GOBI AND KAJU DO PYAZA (Indian Cauliflower Curry Recipe with Vegan Option)

Gobi and Kaju Do Pyaaza/Piaza is a creamy, rich and delicious cauliflower and cashew north Indian style Mughlai curry in a lip smacking onion gravy; a perfect side dish with any meal!

For a nut free version, feel free to omit cashews totally and use only cauliflower and green peas!

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Make it this way with some yogurt in the marinade or make it completely vegan omitting the yogurt or using coconut cream.

Who does not love Indian curries and if they are delectable like this one, then it is sure to disappear off plates, scooped up by chunks of roti, parathas or naan!

Make it vegan or not, you are going to love this delicious, homestyle but restaurant like Gobi Kaju Do Pyaaz/Pyaza my way!

Detailed Step-wise Instructions and printable RECIPE CARD are posted below.

HOW DID I COME UP WITH THIS DISH?

Every person who has tasted Indian dishes loves them for the myriad of spices and flavors be it from the north, south, west or east Indian states.

The more popular version of a mouthwatering north Indian dish is Paneer Do Pyaza – chunks of soft, melt-in-mouth paneer (Indian cottage cheese) enveloped in a creamy onion gravy!

When I came across another version of this from a foodie on FB (Ruchika Anand), I was so enamored by it and had to make my version using cauliflower! Many in my family are not too fond of paneer, so I decided to make Gobi/Cauliflower Do Pyaza.

Me being crazy for nuts, especially cashew nuts, I could not resist adding this to this divine curry for a lovely “nutty” and rich bite! So Gobi and Kaju Do Pyaza it was going to be!

WHAT DOES “DO PYAZA” MEAN:

Pyaz is “onion” in hindi and “do” is two; here it means “twice”. Basically, onions are added in 2 stages in the curry; once, caramelized in the gravy and again at the end; hence the name “do pyaza”! In Persian too “do piazza” means “two onions”.

This is an absolute treat for onion and cashew lovers!

INGREDIENTS NEEDED FOR GOBI DO PYAZA:

• Of course, main ingredient is onions and lots of them; onions are caramelized in the beginning as part of the gravy; and just before finishing the curry, cut into chunks added at the end for that fresh onion flavor with that crunchy, creamy texture in every bite!
• Cauliflower/gobi in place of paneer; cut into bite-sized florets. You can use tofu too in the vegan version.
• For a more shahi/royal feel of the dish, I love to add nuts and cashew nuts is the star here. Split into two and sauté until golden for a lovely flavor and crunch. Or, if you do not like getting nuts in your dish, feel free to blend some and add. For a nut-free version, feel free to totally omit it.
• Green peas add a mild sweet bite and of course lends a lovely green hue to the dish; this is optional.
• A ripe tomato or two to add body to the gravy as well as the sour element to the dish.
• Fresh ginger and garlic, the quintessential aromatics in most Indian curries.
• Any curry must have spices and you will need some basic spices easily available in any pantry – to name a few; green cardamoms, bay leaf, cumin seeds, coriander powder, cumin powder, crushed kasoori methi/dried fenugreek leaves etc.
• For creaminess and richness to the dish, I have used a couple of tablespoons of thick coconut milk. If you are not vegan, you can use yogurt or even fresh cream too. Again, if you are blending the gravy, this is optional too.
• Of course, if you love cilantro, then feel free to add freshly chopped cilantro or coriander leaves as a final garnish.
• Other ingredients are the basics - oil and salt.

Detailed Step-wise Instructions and printable RECIPE CARD are posted below.

STEP-WISE INSTRUCTIONS TO MAKE GOBI AND KAJU DO PYAZA:

PREPARATION OF VEGETABLES:

• Cut cauliflower/gobi into small florets.
• Puree tomatoes and set aside.
• If using fresh/frozen green peas, boil in a little water until cooked and set aside.

TO MAKE THE MARINADE:

• In a large bowl, add the oil and dry spice powders.
• Stir in gobi florets and mix to coat evenly. This first step will help in the masalas to adhere to the cauliflower.
• Add the curd/yogurt and mix well; set aside for 5 to 10 minutes. Omit it if vegan.

MAKING THE GOBI DO PYAAZA:

• Heat 3 tbsp oil in a large saucepan and once hot, add the cashew halves. Sauté on medium heat, stirring continuously until lightly fried and light golden in color; remove and set on paper towel lined plate.

• In the remaining oil, fry marinated gobi florets on medium high heat, stirring often until slightly cooked and a bit charred. Remove and set aside.

In the same oil, if there is any leftover (or add some more), add the whole spices; cardamoms, bay leaf and cumin seeds.

Sauté on medium heat for a few seconds.

Add the chopped onions and sauté for a minute on two until slightly softened.

Tip in the grated ginger and garlic and fry until the raw smell is gone; a minute or two.

Stir in the tomato puree.

Add the dry spice powders – coriander, haldi and cumin powders and fry on medium heat, stirring continuously until the oil starts to separate from the mixture.

Add required amount of water (about 1 to 1 ½ cups) to make the gravy.

Add salt to taste and bring to a boil.

As soon as it starts to boil, stir in roasted gobi and cashew nuts and the cooked green peas. Mix well.

(At this stage, you can blend this to make a paste for a creamier gravy and then transfer back to the pan)

Stir in the onion petals and cook for another 3 to 5 minutes.

Just before removing from heat, stir in fresh cream/yogurt/coconut milk; again optional and mix well.

Simmer for a couple of minutes; adjust consistency and taste of gravy to your liking.

Garnish with crushed kasoori methi and coriander leaves; mix well and serve hot with any roti, chapatti, parathas, naan etc.!

