Bharva Gobhi

Bharva Gobhi by Bubbles Saighal


  1. Cauliflower – 750 gms
  2. Potatoes – 3, sliced thin
  3. Tomato Puree – 1/2 cup
  4. Onions – 3, chopped
  5. Ginger Garlic Paste – 1 Tablespoon
  6. Oil – 2 Tablespoon
  7. Butter – 2 Tablespoon, melted
  8. Green Chillies – 1 Teaspoon, chopped
  9. Coriander – 1 Teaspoon, chopped
  10. Garam Masala – 1 Teaspoon
  11. Amchur – 1 Teaspoon
  12. Salt – to taste
  13. Red Chilli Powder – to taste


Wash the whole cauliflower in water and cut off the stem.

Boil water in a large pan. Add salt and put the cauliflower in the pan and cook till half done. Remove from pan and cool.

Heat oil in a pan. Brown the chopped onions. Add the ginger garlic paste and sauté till cooked. Then add the tomato puree with the salt and green chillies and stir till tomato is cooked.

Oil a baking dish and place the cauliflower on it. Rub the cauliflower with the tomato onion paste and then rub melted butter over it. Arrange the sliced potatoes around the cauliflower. Bake in a moderate oven, 200*C for about 25-30 minutes till cooked.

Remove from oven, sprinkle the garam masala, amchur and chopped coriander over it and serve.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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