Kashmiri Dum Gobhi

For most of the people, the kind of food they like and their taste palates are majorly driven by how their Mom's cook. We know every kid maybe saying the same thing - but we have been blessed by Mom's who are awesome cooks. While N's mom makes some of the best traditional Indian snacks like 'Matar Tikkis' and 'Pav Bhaji', M's mom is well know for rich India main courses - from 'Dal Makhani' to 'Pindi Chhole'.

So when M's mom came for a home stay we urged her to create one of her specialties as we noted the recipe and clicked pictures. Dum Gobhi is a rather difficult dish to create at a scale so it's rarely found in restaurant menus. But this is a gem and a perfect thing to make for treating beloved guests. Do try !

Ingredients - Serves 3-4

Cauliflower - 4 small florets, stems chopped
4 onions, medium, roughly chopped and pureed
4 tomatoes, medium, roughly chopped and pureed
1 tbsp tomato puree
1 tbsp tomato ketchup
1/2 cup milk
2 cloves of garlic, minced
1/2 tsp kasoori methi (dried fenugreek), lightly tossed on a dry pan
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin
Fresh green coriander
Salt and pepper to taste
1 - 2 Tbsp cooking oil


1. Coat whole cauliflowers with turmeric, salt, and tomato ketchup to make sure it is totally covered.

2. Steam the coated cauliflowers for 5 minutes. Make sure they don't soften too much. Keep the lid down.

Make the gravy 3. Take oil in a pan and add cumin to the heated oil (keep the pan on high flame).

4. Now add the pureed onion and ginger to the pan.

5. When the paste gets golden brown, add the pureed tomatoes.

6. Bring the flame to medium, and add all the spices apart from coriander powder and dried fenugreek. Roast on medium flame for about 5 - 10 min.

7. Add the milk and let it mix well with the spices and the gravy.

8. Now add the lightly steamed cauliflowers and carefully coat the masalas and gravy on the cauliflowers. One would need to be careful here to not break the whole florets.

9. Finally add from top the kasoori methi and coriander powder, cover with a lid and let it cook on low flame for about 5 minutes.

Serve the whole florets with the semi gravy. This is a sure party hit and delectable delicacy



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About the Authors

This blog is from the kitchen of Neha Gupta and Mridul Karkara. We go about our days pretending to be HR Managers and Business Consultants respectively, though in reality, just thinking about our next big meal! This food blog is a representation of our experiments in the kitchen and for the simple joy of cooking and sharing!

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