Kashmiri Style Kadam Ganth gobhi ki sabzi

Name: Kashmiri Style Kadam Ganth gobhi ki sabzi
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 kg Kadam / Ganth gobhi(cauliflower); 3 Tomato puree; 1 teaspoon Saunf(fennel) powder; 1-2 tej patta/bay leaf; 1-2 moti elachi(black cardamom); 1-2 chotti elachi/green cardamom; 1 teaspoon whole jeera/cumin seeds; 1 tbsp Oil for cooking; 1/2 glass water; to taste Chilli powder and salt

Mona Puri @MonaPuri

Yet another kashmiri delicacy . Kashmiri style kadam or ganth gobhi ki sabzi

Mona Puri @MonaPuri

Yet another kashmiri delicacy . Kashmiri style kadam or ganth gobhi ki sabzi

Saved

Ingredients

30 mins

4 people

1/2 kgKadam / Ganth gobhi(cauliflower)
3Tomato puree
1 teaspoonSaunf(fennel) powder
1-2tej patta/bay leaf
1-2moti elachi(black cardamom)
1-2chotti elachi/green cardamom
1 teaspoon whole jeera/cumin seeds
1 tbspOil for cooking
1/2 glasswater
to tasteChilli powder and salt

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Steps

30 mins

1

Wash the kadam thoroughly with water and cut it in big chunks
2

Now in a pressure cooker add oil for cooking. Add whole jeera to it. When the jeera starts sputtering add the chotti elachi, moti elachi, tej patta. mix well. Add red chilli powder and with it add 1/2 glass of water.and immediately cover the lid for few seconds. This is called dam lagna... this gives the beautiful red colour to rahein sabzi
3

Now uncover the lid. Now add the tomato puree to it. Mix well and le it simmer for few minutes so tgat all the aroma of the maslas mix in it well. Add the saunf powder and ginger powder mix and now add the ganth gobhi / kadam and mix well.
4

Now close the pressure cook and cook it for about ten minutes or till 4 whistles on medium flame. Let it be in pressure for sometime after four whistles. Now open the lid and serve hot.lt is tastes yummy with rice.