Cauliflower in Double Onion Sauce (Gobi Do Pyaza)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
105 kcal
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Course
Main Course
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Cuisine
American
Cauliflower in Double Onion Sauce (Gobi Do Pyaza)
Description
This dish begins by sautéing cauliflower florets in oil until some edges are golden and tender. After removing the cauliflower, spices like cumin, bay leaf, cardamom, clove, and fenugreek leaves are heated in oil to release aroma. Thinly sliced onions are cooked with salt until golden, then ground spices, garlic, and ginger are added and cooked further.
Tomato paste and yogurt enrich the sauce before adding back the cauliflower. The final step includes a tempering of coriander seed, chopped green chili, and thinly sliced red onions, which adds brightness and texture. The sauce balances warmth from spices with the creamy tartness of yogurt.
The dish can be served as part of an Indian meal. Variations include substituting tofu or adding chickpeas for protein. Fenugreek leaves can be substituted with powdered seeds if unavailable. The layering of onions and spices creates depth, while the cauliflower retains some bite from the initial sauté.
This recipe blends crunchy and soft textures with savory and tart flavors, highlighting the use of double onion techniques to complement the main vegetable.
Ingredients
For the cauliflower:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 head cauliflower chopped into florets about 4 cups
For the sauce:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 2 green cardamom pods slightly opened
- 1 clove the spice
- 1/2 teaspoon fenugreek leaves dried
- 1 cup onion packed, thinly sliced
- 1/2 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne powder or Indian red chili powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 3 cloves garlic minced
- 1/2 inch ginger minced
- 1 tablespoon tomato paste or 1/4 cup canned tomato puree or you can also use fresh
- 1/2 cup Non-Dairy yogurt or use cashew cream or 1cup coconut milk
- 1/2 teaspoon salt
- cilantro for garnish
For tempering
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon coriander seed use ground coriander if you don’t like crushed seeds, crushed
- 1/2 green chili or use mild Anaheim or other, hot, finely chopped
- 1/2 cup red onion thinly sliced
Instructions
- Heat oil in a large skillet over medium-high heat.
- Once hot, add your cauliflower florets and cook for 8-10 minutes until some of the edges of the cauliflower are golden brown. Cover after the first 4 mins.
- Remove the cauliflower from the skillet. Add the oil for the sauce.
- Once the oil is hot, add in cumin seeds, bay leaves, cardamom, clove, and fenugreek leaves. Cook until the cumin seeds are fragrant and have changed in color.
- Then add in onion and a good pinch of salt. Mix well and cook until the onion is golden.
- Then add in the ground spices, garlic and ginger and mix well. Continue to cook for 2-3 minutes. If at any point, the mixture starts to stick or burn, add in a few splashes of water to deglaze.
- Then add in the tomato paste and mix in. If you're using fresh tomato puree, you want to cook it here for 2-3 minutes before going to the next step.
- Then add in the yogurt, salt, and mix in and bring to a boil. Add in 1 cup of water and the golden cauliflower.
- Mix really well, cover, and cook over medium heat until the cauliflower is tender to preference. This will take about 7-10 minutes.
- Meanwhile, make your tempering. Heat the oil in a small skillet. When hot, Add in the crushed coriander seeds and green chili and cook until the green chili starts to turn golden.
- Then add in the onion and add a pinch of salt and mix well. Continue to cook until the onion is golden. Top the cauliflower curry with this tempering before serving
- Also before serving, remove the bay leaves, clove, and cardamom if you can find them. Serve with Naan flatbreads, pita bread, rotis, or rice.
Notes
- To make a variation with protein, substitute cauliflower with about 10 ounces tofu, crisped similarly before adding to sauce.
- Adding chickpeas boosts protein; add canned or cooked chickpeas when mixing in yogurt.
- If fenugreek leaves aren't available, use 1/4 teaspoon powdered fenugreek seeds as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 495mg | 21% |
| Potassium | 545mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 77mg | 86% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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