Shahi Gobi

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After a long time I finally got some time to cook something different and blog about it. Being a mom is really not easy. Had no idea that it would take away all my time and energy.  So cooking something new has been far from my mind. But I had enough of fast food and subways as a getaway. So finally cooked a new dish. 

 Ingredients :

  1. Cauliflower:1 small
  2. Bay leaves:1 tsp
  3. Tomato:1 large chopped
  4. Cloves:4
  5. Onion:1 large sliced
  6. Pepper corn:6
  7. Garlic:1 clove
  8. Ginger:1 inch piece
  9. Salt to taste
  10. Heavy Cream: 1/2 cup
  11. Turmeric Powder:¼ tsp
  12. Cilantro leaves -chopped 1 handful
  13. Coriander Powder 2 tsp
  14. Chilly Powder 2 tsp
  15. Oil as reqd. for frying


Preparation :
Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities.  
Strain and pat dry with  a paper towel.
Heat oil in a skillet and deep fry the cauliflower florets till light brown. 
Spread them out on a plate lined with paper towel to take out the excess oil.
Grind together onion, ginger & garlic to fine paste.
Heat a 1 tbsp of oil in a pan and add the bay leaf, cloves and peppercorns. 
To this add the ground onion-ginger-garlic mix, chilly powder and coriander powder to the sautéed onions and mix well. 
Cook till the masala color turns darker red.
Now add the chopped tomato and cook for 1 or 2 mins till the tomato pieces become soft. 
Add some water and whipping cream and mix well to make thick gravy.
Add the deep fried cauliflower florets and mix well (gently) till the florets get completely covered with the masala.
Cook on low heat for 5 mins.

Garnish with chopped cilantro leaves and serve hot with  roti or pulao and enjoy
Till then happy blogging
Rakhee

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