How to prepare masala gobhi
January 12, 2009
Preparing masala gobhi
Ingredients preparing masala gobhi:
Large cauliflower stem removed and stump scored, 2 tbsp cashew nuts broken into pieces, 4 ½ + 3 tbsp water, 1 tbsp poppy seeds, 10 gm ginger, 4 ½ tsp salt, 6 garlic flakes, ½ cup vegetable oil, 10 gm ginger, 2 green chilies, 2 large grated onions, ½ tsp turmeric powder, 1 tbsp chopped coriander leaves, 1 tsp coriander powder, ½ cup beaten curd, 2medium blanched and chopped tomatoes, ½ tsp cumin seeds, 1 tsp red chili powder
Method for preparing masala gobhi:
In a bowl, add 4-cup water with 2 tsp salt. Immerse cauliflower for about half an hour and drain.
Grind together poppy seeds and cashew nuts into paste, adding little water to it from time to time.
Separately grind together ginger, garlic and chilies into a paste.
Heat oil in cooker for about 2 minutes. Add onions and fry till they turn golden brown.
Add ginger-garlic paste, turmeric, coriander, cumin, chili powders and tomatoes, ¼ cup water and 2-½ tsp salt. Cook till tomatoes are pulpy, stirring constantly.
Add 1 tbsp curd. Stir and fry until the curd is well blended (approx ½ minute). Add remaining curd in the same way, a tbsp at a time till all curd is used. Fry till oil shows separately (approx 3 minutes).
Add cauliflower. Stir and fry about 5 minutes, ending with a cauliflower stump down. Away from heat, stir in cashew nut paste and ¼ cup water all around cauliflower.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat. Release pressure with slight lifting of vent weight.
Open cooker. Transfer cauliflower onto a serving dish. Pour masala evenly over cauliflower. Serve hot, garnished with coriander leaves.
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