Ingredients: (Translation)
Cauliflower: 1
Onions: 1-2 (medium size)
Tomatoes: 2-3 (medium size)
Ginger- a small piece
Garlic (optional as per taste)
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1/4 tsp Dhania Powder
1 tsp Cumin Seeds
1/2 tsp Garam Masala
Kasuri Methi- little bit
Chopped coriander leaves 1-2 tbsp
1-2 tsp oil
Asafoetida
Heat water in a pan and side by side cut the cauliflower into small florets. Put the florets in the hot water and let it stay for abt 3-5 mins. Roughly chop the onions, tomatoes and ginger and grind to a smooth paste in the mixie. Heat a pan, add some oil and the jeera, once jeera splutters add asafotedia and the ground paste. Cook the paste till the raw smell disappers. You will notice that the colour of the paste changes to bright red on being cooked.
Cauliflower: 1
Onions: 1-2 (medium size)
Tomatoes: 2-3 (medium size)
Ginger- a small piece
Garlic (optional as per taste)
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1/4 tsp Dhania Powder
1 tsp Cumin Seeds
1/2 tsp Garam Masala
Kasuri Methi- little bit
Chopped coriander leaves 1-2 tbsp
1-2 tsp oil
Asafoetida
Heat water in a pan and side by side cut the cauliflower into small florets. Put the florets in the hot water and let it stay for abt 3-5 mins. Roughly chop the onions, tomatoes and ginger and grind to a smooth paste in the mixie. Heat a pan, add some oil and the jeera, once jeera splutters add asafotedia and the ground paste. Cook the paste till the raw smell disappers. You will notice that the colour of the paste changes to bright red on being cooked.
Meanwhile, cook the cauliflower florets in little water or microwave the florets with salt. Now add dhania powder, garam masala, red chilli powder, tumeric powder and kasuri methi to the boiling paste and mix well. Once the aroma is smelt, add salt to taste (salt for the gravy only). Add the cauliflower florets now and ensure that the masala is well coated on the cauliflower. Water can be added to dilute the gravy as per individual choice.
Let the gravy come to a boil, then serve the curry after garnishing with chopped coriander leaves. This curry takes very less time for preparation.
how to make cauliflower sabzi, gobi masala recipe
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Beautiful color. I like Cauliflower dishes, tastes great with Chapatis.Thanks for the recipe:)
ReplyDeleteI have made the onion paste before and cooked but it had a funny taste. How long do you have to cook it for?
ReplyDeleteKanchana
Good looking dish
ReplyDeleteThks Asha and Happy Cook.
ReplyDeleteKanchana, the colour of the gravy will indicate how far the gravy is cooked. When you first put in the kadai, it will be pinkish in colour but as it gets cooked it will slowly change to bright red(the colour of the tomatoes). Besides, you can always check out whether the raw smell persists or not by taking a spoon full of gravy and smelling it. That's how i judge the gravy.
I have never had a cauliflwer in a gravy, though my MIL talks about it all the time. Maybe I'll try this out very soon.
ReplyDelete