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Indian Recipes



Masala Gobi (Spicy cauliflower)

Ingredients :-

Sl No.
Item
Qty.
1.

Water
4½ cups + 3 teaspoons
2.

Salt
4 ½  teaspoons
3.

Cauliflower stem removed and stump scored
1large (800gms)
4.

Poppy seeds
1 teaspoons
5.

Cashew nuts broken into pieces
2 teaspoons
6.

Ginger
10gms.
7.

Garlic
6 sticks
8.

Green chillies
2
9.

Vegetable oil

½ cups
10.

Onion grated
2 large (300 gms)
11.

Tomatoes blanched and copped
2 medium (1/4 kg.)
12.

Turmeric powder
½  teaspoons
13.

Coriander powder
1 teaspoons
14.

Cumin powder
½  teaspoons
15.

Red chilli powder
1 teaspoons
16.

Curd beaten
½ cups
17.

Coriander leaves chopped
1 teaspoons

Directions-

  1. In a bowl add 4 cups water with 2 teaspoons salt. Immerse cauliflower for about ½ hour and drain.
  2. Grand together poppy seeds and cashew nuts into a paste, adding a little water (3 teaspoons) from time to time.
  3. Separately grind together ginger, garlic and chillies into a paste.
  4. Heat oil in cooker for about 2 minutes. Add onions any fry till golden brown.
  5. Add ginger-garlic paste, tomatoes, turmeric coriander, cumin and chilli powders, ¼ cup water and remaining salt(2 ½ teaspoons). Cook till tomatoes are pulpy, stirring occasionally.
  6. Add 1 teaspoons curd. Stir and fry until curd is well blended (approximately ½ minute). Add remaining curd in the same way, a tablespoon at a time till all curd is used. Fry till oil shows separately (approximately 3 minute).
  7. Add cauliflower. Stir and fry for about 5 minutes, ending with cauliflower stump down. Away from heat, stir in cashew nut paste and remaining water (1/2 cup) all round cauliflower.
  8. Closed cooker . Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
  9. Remove cooker from heat. Release pressure with slight lifting of vent weight.
  10. Open cooker. Transfer cauliflower onto a serving dish. Pour masala evenly over cauliflower. Serve hot, garnished with coriander leaves.