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1 tbsp -poppy seeds
broken into pieces
6 flakes -garlic
2 -green chillies
2 -tomatoes chopped finely
1/2 tsp -turmeric powder
1/2 tsp -red chilli powder
1 tbsp -coriander powder
1/2 tsp -cumin powder
1 large tbsp-
How to Make Masala Gobi
Immerse cauliflower for half an hour in boiling water with 2 tsp salt. Drain it and keep aside.
Grind poppy seeds and cashew into a paste adding water.
Grind ginger, garlic, and green chillies into a paste.
Heat oil and fry onions till golden brown.
Add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders
Add little water and cook till tomatoes are pulpy. Now add curd and stir fry till well blended & till oil separates.
Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down.
Cover with a tight lid and cook on high for 2 minutes. Reduce heat and cook till the cauliflower is done.
Add cashew paste and a little water to make it into a gravy.
Remove from heat. Place cauliflower on serving dish. Pour masala over the cauliflower. Serve hot, garnished with onion rings, lemon ridges and coriander leaves. Goes well with naan or phulkas.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.