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Home Dish Kashmiri: Wazwan Cauliflower Yakhni

Kashmiri: Wazwan Cauliflower Yakhni

Name: How to cook Kashmiri: Wazwan Cauliflower Yakhni - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Kashmiri: Wazwan Cauliflower Yakhni

Just try this out very dish...absolutely difficult to pan down in mere a few words... Certain feelings are absolutely inexplicable & just simply be sensed & well fathomed on one’s own... This one’s...ONE SUCH RECIPE #GA4 #WK24 #Cauliflower

Ingredient

Food ration :

3-4 people

Cooking time :

45 mins

Cauliflower: Big-Nicely washed, cleaned & parboiled, strained & patted dry before frying (ensure it to be dried completely- hot oil splash in contact with the water remains in it can be a disaster)

500-600 gms

Plain Curd: Well Whisked or Beaten- Then, fried (will be explained)

Tempering Spices: Bay Leaf: Optional

1-2

Dry Red Chillies

Black Cardamoms

4-5

Green Cardamoms

1 inch

piece Cinnamon Stick

1 tsp

Black Peppercorns: Freshly Cracked

1 tsp

Red Chilli Powder

1/2 tsp

Turmeric Powder: Optional (This recipe doesn’t call for it)

Star Anise

1 Strand

Mace/Javitri

1/4 tsp

Nutmeg Powder

1 tbsp

Garlic Cloves: Pounded

1 tbsp

Fennel Powder

1 tsp

Dry Mint Powder

1 tsp

Ginger Paste or Pounded: Optional

1.5 tbsps

Ghee

6-8 tbsps

Cooking Oil: For frying the cauliflower & the rest of the entire cooking process

2-2.5 Cups

Water (RT)

Cooking instructions

* Step 1

Firstly: Cut, wash & parboil the Cauliflower Florets into big chunks- (Else, in the process of cooking it’d turn absolutely mushy)- In a large heavy bottomed pan, pour in some water with some salt & a pinch of turmeric powder & allow it to boil for just 2 mins time

* Step 2

Once done: Drain the water, strain & pat dry...Now in a fry pan/wok/kadhai: Heat up some oil- Now, fry the Gobhi pieces carefully & gently, without breaking the florets until nicely lightly golden brown- Set aside

* Step 3

Now, in another pan/wok/kadhai: Heat up over the high flame & add in the well whisked curd & keep on stirring continuously & vigorously until the boil comes (this process is very important, so as not to curdle the curd- This is called: ‘Frying’ of the Dahi

* Step 4

Once the boil comes in it- Put the flame to low-medium, allow it to cook for another 2 mins time & then, turn off the flame & let it sit on the hot oven itself until required for later use

* Step 5

Now, in another frying pan/wok/kadhai: Add in the sautéed Gobhi- Add in 2 Cups water, all the rest other tempering spices & allow it to cook with its lid on for about 5-6 minutes on the medium flame until it starts boiling well

* Step 6

Once it’s boiling full: Checkout the doneness of the same & add in the fennel seeds powder, onion birista, red chilli powder, ghee & salt & also the cooked Dahi...mix everything well together gently, until well combined

* Step 7

Put the lid back & keeping on the medium-high flame, cook until done completely as desired- the gravy should reduce a bit & thicken, leaving the ghee floating on the top...

* Step 8

In between, stir very gently & carefully- occasionally while it’s cooking...Don’t over cook (Cauliflower doesn’t take much time to get well cooked)

* Step 9

Once it’s almost done: Sprinkle the dry mint leaves now, at this point- Give it all a really good mix until nicely combined and well incorporated

* Step 10

Cover it back: Allow it to again cook for another 1-2 mins time, turn off the flame- Let it sit on the hot oven top for at least another 15-20 mins time before serving it piping hot...Goes well with hot steamed rice, mostly but can also alternate between the rice or plain phulkas/chapatis