Sunday, July 23, 2017

Gobhi Masala | Aloo Gobhi Curry (Cauliflower simmered in onion tomato gravy with potatoes)

Gobhi Masala.jpeg


“Gobhi Masala” is a nice twist to traditional aloo gobhi prepared in most indian households. If you want to try something different with cauliflower than try this recipe and all “aloo gobhi lovers” will love it, all the more. Gobhi Masala is easy to make recipe with all ingredients available in your kitchen and it has a restaurant like taste. So when you want to make special meal for your family other than paneer than do try this out.

You might also like achari gobhi  and gobhi paratha recipe if you love cauliflower.




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Serves: 3-4
Preparation time: 10 mins.
Cooking time: 20-25 mins.


Ingredients:


1 medium sized onions
2 medium sized tomato
2 tablespoon oil
1 medium sized cauliflower (cut into florets)
2 medium sized potatoes (peeled and cubed)
½ teaspoon cumin seeds /Jeera
2 bay leaves
2 green cardamoms
1 stick cinnamon
½ teaspoon Turmeric powder
½ + ½ teaspoon garam masala powder
¼ teaspoon red chilli powder
1 tablespoon dried fenugreek leaves (crushed)
Salt to taste


Directions:
  1. Wash and cut the cauliflower into florets. Cut the potatoes and keep aside.
  2. Puree the onions and tomato in the mixer.
  3. Heat oil in a wok and add cumin seeds. Once they crackle, add in green cardamom, bay leaves and cinnamon stick.
  4. As you get aroma of the spices (about a minute), add in tomato-onion paste and mix.
  5. Cover and cook for 3-4 minutes. Stir occasionally until tomato paste starts releasing oil.
  6. Add in the spices: salt, turmeric, red chilli and ½ teaspoon garam masala powder. Saute for a minute or so.
  7. Now, add in cubed potatoes and cover and cook, stirring occasionally. As the potatoes get cooked, add water to adjust the gravy consistency as per your choice.
  8. Now, add in cauliflower florets and again cover to cook. This will take another 5 minutes.
  9. As the cauliflower is cooked, add in 2 tablespoons of cream. Mix and allow the gravy to thicken.
  10. Add in ½ teaspoon garam masala and crushed dried fenugreek leaves. Mix and keep on low flame for minute. Switch off the flame.
  11. Transfer to serving dish and garnish with coriander leaves. Serve hot with roti/parathas.


Tips:
  • You can make the recipe using ghee (clarified butter) instead of oil to make it more rich and tasty.

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Step By Step:


Wash and cut the cauliflower into florets. Cut the potatoes and keep aside.
Puree the onions and tomato in the mixer.
Heat oil in a wok and add cumin seeds. Once they crackle, add in green cardamom, bay leaves and cinnamon stick.
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As you get aroma of the spices (about a minute), add in tomato-onion paste and mix.
Cover and cook for 3-4 minutes. Stir occasionally until tomato paste starts releasing oil.
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Add in the spices: salt, turmeric, red chilli and ½ teaspoon garam masala powder. Saute for a minute or so.
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Now, add in cubed potatoes and cover and cook, stirring occasionally. As the potatoes get cooked, add water to adjust the gravy consistency as per your choice.
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Now, add in cauliflower florets and again cover to cook. This will take another 5 minutes.
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As the cauliflower is cooked, add in 2 tablespoons of cream. Mix and allow the gravy to thicken.
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Add in ½ teaspoon garam masala and crushed dried fenugreek leaves. Mix and keep on low flame for minute. Switch off the flame.
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Transfer to serving dish and garnish with coriander leaves. Serve hot with roti/parathas.
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