Punjabi Tandal Recipe | Free में Gobhi के डंठल लाइयें Aur बनाइए Delicious Recipe | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Cut the leaves from the cauliflower stems, then cut the stems into quarters, about 2–3 inches long. Wash them; you need about 500 grams.
2. Heat the ghee and oil in a pressure cooker over high heat until hot.
3. Add the cumin seeds, whole spices and onions. Cook over high heat until the onions turn golden brown.
4. Add the ginger-garlic-green chilli paste and cook further.
5. Lower the heat, add all the powdered spices with a splash of hot water, and cook until the ghee separates.
6. Add the tomatoes and salt and cook until soft, adding hot water if the mixture gets too dry.
7. When the ghee has separated, add the stems, stir and cook over high heat for a few minutes.
8. Add 150–200 ml hot water. Pressure cook over high heat for one whistle, then cook over low heat for 7–8 minutes.
9. Switch off the heat and let the pressure release naturally. Open the lid, stir, reheat on high and adjust the salt.
10. Stir in the anardana powder, coriander, mint, garam masala and roasted kasuri methi powder. Serve with roti or bread.

Summarized from Your Food Lab's video. Watch it for the details.

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