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Indian Regional Karnataka
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Recipe Name: Gobi Dum  
Category: Indian Regional Sub Category: North Indian


Prep Time Cook Time Serves



Big cauliflower   2
Oil   1 tbsp
Grind coarsely I:  
Onions big   7 or 8
Garlic   10 to 12 flakes
Grind to smooth paste II:  
Poppy seeds   1 tbsp
Cashewnuts   5-6
Red chillies   10
Salt to taste  
Turmeric powder   ½ tsp
Cloves   4
Cinnamon   3
Cumin seeds   1 ½ tsp
Dhania   1 ½ tbsp
Scraped coconut   ½ cup


  • Cut each cauliflower into big pieces. Soak in salted water for 10 to 15 minutes.
  • Grind masala I and II separately and mix together.
  • Apply this on cauliflower, taking care to apply underneath and inside also.
  • Heat oil in a shallow pan, arrange the flowerettes, if there is any extra masala pour on top, add 1 cup of water, cover and keep on a low flame, till the flower is cooked completely and oil should separate from the masala (approximately 45 minutes).
  • Take care to stir in between carefully, so that masala does not stick to the pan. Serve hot.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1katori
Amount Per Serving
Calories 95 Calories from Fat 45
% Daily Value'
Total Fat  5g 11%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  584mg 25%
Total Carbohydrate  12g 4%
Dietary Fiber   2g 6%
Vitamin A     * Vitamin C   8%
Calcium   2% * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs