Pepper Phool Gobi - Guest Post by Dad

Pepper Phool Gobi - Guest Post by Dad

My dad is a frequent visitor to this blog, and a fine chef himself. In a very early post, I mentioned that I cook like my dad does - imprecisely, forgetfully, and sporadically. Imprecise and forgetful though my dad may be in his cooking, his food is always delicious. He throws in ingredients at the last minute, and this transforms his dish from yum to omg YUM. I've especially loved his cauliflower recipes, partly because they're always good and partly because I haven't had much success with cauliflower. Anytime I make cauliflower, it ends up tasting bland and smelling like boiled baby food. 

The following post is from my dad - he emailed it to me this morning, complete with puns. Thanks Appz!


Dear Sruth

As an experiment yesterday I made pepper cauliflower.  I think it came out very good.  Easy to make.  


(for two people)

  • Cauliflower (Gobi) - cut into medium size with short stems.
  • about 15 pepper balls(!): - Crush them fresh
  • 1 tsp cumin seeds - Crush them fresh
  • 1tsp mustard seeds
  • 3-4 cloves garlic
  • Adequate salt



Fry oil

fry mustard seeds

Add crushed pepper (fresh)

add cumin seeds (Fresh)

add garlic

add slicedcauliflower

add salt

add .25 glass of water.

Cook in medium to high heat for 10 minutes

Stir and sprinkle water as required

Cover the frying pan and Cook in low to medium until the cauliflower is cooked.

Depending on how you want it)semi cooked or well cooked) take off the oven.

You will notice that I didn't add mustard powder or chillies or chilli powder or tomato, curry leaves, or even coriander leaves. I sneaked in some oregano leaves and basil leaves and sprinkled on top of the cauliflower while cooking.  These are not necessary but I wanted to add these so that it will look good on my recipe!

If well cooked, serve with hot rice and ghee

If semi cooked- serve it with poori or soft roti.

Very easy to cook.  Very tasty and delicious.

The Pepper Phool Gobi ( this name, again, is to look good on my recipe!) came out uncrushed in light brown color, with an inviting flavor; and, won some envious looks from other cooks around. 

Feel free to post on your 'Kitcheningaround' blog