Gobi Adraki
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: Indian
Key Ingredients:
Cauliflower
Ginger
About Gobi Adraki
Table of Contents
Ginger flavoured
cauliflower curry
- Cauliflower florets 1½ cups
- Ginger-garlic paste 1 tsp
- Ginger, thin strips to garnish
- Salt to taste
Step 1. Heat sufficient water in a deep non-stick pan, add salt, turmeric powder and cauliflower florets and boil till cauliflower is just done. Drain
Step 2.Heat oil in a non-stick pan, cumin seeds, ginger-garlic paste and onion and saute till onion turns a light brown
cauliflower and reserve the water.
Read MoreIngredients
- Cauliflower florets 1½ cups
- Ginger-garlic paste 1 tsp
- Ginger, thin strips to garnish
- Salt to taste
- Turmeric powder ½ tsp
- Sunflower oil 1 tbsp
- Cumin seeds 1 tsp
- Small onion, thinly sliced ½
- Medium tomato, sliced 1
- Red chilli powder ½ tsp
- Fresh coriander leaves, chopped 1 tbsp
How to Make Gobi Adraki (Stepwise Photos)
Method
- Heat sufficient water in a deep non-stick pan, add salt, turmeric powder and cauliflower florets and boil till cauliflower is just done. Drain cauliflower and reserve the water.
- Heat oil in a non-stick pan, cumin seeds, ginger-garlic paste and onion and saute till onion turns a light brown.
- Add tomato and red chilli powder and mix. Add ¼ cup water used to boil cauliflower. Cook for 2-3 minutes.
- Add cauliflower florets, mix well so the gravy coats the florets.
- Transfer into a serving bowl, garnish with ginger strips and coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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