Lacto: Dum Gobi
Submitted by mindscrambler13
Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.
YIELD
3 servingsPREP
25 minCOOK
20 minREADY
45 minDum gobi is a North Indian way with cauliflower: the florets steamed until just tender, then simmered into a thick, golden, spice-laden gravy with sweet green peas.
The flavor base is a fresh-ground masala of onion, garlic, ginger, green chili, and a whole pantry of warm spices, coriander, turmeric, garam masala, cardamom, cinnamon, and clove. Frying it well, stirring all the while, is what blooms the spices and builds depth.
The gravy gets its body from yogurt beaten with chopped tomatoes. A word of care here: stir it in off the heat and keep stirring, so the yogurt blends in creamy and smooth instead of splitting.
Steaming the cauliflower separately is the smart move, since it keeps the florets in distinct, tender chunks rather than dissolving into the sauce. Turmeric lends that signature saffron-gold color, and a shower of fresh cilantro and mint finishes it.
Chef Tips
- Steam the cauliflower just to tender and add it near the end, so it stays in chunks instead of going mushy.
- Whisk the yogurt with the tomatoes and stir it in off the heat, stirring constantly, so it doesn’t curdle.
- Fry the masala paste thoroughly until the oil separates; that’s when the spices have bloomed.
- For a richer, restaurant-style gravy, blend in the optional almonds or cashews.
Variations
- Add diced potato with the cauliflower for the classic aloo gobi pairing.
- Stir in a splash of cream or coconut milk for a milder, silkier korma-style sauce.
- Adjust the green chili and cayenne up or down to set your heat level.
Ingredients
Directions
Toss cauliflower and peas in one of the inner bowls of the pressure cooker. Wash with water and drain. Sprinkle with some salt.
Steam this in the pressure cooker. (you can cook rice in the other bowl of the pressure cooker simultaneously).
Meanwhile, chop the tomatoes; dice the onions.
Grind into paste: half the onions, together with the other ingredients for the masala.
Heat a little oil, add cinnamon, cloves, and remaining onions. Fry until onions are turning golden. (if you’re going for the pretentious touch, you can add the almonds/cashews now.)
Add the masala paste and mix/fry well, stirring continuously.
Beat the yogurt with the tomatoes. Stir into the frying pan.
Turn off the heat and cover, (but keep stirring frequently). Wait for the pressure cooker to release pressure gradually until it is safe to open.
Add cauliflower and peas to the frying pan, turn the heat back on and add a cup of water with salt according to taste. Cook until gravy thickens.
The ideal appearance is a chunks of cauliflower in thick saffron coloured gravy (color comes from the turmeric).
Garnish with your choice of freshly chopped cilantro, mint and any other unidentifiable herbs shredded green chili peppers, finely chopped green and red bell peppers.
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