Til Waali Gobhi (Cauliflower with Sesame
Seeds)…this recipe had started off as an oven-baked cauliflower with sesame
seeds and over the years has led to this Indian avatar…I love the flavor of
ginger with sesame seeds so never use garlic in this recipe. You can add onion
if you want as mentioned in the notes below. Keep the spices to a minimum and
let the flavor of sesame seeds shine through and do their magic with ginger and
green chillies!! J
Til Waali Gobhi (Cauliflower with Sesame Seeds)
Ingredients:
- Cauliflower, stalks removed and cut into even sized medium florets, 500 gms (was about 800 gms with stalks)
- Fresh Ginger, cut into thin long strips, about 2 inch long piece
- Fresh Green Chillies, slit into 2 vertically, 3-4 (remove seeds if you want)
- Coriander leaves, finely chopped, a handful
- Oil, 2 tbsp
Masala powder:
- Sesame seeds, ¼ cup
- Turmeric powder, ½ tsp (optional)
- Salt, to taste
Instructions:
Par-boil
the florets in salted water till about 50 percent done. Drain well and keep
aside to cool.
Grind
the sesame seeds to a coarse powder in a dry grinder using pulse action. Mix in
salt and turmeric. Your masala powder is ready.
Heat
the oil in a pan on high heat. Add green chillies and ginger strips, sauté for
about 15-20 seconds.
Now
add the par boiled cauliflower and fry for about 3-4 minutes till cauliflower
florets start getting crisp on the edges.
Reduce
the heat to low and sprinkle the masala powder on the cauliflower florets.
Toss everything well together with a spatula so that the masala powder coats the cauliflower florets completely and also gets inside every nook and corner. Sprinkle a tablespoon or two of water into the pan to ensure the masala powder sticks to the cauliflower florets.
Toss everything well together with a spatula so that the masala powder coats the cauliflower florets completely and also gets inside every nook and corner. Sprinkle a tablespoon or two of water into the pan to ensure the masala powder sticks to the cauliflower florets.
Cover
and cook for 6-7 minutes or till cauliflower florets are fully cooked to your
liking.
Switch
off the heat, mix in the coriander leaves and let rest for an hour or two.
Gently
reheat on low heat, without stirring too much before serving.
Notes/Options:
- Toss in finely sliced onions or shallots after the ginger and fry till pale golden brown. Add in the cauliflower and proceed as above. Increase the oil to 3 tbsp.
- Add in a teaspoon of sesame seed oil over the top before serving or along with the masala powder into the pan.
I refer to the 3rd item in the list of ingredients
ReplyDeleteFresh Green Chilies, slit into 2 vertically, 3-4 (remove seeds if you want) fresh ginger root
Is this fresh ginger in addition to the ginger strips in it-2?
Thank you for catching the typo. Have corrected :-). Let me know how it goes, if you do try it
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