India is the home of this cauliflower curry, a very spicy dish. It is made with turmeric and ghee, an Indian spiced butter. Similar to clarified butter. Gobbi ki Sabzi also tastes like this. You can definitely rely on it.
Heat oil in a saucepan until smoking hot. Add ginger powder, mustard seeds, cumin seeds and onions. Braise. Now add salt, turmeric and the cleaned cauliflower florets. Rinse the tomatoes, cut out the green stalks, peel, seed and dice. Add to the saucepan with the washed, seeded and finely diced chili pepper, the curry, Worcestershire sauce, cumin, sugar and half of the chopped parsley. Steam for about 30 minutes. Add water. Sprinkle parsley over and drizzle with clarified butter. Bring to table hot.
Serve:
Menu 1/260
Tip: Instead of clarified butter, you can also use butter in most cases.
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