Gobi Bhaji

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

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</

Asia
India
Side dish
Vegetarian
Gluten-free

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