the vegetables are done, and the mixture thickens. Stir occasionally.
Add garam masala and kasuri methi. Mix well.
Garnish with chopped coriander.
Turn off the heat and let it rest for a few minutes.
Serve hot with roti or rice as a side dish.
Nutrition (per serving)
Nutrition (per serving)
Calories
256.0kcal (12.8%)
Protein
6.1g (12.26%)
Carbs
15.9g (5.77%)
Sugars
3.0g (6%)
Healthy Fat
16.5g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Cauliflower florets should be dry (as much as possible) to ensure they get crispy and golden brown when frying.
Cauliflower florets, if wet, will not get a crispy texture when fried; they will steam instead.
You should heat oil until hot before adding the florets and potatoes to create a nice crust and cook them evenly.
I have used mustard oil for this recipe, and you can use any cooking oil of your preference.
You can adjust the amount of oil depending on your preference for the crispiness you desire.
You can also add some water and cook to get the desired consistency of the gravy.
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.
FAQS
How can I make Tangy Curd Spiced Cauliflower (Masaledar Dahi Gobi) vegan?
To make this Tangy Curd Spiced Cauliflower vegan, simply substitute the curd (yogurt) with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt. Ensure that the yogurt is unsweetened and unflavored for the best results.
What are some good side dishes to serve with Tangy Curd Spiced Cauliflower?
Tangy Curd Spiced Cauliflower pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside a fresh salad or a cooling cucumber raita to balance the spices.
Can I store leftover Tangy Curd Spiced Cauliflower, and how long will it last?
Yes, you can store leftover Tangy Curd Spiced Cauliflower in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it in a pan over low heat or in the microwave until heated through.
What can I use instead of gram flour (besan) in this recipe?
If you don't have gram flour (besan) on hand, you can use all-purpose flour or chickpea flour as a substitute. However, keep in mind that using all-purpose flour may alter the flavor slightly.
What is the cooking process for making Tangy Curd Spiced Cauliflower, and how long does it take?
To make Tangy Curd Spiced Cauliflower, start by rinsing and drying the cauliflower and potatoes. Prepare a spice and yogurt mixture, then heat mustard oil and add spices. Fry the vegetables until golden, mix in the yogurt mixture, and simmer until cooked. The entire cooking process takes about 30-40 minutes.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes π©βπ³β¨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes π©βπ³β¨...
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