Sunday, May 27, 2012

Cauliflower / Gobi kheema

Time 30 min
Finely chopped cauliflower florets -1 cup
Finely chopped onion 2 medium size
Finely chopped tomato 1 medium size
5 in 1 masala 1 tsp or ginger garlic paste 1 tsp
Red chili powder / Kolhapuri masala 1 or 1.5 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Water 1/2 cup
Coriander 1 tsp for garnishing
Oil 2 tbsp
Salt to taste

Wash and blanch finely chopped cauliflowers and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation completely remove water. This will help to cook cauliflower fast as well as its typical smell will go away.

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min.  Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Sirr fast to avoid burning. Now add chopped caulifalower. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.


If you want more gravy u can add more white masala and 3 in 1 masala.

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