Category: Cauliflower

Gobi Chole (Cauliflower with Chickpeas)

“Have you ever met a vegetable that you didn’t like?”

“There is no comparison to the comfort you bring.”

“You are a charming legume.”

“Cuddle with me.”

The result of this legendary love affair between cute cauliflower and charming chickpea is a hearty stew called Gobi Chole. This classic of Bharath cooking is very easy to make and very forgiving. No need to fuss or fidget over the ingredients or lack of. All it needs is love.

Cauliflower and Chickpeas

Gobi Chole
(for 2 or 4 for 2 or 1 meal)

1 tablespoon, peanut oil
1 tablespoon, kasuri methi
1/4 teaspoon, cumin seeds
1 onion – finely chopped lengthwise, about 1 cup
4 ripe tomatoes – finely chopped, about 2 cups
1 small head of cauliflower, florets cut, about 3 to 4 cups
1 cup, cooked chickpeas
1 tablespoon each, garlic-ginger-cilantro paste and garam masala powder
1 teaspoon each, salt and red chilli powder or to taste
1/4 teaspoon, turmeric

Place a large, wide pot over high heat and add oil. When hot, put in the kasuri methi and cumin. Let them sizzle for few seconds. Add onion and sauté to soft brown. Add the tomatoes. Stir and cook until they collapse to soft mush.

Add the cauliflower florets and chickpeas to cooking tomatoes. Stir in ginger-garlic-cilantro paste, garam masala powder, salt, red chilli and turmeric. Add about a cup of water. Cover, and turn the heat to low and cook for 15 to 20 minutes.

To thicken the gravy, I usually blend two tablespoons of coconut, cashews or poppy seeds, depending on what I have at that moment in the kitchen and add the smooth paste to simmering gobi chole along with other seasoning. Alternately, blend and add few tablespoons of cooked chickpeas for a low calorie thickener.

Serve the warm gobi chole over hot chapati/paratha/naan or rice. Simple relish made with onion and chillies, and some homemade dahi adds an authentic dabha experience.

Gobi Chole
Gobi Chole for Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.


WV5 ~ Steamed Cauliflower

Sanna Jaaji (Jasmine) from Backyard
Sanna Jaaji (Jasmine) from Backyard

2 pesarattus (moong dosa) with peanut chutney
A cup of ragi ganji without sweetener

1 pesarattu with a cup of brinjal-tomato curry. The brinjals are homegrown and tasted quite good with tomato masala.
A cup of moong dal rasam
Half carrot and half apple

A glass of cold ginger buttermilk

A cup of steamed cauliflower florets with salt and black pepper
A cup of brinjal tomato curry
A cup of moong dal rasam
For dessert: apple grated and added to a cup of soy milk

Cleaned the whole house. Vacuum, mop the tile floors etc, two hours of sweat inducing workout – morning
Stitched new curtains for the living room. Felt very accomplished and tailory – evening

In retrospect:
Complaint-free day.

Steamed Cauliflower

Tears stream when cauliflower appears on the plate, those were the days from The Wonder Years. From running away to reluctantly having and now actually enjoying cauliflower, I finally feel I made peace with this white ghost like haunting vegetable. When steamed and served, even without any special seasonings, cauliflower shines with sweet simplicity. A delayed revelation.

Steamed cauliflower preparation is easy. Cut cauliflower into big sized florets. Take them in a steam basket.

Bring a pot of water to boil. Insert steam basket and cover. Steam until the cauliflower florets are just tender. Remove the basket and serve the florets warm.

I prefer mine plain. Sometimes I also add a sprinkle of salt, black pepper and lemon juice. Good food.

Steamed Cauliflower Florets
Steamed Cauliflower Florets ~ For Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.


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