Gobi Masala - curry style.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves - 4 to 5
Ingredients:
Cauliflower - 1 medium head cauliflower cut into small florets.
1 big onion - finely chopped
2 medium size tomato - roughly chopped
Cashew nuts(kaju) - 10 pieces
ginger garlic paste - 1 tbsp
coriander powder - 1 tsp
cumin powder - 3/4 tsp
red chili powder - 1 tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
curd - 4 tbsp
3 tbsp oil
cumin seeds - 1/2 tsp
bay leaf - 1
kasuri methi - 1 tbsp
water - 1/2 cup and more for blanching cauliflower florets
salt to taste
Method of Preparations:
1.Boil 2 cups of water , remove from heat, add cauliflower florets into it and keep for 20 minutes.
2.In the mean time make a paste of kaju and tomato.
3.Remove cauliflower from the hot water , heat 2 tbsp oil in a frying pan and fry cauliflower florets for 10 minutes in medium flame.
4.Remove fried gobi florets from the pan , keep aside.
5.Heat rest of the oil(1 tbsp) in the same pan, add bay leaf and cumin seeds .
6.Add chopped onions and fry till it turns golden brown.
7.Add ginger garlic paste and fry for 4 to 5 minutes till the raw smell disappears.
8.Add tomato cashew paste and fry for more 5 minutes.
9.Add the dry spice powders into the masala(coriander powder , chili powder, cumin powder , garam masala , turmeric powder) and fry till oil separated from masala.
10.It is the time now to add curd into it.At the time of adding curd we have to switch off the flame , if we will add curd while stove is on the flavors as well as texture will not come out perfectly.
11.So switch off gas stove , add the whisked curd to the masala , mix well .
12. Now its the time to add water , add water to the masala , let it boil and than add fried cauliflower florets.
13.Let it cook for 5 minutes , the gravy will thicken at the same time.
14.Sprinkle kasuri methi in the curry , mix well.
15.Switch off the gas stove .Cauliflower masala gravy is ready to eat.Serve hot with roti , naan or paratha.
Subscribe to:
Post Comments (Atom)
Posts
0 comments:
Post a Comment