Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi
The other day when I made the Cauliflower mince, I said that I would share another different recipe, so here I am with Cauliflower Stalk Curry or Gobhi ke Danthal ki Sabzi! I wouldn’t call it an easy cooking idea but yes it is unique and delicious.
The Cauliflower stalk curry or Gobi ke danthal ki sabzi 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 discarded, but we use it in the regular recipe and as a separate one that I share here.Come winters 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 what not. 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. Gobhi Shalgam Gajar Aachar with the stalks is also a delicacy. Due to all these recipes being made Gobi is bought in abundance and the stalks get collected. I am single and I buy only one cauliflower hence, I get only 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 waste as they contain lots of fibre and a spicy curry can be made out of 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 do try it out once. I bet you will be licking 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:
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 karahi. Add the whole masala, add the ginger-garlic paste and sauté. Add onions and green chillies. Sauté till golden brown. Add the chili 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 like 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?
