Latpati Gobi

This cuisine is very much different from traditional cooking style of cauliflower. Prepared from spicy combination of cauliflower with poppy seeds it carry its own place. 

Poppy seeds ( khus-khus seeds in India) are seeds obtained fro poppy heads of opium and are highly nutritious and carry medicinal value. Well as looks reveals the dish is very happening giving mouthful effect with soft texture of cauliflower soaked in its own juices combined with crackling feeling of seeds. Poppy seeds gave aroma to the dish which I have never had earlier with any seasoning or spice it’s really awesome. Seeds absorbed with spices really gave a different taste and make it a perfect delicacy. So lets start the recipe. Yum

Ingredients:

Cauliflower florets-2 cup

Peas- 1 cup

Tomato purée-1 cup

Bay leaves-2

Salt to taste

Sugar-1/2 tsp

Turmeric powder-1/2 tsp

Vegetable oil-2 tbsp

Chopped coriander-2 tsp

Yoghurt -1/2 cup

For paste:

Onion-1 in no’s

Garlic cloves-4

Ginger- a small piece

Dried whole red chilly-4

Coconut powder-2 tsp

Coriander powder-2 tsp

Poppy seeds (khus khus)- 2 tsp

Cumin seeds -1 tsp

Method:

Boil water in a vessel and add cauliflower florets,blanch or 10 minutes and drain.

In another vessel of water, boil peas and drain excess water.

Take all the ingredients for paste in blender and blend it to make a smooth paste.(add 1/2 cup water or as needed).

Heat oil in a kadahi, add bay leaves , sauté.

Add the paste made above and sauté for 10 minutes.

To this add whisked yoghurt and sauté for 2 minutes.

Now add tomato purée ,sauté for 5 minutes.

Add blanched cauliflower,peas , salt ,sugar and turmeric powder.

Close the lid and let it cook for 15 minutes.

Open the lid and remove from heat.

Garnish with chopped coriander.

Serve hot with chapati, rice or bread.

Serve-4. Cooking time-30 minutes