Gobi Masala ~ Cauliflower in a rich gravy
Serves: 6- 8 ppl
Gobi - 800 gms (big one)
Ginger Garlic Green chillies - 1 tbsp
Chili powder - 1 tsp
Coriander - 1 tsp
Cumin powder - 1/2 tsp
Curds/ Yogurt - 1/2 cup
Tomatoes - 2 medium
Onions - 3 medium
Poppy Seeds + Cashews nut paste - 2 tbsp
Oil - 3/4 cup
Salt to taste
Coriander leaves for garnish
Method to prepare:
Wash and clean the cauliflower into florets. This can be done by soaking it in salted warm water with closed lid.
Heat a non stick thick bottom pan with oil. Add the finely chopped onions, fry well. Then add the ginger garlic green chili paste, sauté till its brown.
Add the chopped tomatoes along with all the spice powders and salt. Simmer and cook till the oil starts coming on sides. Add the curds little by little so that it blends well and also comes out as a thick creamy gravy.
Once all the curds is done, add the drained cauliflower and add to the pan. Mix well with the spices and cover with lid and let it simmer for 5 - 7 mins, till you feel the florets are blended with the masala.
Add 1/2 cup water and either put it for whistle, remove from stove and remove the whistle immediately or the cauliflower becomes too mushy.
In another pan cook the Poppy seeds and Cashew nut paste with 1/2 cup water and bring to boil. When it starts boiling, add the gobi to it and simmer for few minutes. Finally add in the chopped coriander leaves.
Goes great with Rotis.
Note: This dish is best done in a really thick bottom pan, so that it doesn't get burnt.
So coming back to the movies, which was the recent one you all watched? Of course most names I will have to google and check out.
I am already looking forward for the weekend, though I might end up working through them!