• 76f99a485ff8bfd5cbecae18f7e7ab0d

Masala Gobhi.

Spicy Cauliflower.

Prep
Cook
Serves 6people
Ingredients
4 1/2
cup + 3 tbsp - water
4 1/2
tsp - salt
1
large (800 g) - cauliflower cut into 3-4 cm flowerettes with 1 cm stalk; cut remaining tender stalks into 1 cm cubes
1
tbsp - poppy seeds
2
tbsp - cashew nuts broken into pieces
10
gr - ginger
6
flakes - garlic
2
- green chillies
1/2
cup - vegetable oil
2
large (300 g) - onions grated
2
medium ( 1/4 kg) - tomatoes blanched and chopped
1/2
tsp - turmeric powder
1
tsp - coriander powder
1/2
tsp - cumin powder
1
tsp - red chilli powder
1/2
cup - curd beaten
1
tbsp -coriander leaves chopped
Directions
1.
To cook reduced quantities: in step 7, do not reduce water (½ cup) at all.
2.
In a Bowl, add 4 cups water with 2 tsp salt. Put cauliflower in bowl and keep about 30 minutes. Drain.
3.
Grind together poppy seeds and cashew nuts into a paste, adding a little water (3 tbsp) from time to time.
4.
Separately grind together ginger, garlic and green chillies into a paste.
5.
Heat oil in cooker about 2 minutes. Add onions and fry till golden brown.
6.
Add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and red chilli powders and remaining salt (2 ½ tsp). Cook till tomatoes are pulpy, stirring occasionally.
7.
Add 1 tbsp curd. Stir fry till curd is well blended (approximately 30 seconds). Add remaining curd in the same way, a tablespoon at a time till all curd is used. Fry till oil shows separately (about 3 minutes).
8.
Add cauliflower. Stir fry about 5 minutes. Add remaining water (½ cup). Stir.
9.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook 2 minutes.
10.
Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure.
11.
Open cooker. Add cashew nut paste. Return cooker

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