Ingredients

• 1 - whole cauliflower (cut into florets)
• 2 - big onions (chopped)
• 2 - medium sized tomatoes (chopped)
• 3 - green chillies (chopped)
• 1 tbsp - dhania powder
• 1 tbsp - kasuri methi powder
• 1/2 tsp - chilli powder
• 4-5 - flakes of garlic
• 1 inch ginger
• 2 pinches of turmeric
• 2 tbsp - oil for seasoning
• 1/2 cup - oil for frying cauliflower
• Fresh coriander leaves
• 1/2 tsp - mustard seeds for seasoning
• 1/2 cup - curd
• Salt to taste

How to Make Gobi Kashuri

• Grind ginger and garlic into thick paste. Add 1/2 cup oil in a pan for frying the cauliflower florets.
• Add the florets in the oil and deep fry them. If you don't want to fry the florets, you can use cooking spray and just saute them.
• Add the seasoning oil in another pan and add the mustard seeds. Add ginger, garlic paste and fry it till light brown.
• Now add the chopped onions, chopped green chillies and fry them till golden brown.
• Then add the chopped tomatoes and fry them till they become soft.
• Then add the dhania powder, salt, chilli powder, turmeric, curd and let it cook for 5 minutes. Then add the fried florets and let it cook along with the gravy for 10 minutes on a medium heat.
• Last thing to add is the kasuri methi powder so that it does not get cooked too much.
• Remove from the stove and garnish it with coriander leaves. Serve with rice or chapatti.