Cooking Time : 40 minutesIngredients : | Cauliflower (Medium) | 1 | | Dahi | 1 Cup | | Salt | 1 Tsp | | Red Chili Powder | 1/2 Tsp | | Seeds of Choti illaichi Powdered | 2 | | Saboot Garam Masala | | | Moti Illaichi | 1 | | Laung | 2-3 | | Stick Dal Chini | 1" | | Tej Patta | 1 |
Other Ingredients : | Desi Ghee | 3 Tbsp | | Onions | 2 | | Ginger (Chopped) | 1" | | Green Chillies (Chopped) | 2 | | Haldi | 1/4 Tsp | | Dhaniya Powder | 1/2 Tsp | | Red Chili Powder | 1/4 Tsp | | Tomatoes | 3 | | Kasoori Methi | 1 Tbsp | | Fresh Coriander (Chopped) | 2 Tbsp |
Method :
- Cut Cauliflower into medium sized florets with little stalk wash and drain.
- Beat curd in a bowl and add salt red chilli powder, chhoti illaichi powder.
- Add calliflower to the curd.
- Mix well & keep aside to marinate.
- Heat ghee in a karahi.
- Reduce flame and add together all the ingrediants given under saboot garam masala.
- stir for a minute.
- Add onions & cook till they turn golden brown.
- Add ginger & green chillies.
- Mix well for 1/2 minute.
- Add dhaniya, red chilli powder, haldi.
- Add tomatoes and cook till the masala leaves the ghee.
- Remove the cauliflower pieces from curd & keep aside.
- Add the curd gradually to the masala.
- Cook till curd turns little dry.
- Add cauliflower pieces.
- Cook the vegetables for 5-7 minutes.
- Cook covered till vegetables is just done.
- Add water if gobhi sticks to the bottom.
- Sprinkle kasoori methi , ginger sherds & hara dhaniya.
- Mix well
|
Home 