One of my fav. cauliflower dish . This is so rich and scrumptious gravy dish. I make this atleast once in every winters. Its a good option for vegetarian guests. I was introduced to it by my Mother-in-law, I saw her making it and just loved it, i like it this way as it attracts people to try it. You can take big, medium or small cauliflower but don’t cut them. Use whole flower to make it. You can use Kitchen king masala. It is a bit time consuming as you need to cookl whole gobi and carefully keep an eye on it otherwise it will be overcooked and become mushy. But its not at all tricky you just need to be careful. So try it and surprise your family.
Gobi/Cauliflower 1 medium or 2 small
Onions 2 medium
Tomatoes 2 medium
Garlic 8-10 pods
Ginger 2 inch piece
Tomato Puree 1 tbsp
Kitchen King Masala 1 tsp
Cumin Seeds 1 tsp
Coriander powder 1 tbsp
Amchoor 1/2 tsp
Garam Masala 1/2 tsp
Chilly Powder 1/2 tsp
Salt – as per your taste
Oil 4 tbsp
You must select the cauliflower with tightly packed florets. Cut the stem and leaves of the cauliflower. Now wash it properly. Soak it in salted water for 10 mins.
Take out of the water and dry it on a kitchen towel. Take oil in a thick bottomed pressure pan and shallow fry the cauliflower on a low flame. Turn it and shallow fry this side as well.
Take it out of the pan. Now puree onions, tomatoes , garlic and ginger. Put cumin seeds in the oil and when it crackles, add the pureed onion, tomato paste to it and fry it on a slow flame.
When it starts leaving the sides, add all the dry spices and cook for another 15 secs and then add I glass water to it. Bring it to boil.
Put the cauliflower in the pressure pan and and cook on medium flame till you get two whistles.
Serve hot with chapattis , paranthas, pooris or rice.