Cauliflower is a vegetable which was never bought at our home. I tasted Cauliflower mostly as manchurian at restaurants. When I started staying with room mates, they used to make cauliflower almost every week. I learned up this simple and basic cauliflower curry from them.
Cauliflower Curry or Gobi Masala:
Ingredients:
1 cup Cauliflower florets
1 big Onion
1 Teaspoon Ginger-Garlic-Green chilly paste
2 Tomatoes
1/4 Teaspoon Turmeric
1/2 - 3/4 Teaspoon Chilly powder
1/2 Teaspoon Garam Masala
1.5 Teaspoon Coriander Powder
1 Teaspoon Oil
1 Cinnamon
1 Cardamom
1 Clove
Salt
Prepping:
Step 1: Cutting
Cauliflower Curry or Gobi Masala:
Ingredients:
1 cup Cauliflower florets
1 big Onion
1 Teaspoon Ginger-Garlic-Green chilly paste
2 Tomatoes
1/4 Teaspoon Turmeric
1/2 - 3/4 Teaspoon Chilly powder
1/2 Teaspoon Garam Masala
1.5 Teaspoon Coriander Powder
1 Teaspoon Oil
1 Cinnamon
1 Cardamom
1 Clove
Salt
Prepping:
Step 1: Cutting
- Cut Cauliflower into small florets, removing the stem.
- Cut onion and tomatoes into dices.
Step 2:
Boil Cauliflower by adding turmeric and salt to it for around 5 - 10 min and keep aside after draining the water.
Step 3: (Optional)
Grind Ginger, Garlic and Green chilly into paste form.
This step is optional. You can use ginger-garlic paste and crushed green chillies instead of ginger-garlic-green chilly paste.
Method of Preparing:
Step 1:
Heat Oil in a pan and when the oil becomes hot, add mustard seeds to it. Once it crackles, add onion and saute till they are brown.
Step 2:
Add ginger - garlic - green chilly paste and saute for 2 min.
Step 3:
Add Tomatoes and stir well. Let the tomatoes cook till they are mushy.
Step 4:
Now add turmeric, chilly powder, coriander, Garam masala, cinnamon, cardamom, clove and salt and stir well.
Step 5:
Add cauliflower to the mixture and mix well.
Step 6:
Add a little water to the gravy and cover and cook in low flame for 10 min. Switch off and garnish with coriander leaves.
Serve with Rice or Chappathi.
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