MASALA GOBI (spicy cauliflower)

MASALA GOBI (spicy cauliflower)

INGREDIENTS

4 ½ cups + 3 tablespoons of water, 4 ½ teaspoons of salt, 1 medium(800 grams)of cauliflower cut into 3-4 cm floweret’s with 1cm stalks; cut remaining tender stalks into 1cm cubes, 1 tablespoon of poppy seeds, tablespoons of cashew nuts
broken into pieces, 10 grams of ginger, 6 flakes of garlic, 2 green chilies, ½ cup of vegetable oil, 2 large onions grated, 2 medium sized tomatoes blanched and chopped,1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chili powder, ½ cup of curd beaten, 1 tablespoon of coriander leaves chopped.

To cook reduced qualities: in step 7 do not reduce water (half cup) at all.

1. In a bowl, add 4 cups of water with two teaspoons salts. Put cauliflower in bowl and about 30min and drain it afterwards.

2. Grind together poppy seeds and cashew nuts into a paste, adding a little water (3 tablespoons) from time to time.

3. Separately grind together ginger, garlic and green chilies into a paste.

4. Heat oil in cooker about 2min. adds onions and fry till golden brown.

5. Add ginger garlic paste, tomatoes, turmeric, coriander, cumin and red chili powder and remaining salt (2 ½ teaspoons). Cook till tomatoes are pulpy and stirring occasionally.

6. Add 1 tablespoon curd. Stir fry till curd is well blended (about 30sec) and add remaining curd in the same way, a tablespoon at a time till all curd is used. Fry till oil shows separately (about 3min).

7. Add cauliflower and stir fry about 5min. add reaming water (1/2 cup and stir well).

8. Close cooker and bring to full pressure on high heat. Reduce heat and cook 2min.

9. Remove cooker from heat and release pressure with slight lifting of went weight.

10. Open cooker and add cashew nuts paste. Return cooker to heat and cook about 2min, stirring gently. Serve hot, garnished with coriander leaves. It can be serving for 6 guests.