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
Ingredients:
Cauliflower / Gobi - 3 cups cut into bite size florets
Salt - 1 tsp
Turmeric powder / Manjal Podi - ½ tsp
For Masala:
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
For Grinding:
Coconut - ¾ cup grated
Fennel Seeds / Sombu / Saunf - 2 tsp
Cinnamon / Pattai - 1 large stick
Cashewnuts - 10 to 15
Water - ½ cup or as needed to make smooth paste
Method:
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.
Pictorial:
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| Add cauliflower florets to water which has salt and turmeric in it |
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| Bring it to boil and cook for 5 mins or till cauliflower is cooked |
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| Drain and set aside |
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| Take coconut, cashew, cinnamon and fennel in a mixer |
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| Make into a smooth paste |
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| Heat oil and crackle some fennel seeds |
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| Add in onions |
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| Cook till the onion turn golden |
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| Now add in tomato puree |
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| Cook till oil leaves the sides |
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| Add in all spice powders |
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| Mix them well |
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| Season with salt |
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| Toss that too |
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| Now add in cooked cauliflower |
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| Mix that with masala |
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| cover and simmer till the masala is coated with cauliflower |
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| Now the cauliflower is well coated |
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| Add the coconut cashew masala |
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| Mix that well |
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| Add a splash of water |
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| mix that well |
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| Cover and simmer |
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| Till oil leaves the side |
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| Add in lots of coriander leaves |
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| Mix well |
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| Serve |
POGO
Hi Aarthi... In the ingredients list...missed cashew...is it 7-8? Do we need to soak before grinding? Thanks
Anonymous
hi Aarthi
nice explanation..i am gng to try this today 🙂
Aarthi
@POGOI have updated the recipe. And you dont need to soak it
Amruta Panigrahi
Hi, Aarthi dii
I tried this recipe it was yummy & different from what we usually make at home, everyone at home were very happy specially my mommy.... she was asking me 2 - 3 days back get some new recipe of Cauliflower & here you gave me that 🙂
Thank you God bless you 🙂
Nimmi P
Cooked this yesterday really came out well. All my friends and family loved it. Wonderful recipe. Thx for posting Aarti.
Nimmi P
Cooked this yesterday really came out well. All my friends and family loved it. Wonderful recipe. Thx for posting Aarti.
Anonymous
hi aarthi,
I've been trying ur dishes for past 2 mths...& each recipe came out well...My hubby is my critic,even he said tht I turn out to be a great cook nowadays...I'm so happy...Ur recipies r easy to follow &ur stepwise pics r really helpful...Thnk u
Anonymous
I tried this recepie and it was really delicious. My family loved it. Thank you.
Anonymous
Can I skip coconut and add only cashews? Will there be any taste difference??
Aarthi
@Anonymousyes u can