How to make Pistewali Gobhi -
Cauliflower cooked with poatoes and fresh indian spices and enriched with fresh pistas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Pistachios (पिस्ते )
Cuisine : Hyderabadi
Course : Main Course Vegetarian
For more recipes related to Pistewali Gobhi checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Achari Aloo in Dahi Parangikai Pulikai Hare Pyaaz Ki Subzi Desi Lasagne
Pistewali Gobhi Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pistewali Gobhi Recipe
Cauliflower 1 medium
Pistachios 1/2 cup
Potatoes 2 medium
Onions 2 large
Ginger 1 inch piece
Garlic 4-5 cloves
Yogurt 1/2 cup
Green chillies 4
Oil 4 tablespoons
Coriander powder 2 tablespoons
White pepper powder 1/2 teaspoon
Salt to taste
Fresh cream 1/2 cup
Garam masala powder 1/2 teaspoon
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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
Calories : 172 Kcal
Carbohydrates : 118.7 gm
Protein : 39.3 gm
Fat : 121.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
