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Easy Turmeric Cauliflower - Kashmiri Gobi

This Easy Turmeric Cauliflower - Kashmiri Gobi cauliflower is easy to make and tastes amazing! This recipe is from my great grandmother's era. My mother-in-law shared her grandmoms recipe with me. A simple  cauliflower recipe is that perfect side dish, that is quick to make and comes out perfect every time!
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Indian, Kashmiri
Ingredients Equipment Method

Ingredients
  

Equipment

  • 1 deep bottom pot

Method
 

Prep
  1. Chop the cauliflower. Remove all large leaves from the base of the cauliflower and discard the leaves. Further with a paring knife, cut around the stem of the cauliflower. Furthermore break the cauliflower into large florets with your fingers. Keep the medium sized florets and cutting the cauliflower into smaller florets for those that are very large. Finally rinse the cauliflower florets and dab with a paper towel.
Cook
  1. In a heavy bottom pot on medium heat, add ghee or oil. Add in whole dried red chili peppers and cumin seeds. When the cumin seeds splutter add in cauliflower. Stir well so that the ghee/oil coats the florets. 
  2. Add in ground turmeric, ground ginger, ground cumin, and salt. Mix well. Let it sauté for 3 to 4 minutes. Then add in 2 slit green chilies, but still intact and 1/4 cup water, mix well and cover until the cauliflower is cooked. We like a bite to this dish so don't cook until mushy. It was done in under 10 minutes. How long you cook is totally your choice. Check every 5 minutes to see if done, make sure its not soggy. When done garnish with 2 whole green chilies.
  3. Transfer to a serving bowl and enjoy as a side with roti or rice.