U guys would have had many types of Gobi... but this one is with a little twist... it just taste yummy and the people who dislike this veggie will start loving it... My husband just hates Gobi but after having this dish he says he loves it... but he just wants me to make dis only.... i hope the readers will love it toooo....
Ingredients:
1 no. Cauliflower (florets separated)
oil for frying
4 medium sized onion ( 2 finely chopped, 2 grounded to paste)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp coriander powder
4 nos black peppercorns
3 nos cloves
2 nos green cardamom
1 nos black cardamom
1 stick cinanmom
1 mace (javitri)
4 tbsp tomato puree
1 tbsp khoya
2 tbsp amul cream
4 green chilly
3-4 almonds
2 silver leaves (vrak)
Procedure
Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
Combine the onion paste with ginger-garlic paste, turmeric powder, red chilly powder and coriander powder. Keep aside.
Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilly whole.
To serve, arrange florets in a plate and pour gravy around them.
Apply silver varq, sprinkle over with almonds and place fried green chilly on top.
Serve hot.
Ingredients:
1 no. Cauliflower (florets separated)
oil for frying
4 medium sized onion ( 2 finely chopped, 2 grounded to paste)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp coriander powder
4 nos black peppercorns
3 nos cloves
2 nos green cardamom
1 nos black cardamom
1 stick cinanmom
1 mace (javitri)
4 tbsp tomato puree
1 tbsp khoya
2 tbsp amul cream
4 green chilly
3-4 almonds
2 silver leaves (vrak)
Procedure
Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
Combine the onion paste with ginger-garlic paste, turmeric powder, red chilly powder and coriander powder. Keep aside.
Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilly whole.
To serve, arrange florets in a plate and pour gravy around them.
Apply silver varq, sprinkle over with almonds and place fried green chilly on top.
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