Pistewali Gobhi

Ingredients

• 1 medium cauliflower
• 1/2 cup pistachios
• 2 medium potatoes
• 2 large onions
• 1 inch ginger piece 
• 4-5 garlic cloves 
• 1/2 cup yogurt
• 4 green chillies
• 4 tablespoons oil
• 2 tablespoons coriander powder
• 1/2 teaspoon white pepper powder
• Salt to taste
• 1/2 cup fresh cream
• 1/2 teaspoon garam masala powder

Method

1. Wash cauliflower and break into small florets. Peel, wash and cut potatoes into one centimeter sized cubes. Keep in water till needed. Peel, wash and cut onions into quarters. Boil onions in one cup of water.
2. Drain, cool slightly and grind to a smooth paste. Peel, wash and grind ginger and garlic to a smooth paste. Whisk yogurt and keep aside. Soak pistachios in half a cup of hot water for ten minutes. Drain and peel.
3. Reserve a few peeled pistachios for garnish. Remove stems, wash and finely chop green chillies. Grind pistachios with green chillies to a smooth paste, adding a little water if required. Heat oil in a pan, add boiled onion paste and sauté for three to four minutes or till oil separates, ensuring that the colour of the onion does not change to brown.
4. Add ginger-garlic paste and stir-fry briefly. Add coriander powder, white pepper powder and salt. Mix well. Stir in pistachio-green chilli paste and cook for a minute. Add cauliflower florets, drained potatoes and sauté for two minutes. Reduce heat, add one cup of water and simmer till vegetables are completely cooked.
5. Stir in yogurt and continue to simmer for two minutes, stirring occasionally. Stir in fresh cream, sprinkle garam masala powder and garnish with reserved pistachios. Serve hot.

Nutrition Info