Name: Gobi Bhaji
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tsp ground coriander; 3 tbsp ghee or vegetable oil; ½ tsp cumin seeds; 1 tsp garam masala; 1 tsp mustard seeds; salt; 1 medium head of cauliflower, cut into even-sized florets (large ones halved); juice of half a lemon; good pinch of curry leaves; ½ tsp ground turmeric or 1 tsp fresh, peeled, and finely grated; 1 small medium-heat green chilli, seeded and finely chopped; 2 tbsp chopped fresh coriander; 20 g (¾ oz) root ginger, peeled and finely grated or chopped; 1 tsp ground cumin; 500 ml(18 fl oz) vegetable stock

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

I’M NOT SURE WHETHER MANY PEOPLE ORDER THIS DISH, but it certainly seems to appear on most Indian restaurant menus. The subtle spices and herbs add to the sweetness of the cauliflower when it goes beyond al dente stage. Give it a try next time you visit your local Indian restaurant.

Ingredients

3 tbsp ghee or vegetable oil
20 g (¾ oz) root ginger</

Method

Heat the ghee in a heavy-bottomed saucepan and add the ginger, chilli, curry leaves, mustard seeds, and spices. Gently cook on a low heat for 2-3 minutes.
Add the cauliflower, lemon juice, and vegetable stock, season with a good pinch of salt and bring to the boil. Stir well, cover and cook on a very low heat, stirring every so often, for 15 minutes, or until they

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Gobi Bhaji

Ingredients

Method

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