Recipes from an Indian kitchen with a focus on Andhra cuisine
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Thursday, May 12, 2016
250 grams of gobi or cauliflower
1 cup of cubed onions
1 inch ginger piece
2 garlic cloves
¾ cup tomatoes
2 tbsp oil
1 small cinnamon stick
½ tsp red chili powder
1 tsp coriander powder
½ tsp kasuri methi
salt as needed
cauliflower florets and soak them in enough warm salted water for 5 to 10 mins. This way any worms inside the florets, will let them come out. Do not boil cauliflower
Throw off the water and rinse thoroughly under running water, set aside to drain.
Puree onions, tomatoes, ginger, garlic and almonds to a smooth mixture without adding water. Keep this aside.
Heat a pan with oil, add cinnamon, cloves and
the onion tomato puree and saute until the raw smell goes off.
Add chili powder, salt, garam masala and coriander powder. Saute until raw smell goes off.
Add cauliflower and saute for 2 to 3 mins.
Add ¾ cup water and mix. Cover and cook on a medium flame.
When the gobi is cooked, add kasuri methi.
Off the stove. Add coriander leaves. Keep covered until served.
Serve gobi masala with plain rice and roti.
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