Gobi Masala/Cauliflower Masala

About the recipe:

Gobi/Cauliflower Masala is one of the dishes loved by all. This goes well with chapathi, phulka, naan, pulao and plain rice too. Let us get to know how this dish can be prepared easily and with great taste.

Preparation time: 15 mins

Cook time: 30 mins

Serves: 2

Ingredients needed:

Cauliflower/Gobi:  1 Cup (Cut into medium sized florets)

Onion: 1 medium

Tomato: 3 medium

Green Chilly: 1 number

Ginger:  1 inch piece

Garlic: 3 numbers

Turmeric powder: ½ spoon

Chilly powder: ½ spoon

Coriander leaves/Cilantro: few

Coriander powder: 1 spoon

Cashew nuts:  6-7 numbers (split)

Plain yoghurt/Thick curd: 1 tablespoon

Water: ½ cup

Salt: As required

For the seasoning:

Oil: 2 tablespoon

Cumin seeds:  1 spoon

Bay leaf : 1

Cinnamon : 1 inch piece

Cardamom : 2

Preparation:

1. Boil 3 cups of water with a little salt and turmeric powder, put off the flame and add the cauliflower florets into it. Close it using a lid and  let it sit for 10 to 15 minutes

2. Soak the cashew nuts in a little warm water so that it becomes easy for grinding. Grind them after a few minutes and keep it aside.

3. In a mixer/blender  add tomatoes, green chilly, ginger and garlic, blend into a smooth paste

4. Chop onions finely

Method:

1. Heat a tablespoon of oil in a pan, add the soaked cauliflower florets into the pan, Saute for few minutes till you see light brown spots on the florets. Now, take and put them in a paper towel.

2.In the same pan, heat a tablespoon of oil, add the ingredients mentioned under seasoning section.

3.Add the finely chopped onion, coriander powder, chilly powder and saute till the onions become transparent.

4. Add salt since it brings out the moisture from the onions and makes it to cook faster.

5.Pour the grinded tomato paste and let it cook it medium flame till the oil oozes out. This will take around 10-15minutes

6.Add the cashew nut paste and the yoghurt. Simmer and cook for a few more minutes

7.Add water and also add the cauliflower florets into the gravy. Check for salt and then close the pan with a lid and let it cook for 7-10 minutes in a low-medium  flame. Stir Occasionally.

8.Check if the florets have been cooked and put off the flame

9.Garnish it with coriander/cilantro and serve hot

Note:

Do not saute the onions till it becomes brown as it will give a bitter taste to the gravy

Butter is optional. It can be added at the last before putting off the flame.

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