It's my job to make cauliflower curry for Aj who loves cauliflower a great deal, he would even eat it every single day as accompaniment for his lunch. He's much in love with cauliflower. Even I love cauliflower, there's a good cause of it. My mother never buys cauliflower or cooks cauliflower in your own home. That’s coz, they hate the little worms within the cauliflower,which is often used to become a common factor individuals days. So she treats that veggie as ‘Non-veg’. So only very couple of occasions I'd sampled cauliflower in restaurants, after i am with my buddies.
Then after marriage, things altered, thankfully they are doing buy and prepare cauliflower. So when I began cooking, I enjoyed cooking cauliflower in numerous forms. gobi paratha. aloo gobi. cauliflower kurma. curry. fries. gobi 65 or add it in briyani or kurma. Hope this is sufficient to prove . However the only factor things i don’t like may be the cauliflower we obtain here's so quite different from those we obtain in India. Here it will get cooked so quickly and becomes very soft and turns mushy easily. I love it more about firm and crunchy side. Still nothing stops. This gobi masala recipe is among Aj’s recent favourite cauliflower recipe. Once whenever we purchased lunch, that one came being an accompaniment and I'm wondering, why I haven't attempted by doing this to date. And very quickly I attempted also it arrived on the scene better still than we sampled. My kid just loved it and that i too loved it. It is going perfectly with roti or naan. even kara kuzhambu too or mild pulaos too. With all of these masalas, it tastes awesome. won’t it?
Recipe Cuisine: Indian Recipe Category: Side dish
Prep Time. ten mins Prepare time. 20 mins Serves. 3
Ingredients
Cauliflower - 1 medium flower
Onion - 2. finely chopped
Tomato - 2. Finely chopped
Ginger root garlic clove paste - 1-2 teaspoon
Garam masala - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Dhaniya powder - 2 teaspoon
Turmeric - 1/8 teaspoon
Tandoori or biryani masala
powder (optional) - 1/2 teaspoon
Coriander leaves, chopped - 2 tblsp
Curry leaves - 1 sprig
Salt - When needed
To Temper
Oil - 2-3 tblsp
Fennel - 1 teaspoon
Cinnamon - 1 " piece
Elachi - 1
Clove - 1
Method
- Heat a pan/kadai with oil and temper using the products given under ‘To temper’ table. Add curry leaves,chopped onions and fry till transparent. Add Ginger root garlic clove paste and fry for just two minutes in medium flame. Add some chopped tomato plants, salt and fry till it might be soft and mushy.
- Add all of the masala powders and fry in medium flame for several minutes or until raw smell beeps.
- Add some cleaned cauliflower florets, reduce bite sized pieces and add 1/4 cup water and blend well.
- Prepare covered in medium flame until cauliflower is completed. Add coriander leaves and fry for several-5 more minutes. Increase the oil as needed.
Notes
- Clean cauliflower correctly before cooking it by immersing it in serious trouble with salt for ten minutes.
- Don't over prepare because it will turn the cauliflower mushy.
- Increase the oil while frying in the last whether it will get stuck towards the kadai.
