November 12, 2006
Since my rant about Indian food not being 100% spicy, I have been on a personal mission to unearth the more subtle dishes from the country. Malai gobi is a truly subtle dish that even beginner cooks can make standing on their heads!
The trick is to use fresh cauliflower for its full flavour. This dish is great eaten Indian style or as a veggie side dish to roast meats.
This recipe serves 2-4 depending on what you’re having with it:
1 whole cauliflower, cut into bite sized florets
Half a cup milk
Half a cup yoghurt
4 green chillies, slit down the middle
Half tsp sugar
4 green cardamoms
2 bay leaves
1 tbsp sunflower oil
Salt to taste
Mix the milk and yoghurt together.
Heat the oil and when hot, chuck in the whole spices – cloves, cardamoms. cinammon and bay leaves. When they start going brown, add the sugar and let it caramelize into a lovely red colour.
Take the pan off the flame for a minute and mix in the milky yoghurt. Lower the flame to a low to medium and put the pan back on. Don’t worry if the milk spilts – it will make no difference to the taste.
Stirring the mixture well, add in the cauliflower. Cover the pan until the florets are soft. This should take 5 – 10 minutes.
Take the lid off and add the green chillies. Turn the flame up and keep cooking until the water in the pan dries up and the cauliflower is cooked. Add salt to taste.
Hi Puneet – Sadly I am not American. I am based in the UK. Hopefully you could do with some Indian chicken recipes, coz that’s what this blog is about.
By the way – malai gobi is about the most non-Panju recipe you could find!! Enjoy, anyway…
Your server time tells me this website is not run of India but somewhere in the US. Keep up the good work, whosoever it is back there in Yank land. Send me some good American recipes. I really like Americans as People and could do with some of their chicken recipes.
Hey I am an Indian, in Nepal for holiday and have invited a Japanese friend over to the place where I am staying with my Nepalese and Kenyan friends. I liked this recipe for its non spicy (Read Panju) flavours. Will keep you posted of the feedback.
If anyone is reading this live, wanna put on a live web cam show while I make it. I am known as the King of Gizmogiri (Gizmos) back home in India!
Wonderful and informative web site. I used information from that site its great.
I had some cauliflower I was looking to do something interesting with – did a search and found this post — just cooked it for lunch and it was delicious. Actually, I made a couple of substitutions due to lack of supplies (goat milk instead of regular milk, sesame oil instead of sunflower oil), but it still came out great.
Thanks so much!
Mallika!! the great thing about your recipes is that i can call someone to dinner and be brave enough to try something for the first time and KNOW it will be awesome. it was! we had a great dinner!!
I’m bored of the less spicy dishes myself! More hot stuff coming up this week.
Great idea about the post. I’ll have a think…
As someone who loves spicy food, I hope you won’t feel too obliged to concentrate on more subtle dishes.
However, this recipe looks great and I’ll give it a try if I can locate any green chilies in Tokyo. BTW, if you know of any substitutes for some ingredients (like curry leaves), I’d love to read a post on such substitutions so I could make more dishes.
Thanks for your great site!