Gobi masala


Cauliflower florets - 3 cups (heaped)
Onion -2
Tomato - 3
Turmeric powder - 1/4 tsp
Chilli powder - 1 -1 1/2 tsp
Coriander powder - 3 tsp
Garam masala - 1 tsp
Ginger-garlic paste - 1 1/2 tsp
Cashew nuts -5-6
Kasuri methi - little
Oil -2 tbsp oil
Butter - 1 tbsp
Cumin seeds/jeera seeds -3/4 tsp
Cloves - 2
Cinnamon - 1 inch piece
Cardamom - 1
Coriander leaves - few
Fresh dairy cream- 2 tbsp (optional )


Cut cauliflower into bite size pieces. Wash it well and put them in hot salted water for 5 minutes to which a pinch of turmeric powder is added. Drain the water completely.Soak cashew nuts in boiling water for 10-15 minutes. Drain the water and keep it aside.Chop onion and tomatoes finely.

Method :

Heat a tbsp of oil, add the cauliflower florets, half of chilli powder, coriander powder, ginger-garlic paste, garam masala, salt needed (for the cauliflowers alone) and cook till cauliflowers are soft. Keep the flames low. Do not over cook. Keep it aside.Heat 1 tbsp butter , 1 tbsp oil, add jeera seeds, when it splutters, add cloves, cardamom and cinnamon. Saute for a few seconds.Then add finely chopped onions and fry till they become golden brown. Stir continuously for even browning. This is a very important step. You can add a little salt to the onions to brown faster.Add ginger-garlic paste, turmeric powder and saute for a few more minutes.
Add finely chopped tomatoes, the remaining chilli powder, coriander powder, garam masala powder and cook till tomatoes become mushy and leaves oil. After it cools, add 1/4 cup of water and grind it along with cashew nuts to a fine paste. Add a cup of water to the the masala and boil again. Add the cooked cauliflowers, crushed kasuri methi, needed salt and cook for a few more minutes till everything gets mixed well..Stir in fresh cream and garnish with coriander leaves.

Thanks for Visiting www.sanjeev-kapoor.com

Design by Free Interview Questions | Bloggerized by Lasantha - Premium Blogger Themes | Press Release Distribution