Hi All,
This was a recipe that I made inspired by my mother who said she made a gravy for Roti's and it came out well. I liked the combination of different / interesting spices she used to make the Sabji. I tried doing the same here so, here it goes
GOBI MASALA / CAULIFLOWER MASALA
INGREDIENTS
CAULIFLOWER / GOBI : 2 cups chopped
ONION: 1 medium
TOMATO : 2 Medium
GARLIC and GINGER : 1 TSP each
JEERA - DHANIA POWDER : 1 TSP
KASOORI METHI : 1 Tsp crushed in your hand
SAMBHAR POWDER : 1 TSP
CASHEW NUTS: about 10 soaked in water for 10 minutes
RED CHILLI : 1 long or 2 Medium
DHANIA SEEDS : 1 Tsp
SALT as required
BUTTER and OIL as required : 1 TBSP each
TURMERIC POWDER : 1/4 TSP
CORIANDER LEAVES chopped for garnish
MAKING
Boil the chopped Cauliflower with enough water, salt and a pinch of turmeric and keep aside once boiled and cooked. In a pan, add a Tbsp of butter and in it , saute the onions, Ginger-Garlic for a couple of minutes before adding the chopped Tomatoes. Saute it for about 2-3 minutes and keep aside. In a blender, grind the above sauteed mixture with the soaked Cashew nuts, Dhania ( Coriander) seeds, Red Chilli. Grind them into a nice paste and pour in back in the pan with a 1 Tbsp of oil and saute it again (medium flame) until the raw smell of it is gone and bubbles start coming up . After about 5 minutes, add a pinch of Turmeric, Jeera-Dhania powder, Sambhar powder, Crushed Kasoori Methi and cook for another 3-4 minutes , add water if needed. Finally add the boiled Cauliflower to the gravy, add the required salt and cook for another 5 minutes in low flame until the gravy is well mixed and salt has been fully absorbed. Garnish with some chopped coriander and delicious Gobi Masala is ready to eat. Serve it hot with Roti's. Enjoy !
TIPS / VARIATIONS
You could add a Tsp of Sugar to mellow down on the spice level.
You can also add 1/2 Tsp of Garam Masala for added flavor.
Sambhar Powder gives it a little diff taste than the usual gravy. It was an interesting add on.
This was a recipe that I made inspired by my mother who said she made a gravy for Roti's and it came out well. I liked the combination of different / interesting spices she used to make the Sabji. I tried doing the same here so, here it goes
GOBI MASALA / CAULIFLOWER MASALA
INGREDIENTS
CAULIFLOWER / GOBI : 2 cups chopped
ONION: 1 medium
TOMATO : 2 Medium
GARLIC and GINGER : 1 TSP each
JEERA - DHANIA POWDER : 1 TSP
KASOORI METHI : 1 Tsp crushed in your hand
SAMBHAR POWDER : 1 TSP
CASHEW NUTS: about 10 soaked in water for 10 minutes
RED CHILLI : 1 long or 2 Medium
DHANIA SEEDS : 1 Tsp
SALT as required
BUTTER and OIL as required : 1 TBSP each
TURMERIC POWDER : 1/4 TSP
CORIANDER LEAVES chopped for garnish
 |
| Gobi Masala |
MAKING
Boil the chopped Cauliflower with enough water, salt and a pinch of turmeric and keep aside once boiled and cooked. In a pan, add a Tbsp of butter and in it , saute the onions, Ginger-Garlic for a couple of minutes before adding the chopped Tomatoes. Saute it for about 2-3 minutes and keep aside. In a blender, grind the above sauteed mixture with the soaked Cashew nuts, Dhania ( Coriander) seeds, Red Chilli. Grind them into a nice paste and pour in back in the pan with a 1 Tbsp of oil and saute it again (medium flame) until the raw smell of it is gone and bubbles start coming up . After about 5 minutes, add a pinch of Turmeric, Jeera-Dhania powder, Sambhar powder, Crushed Kasoori Methi and cook for another 3-4 minutes , add water if needed. Finally add the boiled Cauliflower to the gravy, add the required salt and cook for another 5 minutes in low flame until the gravy is well mixed and salt has been fully absorbed. Garnish with some chopped coriander and delicious Gobi Masala is ready to eat. Serve it hot with Roti's. Enjoy !
TIPS / VARIATIONS
You could add a Tsp of Sugar to mellow down on the spice level.
You can also add 1/2 Tsp of Garam Masala for added flavor.
Sambhar Powder gives it a little diff taste than the usual gravy. It was an interesting add on.
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