|
GOBI
MASALA
| Cauliflower |
1
medium (cut into flowerts) |
| Onion |
1
(cut into long slices) |
| Tomato |
2
medium |
| Ginger |
2
inch |
| Garlic |
4
cloves |
| Green
chili |
1 |
| Cashew
nuts |
10 |
| Almond |
10 |
| Poppy
seeds |
1
tsp |
| Yogurt |
1/2
cup |
| Cumin
powder |
1
tsp |
| Coriander
powder |
2
tsp |
| Chili
powder |
1
tsp |
| Curry
powder |
1
tbsp (Garam masala) |
| Turmeric
powder |
1
tsp |
| Cilantro
leaves |
small
bunch |
| Curry
leaves |
|
| Water |
as
needed |
| Salt |
|
| Oil |
|
- Take a bowl
and add the cut flowerets and add yogurt, cumin powder, coriander
powder, chili powder, curry
powder, turmeric powder and salt.
- Mix well and
marinate the cauliflower flowerets and refrigerate it for 1-2
hours.
- Grind cashew
nuts, almonds, poppy seeds into the blender and made into a smooth
paste with adding little water. Keep it aside.
- Grind the
ginger, garlic and green chili into the blender and made into a
paste.
- Heat the pan
with oil and fry the chopped onion, until it becomes light brown,
add ginger, garlic paste and fry until all the aroma comes out.
- Then add chopped tomatoes, curry leaves and fry for 3 minutes.
- Now add the
marinated cauliflower flowerets to it. Mix well and cover the pan,
let it cook for 10 min.
- Add the salt and cashew - almond paste
to it and mix well.
- Cook till the cauliflower is done.
- Garnish with
the chopped cilantro leaves.
Recipe by
Lakshmi NJ,USA |
|
|
