A spicy Indian Gravy with the cream of onions, tomatoes and spices cooked with cauliflower. This popular and delicious dish matches well with Rotis and Pulao varieties.....
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Ingredients for making Gobi Masala:
(Serves 6 people)
Cauliflower 1
Onions chopped from 4 onions
Tomatoes chopped from 5 tomatoes
Garlic pearls 10
Ginger chopped from a piece of 2 inch
Garam masala powder 1/2 tea spoon
Coarsely crushed cloves and cinnamon powder 1 tea spoon
Cumin seeds 1 tea spoon
Coriander seed powder 3 tea spoons
Red chilli powder 2 teaspoons
Cumin seed powder 1/2 tea spoon
Cashewnuts 5
Oil 5 tb spoons and Butter or ghee 1 tb spoon
How to make Gobi masala:
Step 1
Boil generous amount of water in a broad vessel.
When it starts boiling add some salt and florets of cauliflower.
Allow it to boil for 5 minutes.
Then drain the water out and keep the florets aside.
Step 2
Heat a kadai with 3 tb spoons of oil.
Fry the onions till they change the colour. Then add the garlic and ginger and fry for a minute.
Then add the tomatoes. Keep cooking till they become pulpy.
Add cashews and switch off the stove.
After they get cooled down grind them to smooth paste and keep aside.
Step 3
Heat a pan with 2 tb spoons of oil and butter. Saute it with the cumin seeds.
After it splutters add all the powders mentioned in the ingredients list.
Then add the ground paste and fry till the oil separates.
Add required salt.
Now add the blanched florets and mix well. Since it was already cooked, it need not be boiled for a long time.
Add 3 cups of water.
When it comes to the gravy consistency after boiling add some Kasuri methi and switch off the stove.
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