GOBI DO PYAZA without nuts and with blended masala....I just blended the masala and added veggies without cream or yogurt or coconut milk. If you want, you can blend some cashews with the masala to add for creaminess or thickness.

We enjoyed this batch with some fresh moringa leaves parathas!

SERVING SUGGESTIONS:

Like any Indian curry, Gobi and Kaju Do Pyaza goes well with any Indian flat bread like rotis, parathas, naan etc.! We enjoyed it with some soft and super moist Avocado and Spinach Parathas!

Make it a dry curry and use it as a side dish with rice and dal.

Another way to enjoy would be to scoop up some with fresh bread slices too! Serve it with anything you like and wow your family and friends with this delectable, delicious, divine and super delicious Gobi and Kaju Do Pyaza!!

If you do make this curry, please give me a shout out on Instagram using the hastag #curryandvanilla16, leave a comment and give a rating in the box below and/or share on my Facebook page!

Enjoy Foodie Friends and Happy Cooking/Eating!

If you love cauliflower, here are some more delightful ways to enjoy them:

• Tandoori Gobi Tikkas
• Gobi Bhujana
• Gobi Kurkuri
• Shahi Gobi Kurma

Lets rustle up some super delicious Gobi and Kaju Do Pyaza:

Print

GOBI AND KAJU DO PYAZA (Indian curry with cauliflower and cashew with a vegan option)

A creamy, rich and delicious cauliflower and cashew Mughlai curry in a lip smacking onion gravy; a perfect side dish with any meal!

Course Main Course, Side Dish

Cuisine Indian, Mughlai, North Indian

Prep Time 15 minutes

Cook Time 30 minutes

Author Vanitha Bhat

Ingredients

• 2 – 2 1/2 cups gobi/cauliflower florets
• ¼ to ½ cup split cashew nuts optional
• ¼ to ½ cup frozen green peas
• 1 small onion cut into petals or cubes (about 1/3 cup)

FOR THE MARINADE:

• 2 tbsp neutral cooking oil
• 1 tbsp Kashmiri red chili powder
• 1 tsp chaat masala powder or amchur/dry mango powder
• 1 tsp crushed kasoori methi/dry fenugreek leaves)
• ½ tsp haldi/turmeric powder
• Dash of black pepper powder
• 2 tbsp curd/yogurt omit if vegan

FOR THE GRAVY:

• 3 tbsp oil/ghee or oil + ghee
• 2 green cardamoms
• 1 large bay leaf
• 1 tsp jeera/cumin seeds
• 1 medium finely chopped onions
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 to 3 large tomatoes pureed
• 1 tbsp coriander powder
• 1 tsp cumin powder
• ½ tsp haldi/turmeric powder
• ¼ cup onion petals
• 2 to 3 tbsp fresh cream or even yogurt or coconut milk
• Salt to taste

FOR GARNISH:

• Crushed kasoori methi/dry fenugreek leaves
• Freshly chopped coriander leaves/cilantro

Instructions

PREPARATION OF VEGETABLES:

1. Cut cauliflower/gobi into small florets.
2. Puree tomatoes and set aside.
3. If using fresh/frozen green peas, boil in a little water until cooked and set aside.

TO MAKE THE MARINADE:

1. In a large bowl, add the oil and dry spice powders.
2. Stir in gobi florets and mix to coat evenly. This first step will help in the masalas to adhere to the cauliflower.
3. Add the curd/yogurt and mix well; set aside for 5 to 10 minutes.

MAKING THE GOBI DO PYAAZA:

1. Heat 3 tbsp oil in a large saucepan and once hot, add the cashew halves, if using. Sauté on medium heat, stirring continuously until lightly fried and light golden in color; remove and set on paper towel lined plate.
2. In the remaining oil, fry marinated gobi florets on medium high heat, stirring often until slightly cooked and a bit charred. Remove and set aside.
3. In the same oil, if there is any leftover (or add some more), add the whole spices; cardamoms, bay leaf and cumin seeds.
4. Sauté on medium heat for a few seconds.
5. Add the chopped onions and sauté for a minute on two until slightly softened.
6. Tip in the grated ginger and garlic and sauté until the raw smell is gone; a minute or two.
7. Stir in the tomato puree and the dry spice powders – coriander, haldi and cumin powders and fry on medium heat, stirring continuously until the oil starts to separate from the mixture.

8. At this stage, you can blend it to form a thick gravy paste.

9. Add required amount of water (about 1 to 1 ½ cups) to make gravy like consistency.

10. Add salt to taste and bring to a boil.
11. As soon as it starts to boil, stir in roasted gobi and cashew nuts and the cooked or frozen green peas. Mix well.
12. Stir in the onion petals and cook for another 3 to 5 minutes.
13. Just before removing from heat, stir in fresh cream/yogurt/coconut milk (optional again) and mix well.
14. Simmer for a couple of minutes; adjust consistency and taste of gravy to your liking.
15. Garnish with crushed kasoori methi and coriander leaves; mix well and serve hot with any roti, chapatti, parathas, naan etc.!
16. Enjoy foodie friends and Happy Cooking/Eating!

Recipe Notes

• The same recipe can be made with cubes of paneer or even tofu. Follow the same procedure, but omit kaju/cashew if you prefer without it
• Adjust the amount of spices according to taste.
• To make it totally vegan, use only oil and coconut milk or just water too.
• For a creamier curry, you can blend the fried onion-tomato masala and then add back to the pan and proceed further.
• While blending the paste, you can add a handful of nuts like cashew nuts or almonds to thicken the gravy without adding more cream at the end.
• Enjoy and Happy Cooking!

Enjoy foodie friends and Happy Cooking/Eating!

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