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gobi do pyaza

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!