Tuesday, October 16, 2007

Masala Gobi (Cauliflower)

4-1/2 cup water,
1 big cauliflower (root and stems detached),
1 tbsp poppy seeds,
2 tsp chopped cashew nut,
1 tsp ginger paste,
1 tsp garlic paste,
2 green chillies pasted,
1/2 cup refined oil,
2 big onions pasted,
2 tomatoes smashed,
1/2 tsp turmeric powder,
1 tsp coriander powder,
1/2 tsp cumin powder,
1 tsp red chilli powder,
1/2 cup whipped curd,
some chopped coriander leaves

Soak the cauliflower in 4 cups of water with a little salt. After half an hour drain the cauliflower and make it dry. Make a paste of the poppy seeds and cashew nuts, by adding water as necessary. Heat oil in a pan. Fry the chopped onions till they turn golden brown. Add into it garlic paste, ginger paste, smashed tomato, turmeric powder, coriander powder, cumin powder and red chili powder. Stir well, Add 1/4 cup water and salt to taste. When the spices are fried well, add a table spoon of whipped curd. Stir continuously. In the same way add the whole curd. Stir and fry till the oil separates from the spices. Add the cauliflower to the spices. Mix the spices thoroughly with the cauliflower. After about five minutes remove the pan from the burner and add the paste of poppy seeds and cashew nuts. Add the rest of water. Again cook the whole thing for about three minutes. Garnish the masala gobi with chopped coriander leaves and serve hot in lunch or dinner.