Guncha-o-bahar

Recipe by
Total Time:
1 hour
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Veppam Poo Rasam, Best Veppampoo jeera rasam, Easy Drumstick Leaves Curry

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4

Ingredients

  • 1 kg - Cauliflower
  • 5 gm / 1 tsp - Turmeric
  • salt
  • 30 ml / 2 tbsp - Lemon juice
  • groundnut oil to deep fry
  • For the Dusting: 50 gm / 1/3 cup - gram flour
  • 3 gm / 1/2 tsp - cumin powder
  • For Marinating: 25 gm / 4 tsp - Ginger paste
  • 25 gm / 4 tsp - Garlic paste
  • 5 g / 1 tsp - Red Chilli powder
  • salt
  • 100 ml / 7 tbsp - malt Vinegar
  • For the Gravy: 75 gm / 6 tbsp - Ghee
  • 50 gm / 1/3 cup - Onions
  • 30 gm / 5 tsp - Almond paste
  • 60 gm / 2 oz - Tomato puree
  • 220 gm / 1 cup - Yoghurt
  • 120 gm / 4 oz - khoya (see recipe)
  • 5 gm / 1 tsp - coriander powder
  • 10 gm / 2 tsp - fennel powder
  • 3 gm / 1/2 tsp - Red Chilli powder
  • 3 gm / 1/2 tsp - Turmeric
  • salt
  • 3 gm / 1/2 tsp - Garam Masala
  • 1/2 gm / 1 tsp - Saffron
  • 15 ml / 1 tbsp - Milk

How to Make Guncha-o-bahar

  • Clean the cauliflower, cut into large florets and wash them.
  • Boil water (approx. 2 litres / 8 1/3 cups) in a pot, add turmeric, salt and lemon juice, blanch for 5 minutes and drain.
  • For Marination:
  • Mix red chillies and salt with the ginger and garlic pastes, rub the blanched florets with this mixture, arrange it in a shallow dish and douse them with vinegar.
  • Keep aside for 15 minutes. Drain off the excess marinate.
  • For Dusting:
  • Mix cumin with gram flour and dust the marinated florets with this mixture.
  • Heat oil in a wok and deep fry the florets over medium heat until they turn light golden.
  • For Gravy:
  • Peel, wash and chop onions.
  • Whisk yoghurt in a bowl.
  • Rub khoya gently between the palms to make a paste, blend with yoghurt, add coriander, fennel, red chillies, turmeric and salt, and mix well.
  • Dissolve saffron in warm milk.
  • Heat ghee in a pot; add onions and saute over medium heat until it becomes light brown.
  • Add almond paste and tomato puree, fry until the fat leaves the masala.
  • Then add the yoghurt mixture and reduce the gravy to a sauce like consistency.
  • Sprinkle garam masala on it and stir.
  • Adjust the seasoning.
  • Arrange the deep fried florets in a shallow casserole, pour the gravy on it, sprinkle saffron, cover with silver foil and put on pressure in a pre-heated oven (300 degree F) for 8-10 minutes.
  • Tear off the foil and serve from the casserole with roti/bread.