Wednesday, February 2, 2011

Gobi masala/ Cauliflower cashew delight

 Cauliflower contains a high amount of vitamin C, fiber and complex carbohydrates. This curry gives an exquisite taste and can be made with fried paneer as well.

Serves up to 3-4 people
Preparation time: 45 minutes


1 medium cauliflower
1 chopped onion
1 large chopped tomatoes
pinch of kasoori methi (dried fenugreek leaves)
2 tbsp of melted butter
salt as required

1 inch of ginger
3 cloves of garlic
1 tsp of red chilli powder
1/2 tsp of turmeric
1 tsp of coriander seeds
1 tsp of pepper
1 tsp of cumin seeds
10 pieces of cashew nut
1 tbsp of poppy seeds

1 piece of cinnamon
1 tsp of aniseed


1.Cut cauliflower in to small florets. Microwave high for 5 minutes.
2.Soak poppy seeds in hot water for 30 minutes. Grind the ingredients mentioned above together in to a paste.
3.In the preheated kadai, add melted butter. Now add aniseed and cinnamon. Once the nice aroma comes, add onion. 
4.The onion turns golden brown then add tomatoes and little salt.
5.As the tomato becomes mushy, add the ground paste. Saute till the raw smell disappears. Add the cauliflower and salt.
6.Close the lid and cook in medium flame.Cook for 20 minutes and a pinch of kasoori methi. Serve with roti /naan.

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