Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Gobhi ke danthal are cauliflower stalks. Some people simply discard this part of the cauliflower, but the stalks are actually perfectly healthy, edible and delicious.
For the lower part of the stalks, whose outer skin is in some cases a bit hard, it is recommended to peel off the hard outer skin. In other cases the skin does not need to be peeled off. The tender cauliflower leaves can also be used along with the stalks.
This is a traditional Punjabi dish from North India. Do try this dish and share your experience.
|Prep time||Cook time||Ready in||Yields|
- 500 grams gobi ke danthal (cauliflower stalks)
- 3 tbsp oil
- 2 onions, pureed
- 1 clove garlic, pureed
- 3 tomatoes, pureed
- 1 tbsp grated ginger
- 1 tsp kasuri methi (dry fenugreek leaves)
- 1 tsp turmeric powder
- 1 tsp/taste salt
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- 1/2 tsp amchur/mango powder
- 1 chopped green chilli
- 3 tsp chopped hara dhana (cilantro)
- 1 cup water
- Heat oil in a pressure cooker. Add the onion-garlic puree and saute till light brown.
- Add the tomato puree and grated ginger. Stir and add all ingredients except the hara dhania and amchur. Stir to mix everything nicely.
- Add the gobi danthal. Roast till the masala leaves oil.
- Add hara dhania and mix well.
- Add water and close the cooker. Keep heat on medium and give 2 whistles. Then put off heat.
- Open the pressure cooker when pressure eases. The gobi danthal will be soft. Keep the cooker on high heat. Add amchur and dry the excess water. Stir frequently until done. Reduce heat if needed.
- Garnish with some cilantro before serving.
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© 2021 Rajan Singh Jolly