Gobi Masala is a very popular North Indian dish. Gobi Masala
cooked in spices gravy makes this dish exotic.This yummy & delicious
dish goes well with roti, chapati, naan, jeerarice, peas pulao and many
flavored rice dishes.
Ingredients :
Cauliflower-1 medium
sized (cut into bite sized florets)
Onion -2 medium size
Ripe Tomatoes - 3
medium size
Frozen Peas/ Vatana –
1small bowl
Ginger-garlic paste -
1 tsp
Turmeric powder - 1/4
tsp
Chilli powder - 1 tsp
Coriander powder - 1
tsp
Jeera powdder-1 tsp
Garam masala - 1 tsp
Cashew nuts -handful
Kasuri methi - 1 tsp
For the seasoning
Oil -2 tbsp oil
Butter - 1 tbsp
Bayleaf-1
Cloves - 2
Cinnamon - 1 inch piece
For Garnishing
Coriander leaves -
1 tbsp finely chopped
Method:
1.Cut cauliflower into bite size pieces. Wash it well and
put them in hot salted water and Boil for few mins. Drain the
water completely & keep the florets aside.
2. Soak cashew nuts in boiling water for 10-15 minutes. Drain
the water and keep it aside.
3. Chop onion and tomatoes finely and grind chopped tomatoes
and cashew nuts to a smooth paste. Keep
aside.
4. Heat 2 teaspoons of oil in a pan or kadai. When the oil is hot enough, add the
cauliflower florets and lightly fry them.
Transfer them to a plate and keep aside.
5. In the same kadai heat
2 tablespoons of oil and add bay leaf ,cinnamon
and cloves till spices sizzles.
6. Now add the chopped onions, and saute till they turn
golden brown. Add ginger garlic paste
and saute till the raw smell of ginger garlic goes off completely.
7. Then add the powdered masala, turmeric powder, red chili
powder, coriander powder,jeera powder, garam masala, salt and stir in a medium
flame until the raw smell of masala goes off completely.
8.Now add the prepared tomato cashew paste and kasuri methi andCook on a low
flame till the oil separates on the sides of the pan.Then Add water and bring
it to a boil.
9.Finely add the fried cauliflower florets and cook for a
few more minutes till everything gets blended or until the gravy is thick enough.
Now gobi masala is ready.
10. Garnish with coriander leaves and serve with roti,
naan,Rice.
