Monday, February 9, 2015

Gobhi Masala- Cauliflower gravy

This is a borrowed from a dear friend. I just went to her place for an impromptu lunch and voila! She comes up with this yummy recipe.  It was a pity that I could not see her in action or take pictures.
Anyways, I followed her recipe (with slight modifications) and though my cauliflower was not the same, it was good and hubby liked it.

  • Cauliflower- 1 head, washed , dried and cut into florets
  • Onion- 1 medium, made into paste
  • Bay leaf- 1
  • Milk- 1/2 cup + Water - 1 cup
  • Tomato - 2-3 , pureed
  • Ginger and green chili paste- 1 tsp
  • Haldi (turmeric powder)- 1/4 tsp
  • Dhaniya powder (coriander seed powder)- 1 tsp
  • Roasted Jeera powder (cumin seeds)- 1/2 tsp
  • Tomato ketchup- 2 tsp
  • Garam masala- 1/2 tsp
  • Coriander leaves for garnishing (optional)
  • Oil- 1Tbsp

To make:
  1. Boil water and turn of flame. Add 1 spoon salt to it and soak the cauliflower florets. Cover and keep aside for use.
  2. Heat oil in a pan or Kadhai.
  3. Fry onion paste till oil leaves side. Add 1 bay leaf.
  4. Add ginger and green chilli paste. Fry for 2-3 minutes.
  5. Add milk and water mixture.
  6. Cook till this mixture thickens (about 10-15 min.).
  7. Add the pureed tomatoes. Add Haldi, Dhaniya powder, salt and Jeera powder.
  8. Cook till oil leaves side.
  9. Add Garam masala. Mix.
  10. Drain the cauliflower florets. Add these to the cooked gravy. Turn them so the cooked mixture coats it well. Add Tomato ketcup.
  11. Now add 1 cup water to this and cover it. Lower the flame and let it simmer for 10-15 minutes. 
  12. Make sure that the cauliflower florets are cooked thoroughly, but are not mushy. Add more water if required.
  13. The water should reduce to half or more. Here you can decide on the consistency of the gravy. Adjust for salt.
  14. Once done , remove from flame and garnish with coriander leaves. Serve hot.

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