Lacto: Dum Gobi Recipe

Name: Lacto: Dum Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cauliflower florets separated into florets; 1 cup green peas petite; 6 medium tomatoes; 6 medium onions; 1 cup yogurt, plain; 1 cup water; 1 stick cinnamon; 4 each cardamom seeds (elaichi), crushed; 4 each cloves (lavang), powdered; 1 teaspoon turmeric; 1 teaspoon coriander ground; 2 teaspoons garam masala powder; 2 teaspoons cayenne pepper mild, powder; 2 each green chili peppers; 3 cloves garlic peeled and minced; 1 piece ginger; 1 tablespoon vegetable oil; 1 x salt; 1 x almonds Blanched, slivered and or orcashew nuts.

Servings: persons

1 large cauliflower florets separated into florets
1 cup green peas petite
6 medium tomatoes
6 medium onions
1 cup yogurt, plain
1 cup water
1 stick cinnamon
4 each cardamom seeds (elaichi), crushed
4 each cloves (lavang), powdered
1 teaspoon turmeric
1 teaspoon coriander ground
2 teaspoons garam masala powder
2 teaspoons cayenne pepper mild, powder
2 each green chili peppers
3 cloves garlic peeled and minced
1 piece ginger
1 tablespoon vegetable oil
1 x salt
1 x almonds Blanched, slivered and or orcashew nuts.

1
Toss cauliflower and peas in one of the inner bowls of the pressure cooker.
2
Wash with water and drain.
3
Sprinkle with some salt.
4
Steam this in the pressure cooker.
5
(you can cook rice in the other bowl of the pressure cooker simultaneously).
6
Meanwhile, chop the tomatoes; dice the onions.
7
Grind into paste: half the onions, together with the other ingredients for the masala.
8
Heat a little oil, add cinnamon, cloves, and remaining onions.
9
Fry until onions are turning golden.
10
(if you're going for the pretentious touch, you can add the almonds/cashews now.)
11
Add the masala paste and mix/fry well, stirring continuously.
12
Beat the yogurt with the tomatoes.
13
Stir into the frying pan.
14
Turn off the heat and cover, (but keep stirring frequently).
15
Wait for the pressure cooker to release pressure gradually until it is safe to open.
16
Add cauliflower and peas to the frying pan, turn the heat back on and add a cup of water with salt according to taste.
17
Cook until gravy thickens.
18
The ideal appearance is a chunks of cauliflower in thick saffron coloured gravy (color comes from the turmeric).
19
Garnish with your choice of freshly chopped cilantro, mint and any other unidentifiable herbs shredded green chili peppers, finely chopped green and red bell peppers.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large cauliflower florets separated into florets, 1 cup green peas petite, 6 medium tomatoes, 6 medium onions, and more.

Yes, Lacto: Dum Gobi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lacto: Dum Gobi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions