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Home Dish Doi Fulkopi or Gobhi Roast/Korma (No Onion-Garlic)

Doi Fulkopi or Gobhi Roast/Korma (No Onion-Garlic)

Name: How to cook Doi Fulkopi or Gobhi Roast/Korma (No Onion-Garlic) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Doi Fulkopi or Gobhi Roast/Korma (No Onion-Garlic)

Quite an old & traditional way to prepare this particular dish…when you’re encountered with the unannounced guests at your place & a few amongst them are even strictly vegetarian, not to even take the onion-garlic…That’s the time, it plays a pivotal role in treating & welcoming your guests with the minimal spices, No Onion-Garlic dish yet, absolutely a delectable one #BoxWeek15 #Cauliflower #CooksnapChallenge

Ingredient

Food ration :

4-5 people

Cooking time :

35-45 mins (prep to dish)

Medium sized Cauliflower: Cut into medium sized Florets- Slightly parboiled with some salt & turmeric- strained & set aside

To Taste

Salt

1 Cup

Plain Yoghurt: Well Beaten with 1 tsp Sugar

2tsps

Ginger Paste

1 tsp

Sugar: Optional (Highly Recommend to get the correct flavours in the dish since we’ve used 1 Cup full plain yoghurt)

1 tsp

Red Chilli Powder

3-4

Green Chillies: Slit

1 tsp

Kashmiri Red Chilli Powder

2 tbsps

Cooking Oil

1-2 tbsps

Ghee

1 tsp

Coriander Powder

1 tsp

Cumin Powder

1 tsp

Bhuna Masala: Dry Roasted PanchPhoron & Whole Dry Red Chillies

1 tsp

Garam Masala Powder: Homemade

Tempering Spices: Bay Leaf

Whole Dry Red Chilli

3-4

Green Cardamoms

Black Cardamom

1 inch

Cinnamon Stick

4-5

Cloves

1/4 Cup

Onion Birista: Optional- Recommend

Cooking instructions

* Step 1

Firstly: Cut the entire cauliflower into medium sized florets, wash well & parboil it with some salt & turmeric for about 4-5 mins or so- Drain the water & strain it & set aside for sometime now while we get ready with the rest other ingredients

* Step 2

In a blender jar: Add in all the aforementioned dry & wet ingredients altogether along with the curd…(except the tempering spices & the cooking oil & ghee & the garnishes)….

* Step 3

Mix everything well together until nicely blended & well combined 👇🏻 & keep everything ready & handy….While, in the meantime- we slightly sauté the parboiled cauliflowers by adding some oil for about 3-5 mins time until lightly golden brown

* Step 4

Now, in a separate pan/kadhai: Add in the oil & ghee together (keeping a tbsp of ghee in the reserve for later use), add in the tempering spices to it & allow them to splutter & turn aromatic….

* Step 5

Once it’s aromatic: Pour in the entire blended spiced yoghurt mixture to it & adding some more water to the blender jar- wash it off entirely with all its remnants & pour into the pan & cook on the medium-low flame with the lid on, until the oil surfaces upto the pan

* Step 6

Keep a close check on it while stirring occasionally in between- Once the oil surfaces upto the pan- Add in the gently sautéed & more than half cooked cauliflowers into the mixture

* Step 7

Stir everything well together until nicely combined and well blended & incorporated- At this point- checkout the seasonings & the spice levels…once that’s done ✅ Again, put back the cover of the pan and let it cook on the low-medium flame for about another 5-6 mins time

* Step 8

Stir occasionally in between in order to ensure that it doesn’t catch the bottom of the pan- 👇🏻 Finally, add in the reserved ghee, bhuna & garam masala- mix everything nicely together but very gently

* Step 9

Again, put back the lid- Turn off the flame and allow it to rest on the hot oven in its standing position for another 8-10 mins time before serving it piping hot with any Pulao/Hot Steamed Rice or any kind of Indian Breads of your choice…