Friday, March 29, 2013

Makhmali Gobhi (Cauliflower in creamy gravy)

It's a thursday and I was thinking of making something good and vegetarian for dinner. I opend the fridge and picked up whatever came to my hand! Sometimes it is really boring to decide what to cook for breakfast, lunch, dinner on a row. So I didn't think anyting and picked up a cauliflower/gobhi. Now what to cook with it? I had a packet of cream and thought to make something creamy!
It tasted really good!! A highly recomended dish. I am going to make it again for my father, when he will be here.
Yup!!! My father is coming here for the first time in four (almost) years!! Gosh!!! I am so excited!!


Ingredients for "Makhmali Gobhi":
  1. Cauliflower 1 medium size ( cut into medium florets)
  2. Onion 1 medium size (smooth paste)
  3. Ginger 1"
  4. Garlic 1 or 2 cloves
  5. Green chilli 2 pieces (paste ginger,garlic and chilli together)
  6. Tomato 1 large (paste)
  7. Cashew nuts 10-12 (blanched and paste)
  8. Fresh cream 2 table spoon
  9. Coriander powder 1/2 tea spoon
  10. Turmeric powder 1/2 tea spoon for marination and 1/4 tea spoon for cooking
  11. Chilli powder 1 tea spoon
  12. Garam masala powder 1/4 tea spoon
  13. Salt & sugar according to taste
  14. Black cumin seed/ shahi jeera 1/2 tea spoon
  15. Green cardamom 2
  16. Cinnamon stick 1 small
  17. Bay leaf 1
  18. White oil for cooking
  19. Clarified butter/ ghee 1 tea spoon
  20. Grated/shredded almond for garnishing 1 tea spoon
How to prepare "Makhmali Gobhi":
  • Wash cauliflower florets and marinate with salt, turmeric powder and little red chilli powder. Leave it for 15-20 minutes.
  • Heat up a pan with white oil. Fry cauliflower florets nicely golden. Take out from oil and keep aside.
  • Add shahi jeera , bay leaf, cinnamon stick and green cardamom to remaining oil (add oil if needed). Fry till fragrant. Add oinion paste next.  Fry onion paste till brownish and fragrant.
  • Add ginrer-garlic-chilli paste and cook till oil separates from spices. Add coriander powder, turmeric powder, chilli powder and garam masala powder. Give it few nice stirs. 
  • Next you add tomato paste, salt and sugar to it and cook until raw flavour of tomato disappears. Also oil separates from spices. At this point you add cashew nut paste along with 3-4 tablespoon water. Shimmer for 3-4 minutes over low heat.
  • Mix with fried cauliflower florets. Shimmer covered for another 2-3 minutes. Add cream and shimmer for more 2-3 minutes. Mix with ghee.
  • Turn off the heat and give it few minutes standing time and garnish with shredded almonds before you serve. I served with roti/phulka. You can serve it with parantha/naan or jeera rice also.

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