Wednesday, December 4, 2013




Two medium heads cauliflower

For the marinade:
1/2 cup well beaten curd 1/2 tsp haldi1/2 tsp kasuri methi1 tsp garlic paste1 tsp ginger paste1 tsp garam masalasalt to taste

For gravy

1/4 cup ginger paste3tablespoon garlic paste2 inch stick of cinnamon2 black cardamoms2 small green cardamoms1 tsp fenugreek seeds1 tbs kasuri methi 5 cups pureed fresh tomato1 tsp red chili powder 1/2 tsp cinnamon powderSalt to tastehaldi 1/2 tsp2 green chillies1/4 cup melted butter1/2 cup heavy cream/whipping cream1/2 cup milk


Cut cauliflower into medium florets . Wash them well and pat dry. Combine all ingredients for the marinade in a bowl . Add the florets in the bowl and toss well for the marinade to coat the florets. Allow them to sit for about 30 minutes.Roast the gobhi in pan till sealed.Heat butter, add cinnamon, cardamoms and fenugreek seeds.Once the seeds start to sizzle, add ginger garlic paste, salt, chili powder and stir and fry .Add tomato paste, green chili, cinnamon powder, haldi and kasuri methi Simmer and reduce the tomato sauce, till done. Add the milk. Bring it to a boil, reduce heat and add the cauliflowers. Simmer till gobhi is cooked. Add the cream.Simmer for another five minutes.Ready to serve.

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