Guncha-o-Bahar

Name: Guncha-o-Bahar
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 25 g/4 tsp Ginger paste; 25 g/4 tsp Garlic paste; 30 ml/2 Tbs Lemon juice; Groundnut Oil to deep fry; 5 g/1 tsp Turmeric; Salt; 1 kg/2¼ lb Cauliflower; 15 ml/1 Tbs Milk; 100 ml/7 Tbs Malt Vinegar; 5 g/1 tsp Red Chilli powder; 3 g/½ tsp Cumin powder; 50 g/⅓ cup Gramflour; 50 g/⅓ cup Onions; 75 g/6 Tbs Ghee; 60 g/2 Tomato puree; 30 g/5 tsp Almond paste; 120 g/4 Khoya*; 220 g/1 cup Yoghurt; 10 g/2 tsp Fennel powder; 5 g/1 tsp Coriander powder; 3 g/½ tsp Turmeric; 3 g/½ tsp Red Chilli powder; ½ g/1 tsp Saffron; 3 g/½ tsp Garam Masala

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

It is rare for Indians to cook vegetables with exotica like saffron and almonds, Guncha-o-Bahar is a rich exception.

Ingredients

1 kg/2¼ lb Cauliflower
5 g/1

Asia
India
Main course
Gluten-free
Vegetarian

Method

Preparation

THE CAULIFLOWER: Clean, cut into large florets and wash. Boil water (approx 2 litres/8⅓) cups) in a handi, add turmeric, salt and lemon juice, blanch for 5 minutes. Drain.

THE MARINATION: Mix red chillies and salt with the ginger and garlic pastes, rub the blanched florets with this mixture, arrange in a shallow dish and douse wit