Gobi bhaji

Gobi bhaji

Serves 4-6


·        3tbsp ghee or vegetable oil

·        1 small piece of root ginger, scraped and finely grated or chopped

·        1/2 tsp ground turmeric or 1tsp fresh, peeled and finely grated

·        1 small medium heat green chilli, seeded and finely chopped

·        1tsp mustard seeds

·        1tsp ground cumin

·        1tsp ground coriander

·        1tsp garam masala

·        A good pinch of curry leaves

·        1 medium head of cauliflower, cut into even sized florets (large ones halved)

·        Juice of half a lemon

·        Salt

·        250ml vegetable stock

·        2tbsp chopped fresh coriander


1.      Heat the ghee or oil in a heavy-bottomed saucepan and gently cook the spices on a low heat for 2-3 minutes.

2.      Add the cauliflower, lemon juice and vegetable stock, season with a good pinch of salt and bring to the boil.

3.       Stir well, cover with a tight fitting lid and cook on a very low heat, stirring every so often, for 15 minutes.

4.      Remove the lid and continue to cook on a slightly higher heat until almost all the liquid has evaporated. Add the coriander, stir well and serve.


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