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Exclusive Recipe by Chef Hemant Mathur

Gobi Takatin

Tulsi restaurant's co-owner and chef, Hemant Mathur, is known as the tandoor master. Using local farmer’s market fruits, vegetables and herbs, his signature style is combining a passion for the authentic flavors of India with a desire to bring sophistication to Indian food in America. He has garnered favorable reviews from The New York Times, New York Magazine, Time Out, and Bon Appetit, as well as receiving a Michelin one-star rating for Devi, his former restaurant.


Stir-Fried Cauliflower with Peppers and Tomatoes
Makes 4 Servings 

  • 1 whole cauliflower, cut into 2-inch florets
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 fresh green chili, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon turmeric
  • Salt to taste
  • 1 green bell pepper, cut into 1-inch dice
  • 1 red bell pepper, cut into 1‐inch dice
  • 2 plum tomatoes, chopped
  • 2 tablespoons chopped cilantro 

Soak the cauliflower florets in cold water and set aside.

Using a large heavy-bottomed skillet with a lid, heat the oil over high heat. Add the Cumin seeds and cook until they turn golden brown, about 30 seconds. Add the green Chilli and all the spices. Drain the cauliflower, add them to the skillet and then season With salt to taste. Sauté for 5 minutes, stirring constantly to avoid burning. (If the mixture starts to stick, add a tablespoon of water.) Lower the heat, place the lid on the skillet and continue to cook, stirring occasionally, for 8 to 10 minutes until the cauliflower is tender.  

Add peppers, cover and cook for 2 minutes. Add the tomatoes, cover and cook for another 2 minutes. Remove the cover, turn the heat up to high and cook for a few
more minutes, stirring frequently, until the tomatoes are soft and the skillet is dry
(any liquid should be cooked down). Stir in the cilantro to finish. Serve immediately
with rice or bread.