Name: Gobi Ke Dhandal Ki Subji || Cauliflower Stalk Curry recipe by Vins Raj at BetterButter
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 2
Ingredients: 2 Cups Cut Cauliflower Stalks (~1" stalk); 1 medium size onion; 1 tomato; 1 tsp Ginger garlic paste; 1 tsp Coriander powder; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1.5 cups water; Salt; For tempering; 1.5 tsp of Cooking Oil; 1″ Cinnamon Stick; 1 bay leaf; 1/4 tsp of Cumin seeds; 1 Sprig of fresh Coriander for garnishing

ABOUT Gobi Ke Dhandal Ki Subji || Cauliflower Stalk Curry RECIPE

The tasty dhandals which mostly don't get into cooking was introduced by a friend of mine MsAnita Chahal ji and I did in my style.

Ingredients Serving: 2

2 Cups Cut Cauliflower Stalks (~1" stalk)
1 medium size onion
1 tomato
1 tsp Ginger garlic paste
1 tsp Coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1.5 cups water
Salt
For tempering
1.5 tsp of Cooking Oil
1″ Cinnamon Stick
1 bay leaf
1/4 tsp of Cumin seeds
1 Sprig of fresh Coriander for garnishing

Instructions

Grind the onion and tomato to coarse paste and keep aside.
Cut the stalks into 1″piece. Remove the strings and wash the stalks.
The tender stalks tastes better than the matured ones as they are soft after cooking and melts as they get chewed. While the matured ones have fibres and takes time to get cooked leaving fibre behind.
In a pan, add oil and add the stalks, stir fry for couple of minutes on high flame and remove from the pan.
In a pan, add oil and add the stalks, stir fry for couple of minutes on high flame and remove from the pan.
Now add Ginger garlic paste, mix and stir for a minute, then add turmeric powder.
Now time for coriander and chilli powder to get into the pan.
stir the masala and allow it cook for a couple of minutes, then add the stalks. Add required salt at this stage. Now add 1.5 cups of water and bring to boil.
When it starts to boil, reduce the flame to medium and close the pan with a lid. Occasionally stir the mixture so that the strands get cooked uniformly.
After the stalks get cooked, you can adjust the consistency by simmering down or adding water.
The display picture was prepared as an accompaniment for rice.
Garnish with fresh coriander leaves

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