Dum Gobhi (Cauliflower Steamed with Herbs and Tomatoes)

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 lb. cauliflower
1/2 tsp. chili powder
1/4 tsp. turmeric
2 tsp. grated ginger root
1/3 cup chopped tomatoes
1 green chili, chopped
1 tbsp. non-fat plain yogurt
2 tbsp. chopped cilantro leaves
1/2 tsp. garam masala

INSTRUCTIONS

Wash, drain and cut cauliflower into 1-inch flowerets, including stem. Combine chili powder, ginger, tomato, green chili, and turmeric with the yogurt in a small bowl. Spray with Pam, or use non-stick pan, or use a little water -- whatever you do to non-stick yourself.

Put cauliflower into pan, then pour spices over the top. Cover pan tightly and cook over low heat for 10 to 15 minutes (cauliflower will steam in the spicy mixture). Stir in half the cilantro leaves, increase heat to medium, and cook with lid off for another 5 to 6 minutes to drive off excess moisture. Turn off heat and sprinkle with garam masala and remaining cilantro. Make sure all liquid is driven off; serve with basmati rice.

CHEF COMMENTS

Per serving: less than 98 calories.

Recipe adapted from Indian Lowfat Cooking: The key to a Healthy and Exotic Diet, by Roshi Razzaq (Chartwell Books, 1993).

Tagged: dumgobhi, indian add tags

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