Spicy cauliflower with braised tomato (Gobhi tamatar sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 177) by Yamuna Devi

  • cauliflower
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and parsley for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice with stuffed baby eggplant (Choti baigan pulau); Griddle-baked chenna whole wheat bread (Chenna chapati); Griddle-fried whole wheat bread (Paratha); Baked buckwheat with almonds (Ekadasee kotu badaam salaad)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and parsley for coriander leaves.

  • jenburkholder on November 04, 2020

    We thought this was pretty regular. Tasty (I mean, spices! Cauliflower! Tomato!), but nothing special. Wouldn't choose this recipe over any similar one.

  • Tommelise on May 30, 2010

    My favorite cauliflower recipe ,spicy and good. Tastes great next day, if there is any left!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.