Main Course

CAULIFLOWER SABJI | GOBI MASALA – RESTAURANT STYLE

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INGREDIENTS:
1 Small Cauliflower
Water
Salt to taste
3 Tbsp Oil
1 Large Onion
2 Large Tomatoes
3 Dry Kashmiri/Bedgi Red Chillis
4-5 Large Garlic Cloves
1 Inch Ginger

10 Cashew Nuts
1 Tbsp Poppy Seeds (Khas Khas)
1/4 Cup Hot Water
1 Tsp Ghee
1 Tsp Cumin Seeds
1Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Cumin Powder
1 Tsp Kitchen King/Garam Masala
1/2 Cup Green Peas (Optional)
1/2 Cup Water
Salt to Taste
1 Tsp Kasoori Methi
1 Tsp Fresh Cream (Optional)
1/4 Cup Coriander Leaves

METHOD:

  • In a bowl, add the Cashew Nuts and Poppy Seeds with Hot water and keep aside for 30 minutes. Later grind this into a smooth paste and keep aside.
  • Separate the Cauliflower florets and wash them well. Soak them in water for a few minutes.
  • In the meantime, boil water in a deep vessel and add salt.
  • To this add the washed Cauliflower florets and blanch them for 5 minutes.
  • Drain the water and transfer them to a plate.
  • Heat oil in a pan and add the blanched Cauliflower florets and sauté for 5-7 minutes until you see brown spots appearing on the surface.
  • Take them out on a plate.
  • In the leftover oil, add items coloured in Red in the ingredients section and sauté them until they all cook well.
  • Once the mixture cools down, transfer this to a mixer and grind into a smooth paste.
  • Now in the same pan, add 1 Tsp Ghee.
  • Splutter Cumin Seeds.
  • Now add the paste you just ground and cook until you see oil separating from the masala.
  • Now add the spice powders mentioned in the ingredients list marked in Green. Mix well and cook for 2 minutes.
  • Now add the Cashew Khas Khas paste to this and mix well.
  • Add salt and water.
  • You can add frozen Green Peas if you want to. You can also use the fresh ones but boil them before adding to the masala. Green peas are optional.
  • Also add the bleached and sautéed cauliflower florets.
  • Cover and cook on low-medium flame for 5-7 minutes.
  • Now add Garam Masala Powder
  • Add Kasoori Methi after crushing them between your palms.
  • Add fresh cream. This is optional.
  • Mix everything well.
  • Garnish with freshly chopped Coriander Leaves.
  • Serve hot with Naan / Roti.
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Masala to be ground into a smooth paste
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Cashew & Poppy Seeds paste
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Red Masala
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Serve hot with Rotis/Naan

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