Posted by Annita on November 2, 2006
Another Cauliflower dish,which can be taken with any kind of roti and the recipe is from my Hawkins Cookbook.Following the recipe,I’ve used my pressure cooker to prepare it,but you can always use any cooking pan if you wish.I prefer pressure cooking,as it is healthy,saves time and improves taste.Also pressure cooking retains nutritive elements ,I’ve read somewhere that vitamins and proteins are better preserved during pressure cooking process.
Chappathi and Gobi Masala -Our dinner
Now the recipe..
Fresh Cauliflower cut into florets – 1 large
Chopped/Grated Onion – 2 large
Tomatoes blanched and chopped – 2 medium
Ginger – 1 piece of 1 ” size
Garlic – 6 flakes
Green Chillies – 2
Beaten curd – 1/2 cup
Poppy seeds – 1 tbsp
Cashewnut pieces – 2 tbsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Red Chilly powder -1 tsp
Water – as needed
Oil – as needed
Salt – to taste
Chopped Coriander leaves – 1 tsp
Heavy cream(Optional) – 1/2 tsp
Take water and salt in a large bowl and immerse cauliflower florets for about 1/2 an hour and drain.Grind together poppy seeds and cashewnuts into a paste adding a little water from time to time.Seperately grind ginger,garlic and green chillies into a paste.Keep them aside.
Heat oil in a cooker for about 2 mins,add onion and fry till golden brown.Now add ginger-garlic-chilly paste,tomatoes,turmeic,coriander,cumin and chilly powders and fry for a while.Add 1/4 cup water and salt,cook till tomatoes are pulp stirring occasionally.
Add 1 tbsp of curd.Stir and fry until curd is well blended.Add remaining curd in the same way,a tablespoon at a time till all curd is used.Fry till oil starts to seperate.
Add culiflower,stir and fry for about 3-4 minutes.Away from heat ,stir in cashewnut paste and 1/4 cup of water.Close the cooker and bring to a full pressure on high heat.Reduce heat and cook for 2 minutes.
Remove cooker from heat and release pressure by slightly lifting of vent weight.Carefully open the cooker and transfer the curry into a serving bowl.Pour masala evenly over cauliflower.Serve hot garnished with coriander leaves and heavy cream.
See Priya’s Gobi Masala here