This curry is creamy at the same time packed with lots of flavour. It taste so yummy with hot phulka or chapati. So try this out and let me know how it turns out for you.
Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5
Cauliflower / Gobi – 3 cups cut into bite size florets
Salt – 1 tsp
Turmeric powder / Manjal Podi – 1/2 tsp
Oil – 2 tblspn
Fennel Seeds / Saunf / Sombu – 1 tsp
Onion – 1 large sliced thinly
Tomatoes – 2 large pureed
Chilli Powder – 2 tsp
Coriander Powder / Malli Podi – 1 tblspn
Garam Masala Powder – 1 tsp
Turmeric Powder / Manjal Podi -1 tsp
Salt to taste
Coriander Leaves / Cilantro – 4 tblspn finely chopped
Coconut – 3/4 cup grated
Fennel Seeds / Sombu / Saunf – 2 tsp
Cinnamon / Pattai – 1 large stick
Cashewnuts – 10 to 15
Water – 1/2 cup or as needed to make smooth paste
Take chopped cleaned cauliflower in a saucepan and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 to 7 mins till cauliflower is cooked. Drain and set aside.
Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.
Now heat oil in a kadai. Add in fennel seeds and let it splatter.
Add in onions and cook till it turns golden.
Add in tomato puree and cook till it gets thick and oil leaves the sides.
Add in salt and all spice powders. Cook for a min.
Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 mins or so till the masala is coated all over the gobi.
Now add in the ground masala and some water if needed. Mix this and cover again. Cook for a good 8 to 10 mins on a very low flame till the masala is thick and coats the gobi.
Add in lots of coriander leaves and switch off the heat. Mix well and serve with roti.
|Add cauliflower florets to water which has salt
and turmeric in it
|Bring it to boil and cook for 5 mins or till
cauliflower is cooked
|Drain and set aside|
|Take coconut, cashew, cinnamon and fennel in a mixer|
|Make into a smooth paste|
|Heat oil and crackle some fennel seeds|
|Add in onions|
|Cook till the onion turn golden|
|Now add in tomato puree|
|Cook till oil leaves the sides|
|Add in all spice powders|
|Mix them well|
|Season with salt|
|Toss that too|
|Now add in cooked cauliflower|
|Mix that with masala|
|cover and simmer till the masala is coated with cauliflower|
|Now the cauliflower is well coated|
|Add the coconut cashew masala|
|Mix that well|
|Add a splash of water|
|mix that well|
|Cover and simmer|
|Till oil leaves the side|
|Add in lots of coriander leaves|