• • Prep Time
  • 10 Minutes
• • Cook Time
  • 20 Minutes
• • Serving
  • 2-3
  • 2-3

Ingredients

Instructions

1. Chop the cauliflower into medium florets. Rinse well and keep aside.
2. Heat 3 cups water with salt till its starts boiling, switch off the flame and add the florets in the hot water. Drain the cauliflowers wipe and keep aside.
3. Take tomato and cashews in a blender jar and make a smooth paste. (You may require little water for this process). Keep it aside.
4. Heat oil in a pan and sauté cauliflower florets on a low to medium flame for 8-10 minutes. Remove it from flame and keep aside
5. In the same pan, add 1 table spoon of oil. Add the bay leaf and caraway seeds and cook it for a few seconds.
6. Add the tomato-cashew paste along with the coriander, cumin, red chilli, turmeric and hot spices powder and stir till the oil gets separated from the spices.
7. Now add the whisked yogurt and stir it well and cook it for further 5-7 minutes.
8. Then add a cup of water and let it simmer for couple of minutes.
9. Now add the cauliflower florets and salt and cook it covered for 10-12 minutes.
10. Finish this with the crushed dried fenugreek leaves and cream. Stir and switch off the fire.
11. Serve “Gobi masala” hot with rotis, naan or rice.

• Recipe Type : Curries, Green Vegetables, Vegetarian