Kali Mirch Gobi is a simple vegetarian side dish of cauliflower sautéed with cream and black pepper masala. Winter is here and so is the season of diving into my favorite vegetables. Cauliflower a.k.a gobi is probably the most versatile vegetable. You can turn it into a delicious vegetarian keema, an Indo-Chinese special Gobi Manchurian and now this lip-smacking Kali Mirch Gobi. It is one vegetable that I always stock up in my refrigerator.
This particular kali mirch gobi recipe is very close to my heart as it’s been in husband’s family for a long time now. It was also the first recipe that was passed on to me by my mother-in-law (who I cannot thank enough!) along with many other family traditions and rituals. It is one of her signature dishes and is always in a great demand in the family.
What makes this dish unconventional and an absolute delight is the fact that it is a no onion and garlic dish. And if that is not a good enough reason let me tell you this kali mirch gobi is gluten-free too. The preparation time involved is minimal and the end result is finger licking good. The hot creamy texture of the sauce mixed with the rich aroma of black pepper is simply too good for having just one serving!
This kali mirch gobi is a perfect blend of Indian and western flavors. Where ‘Gobhi Ki Sabzi’ is a term every North Indian kitchen’s walls must have heard an infinite number of times; the cream base of this dish takes it to a rather new western tangent. Serve it with dal makhani, paratha and raita for a complete Punjabi style meal.
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Kali Mirch Gobi
Kali Mirch Gobi is a simple vegetarian side dish of cauliflower sautéed with cream and black pepper masala.
- 500g cauliflower florets
- 2 medium size tomato, pureed
- 1 capsicum, cut into 1 inch cubes
- Thumb size piece of ginger, peeled and grated
- ¼ Cup light cream/ fresh cream from milk (malai)
- 2 tsp crushed black pepper
- Salt, as per taste
- 2 tbsp oil
- Wash cauliflower florets under running water to get rid of any dirt particles. Transfer to a colander to get rid of excess water. Let cauliflower sit in colander for 15 minutes.
- Meanwhile heat oil in a large saucepan over medium heat. Once oil is heated add grated ginger and saute till ginger change color to dark brown this takes 2 – 3 minutes. You can smell aroma of roasted ginger in the air.
- Now add pureed tomatoes along with salt. Saute over medium heat for 5 minutes stirring once or twice in between.
- Once tomato puree is nicely sauteed add cream and black pepper. Stir and let it simmer for 5 minutes over medium heat.
- Add cauliflower florets and capsicum mix nicely to evenly coat vegetables with the masala. Add 1 Cup of water and cover the pan with the lid for the vegetables to cook evenly.
- After 15 minutes open the lid and give vegetable a nice stir, check for doneness if still cauliflower not cooked through put the lid back on and cook for some more time until cauliflower is cooked.
- Before serving sprinkle some crushed pepper on top.
- Serve Kali Mirch Gobi warm with Chapati.
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