Kadhai Gobi, Spicy Cauliflower Side Dish

I personally love cauliflower, be it in any form -paratha, side dish, Manchurian etc etc. In short, it is my favorite vegetable. There are so many compromises that one needs to make in a marriage. One such sacrifice for me is not being able to eat or even cook Gobi/cauliflower when my husband is around. It happened once when he was eating gobi sabzi and he saw moving worm or keeda in it and rest as we say is the history. An apt equation that could explain his hatred towards gobi is- dislike for gobi = love for chocolate. Now you understand how serious I am? Sigh!

My friends know my love for gobi and they have been asking, no rather teasing me as there is no gobi recipe in my blog. Eh! I was getting fed up narrating to them the above stated story. So, recently Mr. Husband went for an official trip, I gathered all my strength to bring this beautiful flower at home. Oh! So happy I was! *evil smile*. After quick search on the net I opted to go for Kadhai Gobi. It is not a new dish but just that it is not very common like other gobi recipes.

I really wanted to start this post by explaining what kadhai is (Indian wok), but I am not in the mood. Come on, you guys can understand my excitement...right? This cauliflower dish is mix of spices, yogurt, garlic, onions with florets cooked in the kadhai. So those of you who are lucky enough to be able to cook gobi daily, trust me it is such a delight that you will delve into this traditional Indian affair every day.

Ingredients:
1 medium cauliflower separated into florets
1 medium onion sliced
4 tablespoons yogurt/dahi
2 green chillies slit
1 teaspoon ginger garlic paste
½ teaspoon cumin seeds/ jeera

½ teaspoon mustard seeds/ rai
2 tablespoons oil

1 teaspoon red chilli powder
1 tsp coriander powder
½ teaspoon garam masala powder
A pinch of turmeric powder
A pinch of asefoetida/hing

Salt to taste
2 teaspoon coriander leaves for garnish

Method:

1. Mix all the dry ingredients except salt with little water and keep aside.
2. Boil a big pot of water with 1 tablespoon of salt and let the cauliflower sit in it for about 4 to 5 minutes. Drain and keep aside. 
3. Pour oil in kadhai and let it heat. When hot, add cumin seeds, mustard seeds and let it splutter.
4. Add in it slitted green chilled and ginger garlic paste with 2 tablespoons water. Mix.
5. Now add chopped onions and let it cook till it becomes pink and soft.
6. Put the drained cauliflower in the kadhai with the spices mixture. Add ½ cup of water and let it cook covered on medium heat till gobi becomes soft.
7. Lastly add beaten yogurt and coriander leaves and mix well. Cook covered for 2-3 minutes more. Evaporate all the water from gobi.
8. Serve hot as a side dish.

Notes:

Tomatoes can also be used instead of yogurt.

Ginger and garlic paste is optional but if added it surely enhances the flavor.

This also acts as sandwich stuffing, or like me roll up in your parathas and enjoy.

Taste:

Spicy, tangy.