Share this...

Facebook

Pinterest

Twitter

Yummly

email

Today the day started with my daughter laky waking up at around 4’clock saying mummy today iam going to school get up.Then i and my hubby both got up and saw the time and we said her its only 4clock,you can sleep upto 6clock.we made her ready as today is her first day for school in Uk ofcourse she is going to primary one.we reached the school and we left her in classroom and we moved to parents meeting.But suddenly we have seen laky crying and coming with her madam.Her madam said she is little bit upset and she asked me to come along with laky to her class..and finally she was in class.

As today i was planning to prepare some Fried rice,but i found onions are little,then i searched my fridge and found Cauliflower and i thought what would i make with gobi .Then i searched my recipe book and found gobi masala.Coming to recipe the Gobi masala came really nice and hubby dear liked it very much..

Preparation:

Gobi – 750gms
Ginger Garlic paste – 1 tbsp
Chili powder – 1 tsp
Coriander – 1 tsp
Cumin powder – 1/2 tsp
Curds/ Yogurt – 1/2 cup
Tomatoes – 2 medium
Onions – 3 medium
Poppy Seeds-1tsp
Cashews nut paste – 2 tbsp
Oil – 3/4 cup
Salt to taste
Coriander leaves for garnish
Method:

1.Wash and clean the cauliflower into florets. Then soak them in salted warm water with closed lid.

2.Heat a non stick thick bottom pan with oil. Add the finely chopped onions, fry well. Then add the ginger garlic paste, sauté till its brown,add the chopped tomatoes along with all the spice powders and salt. Simmer and cook till the oil starts coming on sides. Add the curds and mix well so that it blends well and also comes out as a thick gravy.

3.Once all the curds is done, add the drained cauliflower and add to the pan. Mix well with the spices and cover with lid and let it simmer for 5 – 7 mins, till you the florets are blended with the masala.

4.Add 1 cup water and cook till gravy comes thick and cauliflower is cooked.

5.Then add poppyseeds and cashewnut paste and cook for few mints and finally garnish with coriander leaves and serve with roti’s.