Gobhi Taka-Tin

"Cauliflower flash fried and tossed in a tomato sauce and bell peppers is a dish from the streets of Delhi," says Dipam Patel, chef/co-owner of Khyber Grill in South Plainfield. "The dish got its famous name from the noise the chefs would make with the spoon on the griddle once the dish was ready: taka-tin."

Gobhi Taka-Tin

Ingredients:

Cauliflower 500 gm
Capsicum, cubed 100 gm
Coriander leaves, chopped 5 gm
Cumin (jeera) powder 2 tsp
Cumin (jeera) seeds 2.5 gm
Garam masala 15 gm
Garlic paste 45 gm
Green chillies, chopped 8
Ginger juliennes 2 tsp
Ginger paste 45 gm
Kasoori methi 2 tsp
Oil 2/3 cup
Onions, chopped 180 gm
Red chilli powder 4 tsp
Salt to taste
Tomatoes, cubed 1 cup
Yogurt 120 gm

Preparation:

1) Break the cauliflower into small florets.
2) Heat oil in a kadhai or wok. Fry the cauliflower and keep aside.
3) In the same oil add cumin seeds.
4) When they begin to crackle add chopped onions.
5) Fry till golden brown.
6) Add the ginger and garlic pastes, green chillies, salt, chilli powder, cumin powder, garam masala, kasoori methi and yogurt.
7) Stir-fry. Add capsicum and tomato cubes and fry again.
8) Add cauliflower and simmer for 5 minutes.
9) Garnish with coriander leaves and ginger juliennes. Serve hot.

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