Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi

 Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi

Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi is unique and delicious. This Cauliflower curry is a North Indian delicacy, coming from Punjab and is cooked with great fanfare during the winters when Gobi is abundantly available. The hard stalk of the Cauliflower is usually thrown away, but we use it in the regular recipe and as a separate one that I share here. Come winter and a Punjabi kitchen is full of aromas of Palak(spinach), Sarson ka saag (mustard greens), methi (fenugreek greens), kadhi (sour buttermilk stew) green peas and whatnot.

Myriad Gobi Recipes

Gobi becomes the staple diet, as there are many recipes to be made from the Gobi! For example- Aloo Gobhi, Aloo Gobi Masala is a delicious Indian curry, a speciality of Punjab, Dahi Sabzi is a rich, Punjabi dish which is best served with rice, Dry Gobi Sabzi, Gobi Aloo Masala, Gobi Fry, Gobi Ka Paratha, Gobi Pakora are mouthwatering Punjabi fritters and many more. Gobi Shalgam Gajar Achar with the stalks is also a delicacy.

Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi

Due to all these recipes being made, we buy Gobi in abundance and the stalks get collected. I am single and I buy only one cauliflower hence; I only got one stalk. I cannot make a curry out of one stalk, so I ask the grocer to hand over the stalks he would throw away, and I end up carrying home many stalks for free. The stalks should not go to waste as they contain lots of fibre and we can make a spicy curry with them. This recipe is spicy and delicious to taste and can be a match for chicken curry any day 🙂 If you haven’t eaten this before, then try it out once. I bet you will lick your fingers!!

Given below is a step-by-step pictorial and written description of the recipe. Just follow it to the T; don’t keep the onion masala raw and it will turn out perfect.

Ingredients for Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi

5-6 cauliflower stalks

1 tbsp ginger-garlic paste

2 onions chopped finely or paste

3 tomatoes pureed

2 green chillies

Whole spices- cloves, cardamom, cinnamon (optional)

½ tsp turmeric

1 tsp red chilli powder

1 tsp garam masala or pav bhaji masala

Salt to taste

2 tbsp Oil

Coriander leaves to garnish.

How to cut and chop:

Remove the thin green stalks and discard. Take the centre hard stalk and keep aside the head of the cauliflower. Slice the very hard outer skin and leaf ends off the stalks. Chop stalks lengthwise into finger-thick and long stubs. Wash well and keep aside. If you are still worried about the cleanliness of the stalk, then douche it in hot water once.

Method:

How to Make the Masala

Heat oil in a wok or kadai. Add the whole masala, add the ginger-garlic paste and sauté. Add onions and green chillies. Sauté till golden brown. Add the chilli powder, turmeric and pav bhaji masala.

Add the pureed tomatoes and cook till the oil floats on top.

Now add the salt and the chopped stalks. Saute till the stalks are coated nicely with the masala.

Cook covered on medium to low heat, stirring gently from time to time, until stalks are tender. Do not overcook, as they should be good enough to bite into. If you cook on slow fire, there is no need to add water, but if the stalks are not very fresh, then just sprinkle some water before putting the lid on and leaving it to simmer.

Sprinkle a little pav bhaji or garam masala and stir gently on high heat until all the stalks are coated with the masala and dry. Garnish with chopped coriander leaves.

Serve hot with Roti( flat bread) or Paratha, but I enjoy eating it with rice too. On my plate, you can see the cauliflower pickle made of the soft stem.

Note: Some people cook it in the cooker too coz they like it soft but my mom always cooked it in the wok and that’s how I love it  🙂

How many of you have heard of this Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi before?