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Wednesday, 27 June 2018

Cauliflower / Gobi Butter Masala


2 cups cauliflower florets
3 big tomatoes, chopped
3 big onions, chopped
1/2 tbsp garlic, chopped
1/2 tbsp ginger, chopped
10-12 cashew nuts
1/2 tsp turmeric powder
1 1/2 tbsp + 1/2 tsp chilli powder
1/2 tsp garam masala
3 tbsp yoghurt
1 1/2 tsp kasuri methi
1/4 cup fresh cream
3 tbsp butter
2 tbsp oil
salt to taste
2 cardamoms
2 cloves
1 bay leaf
2 tbsp coriander leaves, chopped

  1. Cut cauliflower into small florets. Soak the cashew nuts in little hot water for half an hour.
  2. Boil water in a pan adding little salt and turmeric powder. Add cleaned cauliflower florets into this hot water and leave it for about 5-8 minutes. Drain the water and keep it aside.
  3. Heat oil in a pan and add cardamom, cloves and bay leaf. Add chopped onion, ginger and garlic and saute well till transparent adding little salt.
  4. Add chopped tomatoes and saute well till soft.
  5. Add 1 1/2 tbsp chilli powder, turmeric powder and garam masala and saute till the raw smell disappears. 
  6. Remove it from the flame and allow it to cool. Then grind this to a fine paste adding yoghurt and soaked cashew nuts and keep it aside.
  7. Heat butter in a thick bottomed pan over low flame and add 1/2 tsp chilli powder and mix well.
  8. Add ground paste to this and saute till the raw smell disappear and oil appears on top.
  9. Add 1 cup of water to this and bring to boil.
  10. Then add the cauliflower florets and cook over low flame for about 8-10 minutes or till the cauliflower is cooked well.
  11. Add kasuri methi, chopped coriander leaves and fresh cream and mix well. Adjust the salt and remove from the flame.
  12. Garnish with chopped coriander leaves and top it with little fresh cream and 1 tsp butter...Serve hot..

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