The subcontinent makes extensive use of gobi. The Gobi has only been grown in the sub-continental area for the past 150 years. Some people assert that the British introduced it to the subcontinent in 1822. Gobi (cauliflower) gosht (meat) is such a delicious dish that even the pickiest of eaters find it to be irresistible. Unlike in the West, South Asians don’t roast it or grind it. People of India, Pakistan and Bangladesh love to eat gobi gosht in both in lunch and dinner.
- Ingredients
- Cauliflower: 1 kg
- Potatoes: ½ kg
- Chicken: ½ kg
- Oil: 1 cup
- Tomato: 1
- Onion: 2
- Salt: 1 tablespoon
- Chilli flakes: ½ tablespoon
- Cumin seeds: 1 tablespoon
- Red chilli powder: 1 tablespoon
- Dry coriander powder: 1 tablespoon
- Turmeric powder: 1 tablespoon
- Ginger garlic paste: 2 tablespoon
Steps to follow:
- Take cauliflower and cut it into fine pieces.
- In a pan take oil and heat it.
- Add sliced onions and fry them for 5 minutes.
- Add ginger garlic paste.
- Add chicken to it and fry it.
- Now add chopped tomatoes to it.
- Add all the dry spices to it.
- Mix it well and then add half a cup of water to it.
- Then cook it for some time.
- Then add cauliflower to it.
- Add potatoes in it and mix well.
- Cook it until the potatoes become soft.
- Then garnish with coriander leaves.
Serving:
Serve it with chapati or boiled rice.
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