Pistewali Gobi

I am sure you must have tried using cashews or badam paste in a curry, but have you tried using pistachios ? If yes,then as you read the recipe below, kindly share with me your version of using pistas in a curry. If it's no then check here and do try it.

I actually came across this recipe in a book by Sanjeev Kapoor titled "Vegetarian recipes from around the world". I don't remember reading this name or hearing about the dish before this [later found recipe is available on his website here]. The dish attracted me and why because it was made from our favourite veggi, cauliflower [family fav]. Pistachios were used in the paste form as a base in this side dish. With some pista powder at home to be finished before its expiry date, I quickly noted the recipe [in my mind] and tried it last week. We relished this with Arabic flatbreads. 


300 gms cauliflower florets, washed and cleaned
1 cup cubed/diced potato
2 medium size onions, quartered
1/2 cup pista powder
2 small green chillies, chopped
1/2 tsp ginger 
4-5 cloves of garlic, minced
1 tsp coriander powder
Pinch of pepper powder
1/2 tsp garam masala
5 tbsp sour cream 
Salt to taste


Clean cauliflower by rinsing it in running water. Usually I put these florets then in lukewarm water with salt added and soak them for 10 mins. Peel wash and dice potatoes into 1 cm cubes. Immerse them in enough water, microwave for 90 secs, cover it and keep it aside.

Meanwhile, you will grind few ingredients into smooth paste. Boil quartered onions in little water. Drain allow it to cool and grind it into smooth paste. Grind the pista powder with chopped green chilies into a smooth paste adding water as required. If you are using unpeeled pistachios, soak them in hot water for 10 minutes, drain the water, peel them and then grind it into a smooth paste.

In a nonstick pan, heat oil and add onion paste. Saute it for 3 minutes ensuring that the color of the paste doesn't change to brown. Add chopped ginger garlic and stir fry briefly. Next add coriander powder, pepper powder and take care not to burn these spices. Pour in the pistachio green chili paste. Mix it well and cook for a min. Now add cauliflower florets, potato cubes and fry it for 2 mins. Add a cup of water, simmer the flame and cook it until the vegetables are rightly cooked [ They shouldn't get mashed]. Stir in the fresh cream, sprinkle garam masala and give the curry a nice mix. Switch off the flame, garnish and serve it hot with flat breads or rice.

Notes: You can add yogurt as mentioned in the original recipe. Infact you can exclude cream and add yogurt itself 

Happy cooking !


  1. Love that mild green colour, gravy looks very irresistible.

  2. That sounds so good and looks creamlicious!! such a beautiful green color time to try pistas in my cooking :)