Friday, December 31, 2010

GOBHI MUSSALLAM


Ingredients:
1 cauliflower
1 tbsp lemon juice
2 tbsp water
1 1/2 tsp salt
1/4 cup oil
1 cup onions-chopped fine
1 cup onion-grated
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
1 tsp cumin seed powder
1 tsp kashmiri chilli powder
1 tsp turmeric powder
1 cup tomatoes-blanched, peeled and chopped fine
1 cup tomatoes-pureed and strained
1 tsp salt

Garnish
cardamom powder
garam masala

Method:
 Mix together the water, lemon juice and the salt.
Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over.
Place the cauliflower in a deep pan with water to cover and add lemon juice.
 Bring to a boil, shut off the heat and leave the cauliflower in it till cool.
 Drain and leave aside. Or you can steam it till cooked but firm.
Heat oil and add chopped onions. Saut�ill brown. Add the grated onions, ginger
 and the garlic paste, coriander, cumin, chilli powder, turmeric and the tomatoes.
Stir fry till fat separates. Add to this the blended tomato and cook for 5 minutes. Add salt to this gravy.
Place the cauliflower in the pan and cover with the gravy. Cover tight and cook over low heat for 15-20 minutes. ALTERNATE METHOD: you can deep fry the cauliflower.
Serve hot garnished with the cardamom and garam masala.

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