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Gobi Palak
I just love this dish because it is so easy and flavourful. The well cooked gobi just melts in your mouth and the combination of palak with a hint of cumin and chilli is just wonderful. This is another entry of mine for Flavours of Punjab an event guest hosted by Pari, for Nayna's simply.food .  For the Gobi Palak: Cauliflower [small] - 1 Spinach - 1bunch Green chillies - 3 Cumin seeds - 1/2 tsp Dhania powder - 1 tsp Tomatoes - 1  Big onion - 1 Garlic - 7 flakes Garam masala powder - 1/4 tsp Jeera powder: 1/2 tsp. Cashewnuts - 10 Coriander leaves - 1 small bunch Curry leaves - 5-6. Oil - 2 tbsp. yogurt - 2 tbsp  1.Cut the gobi into small florets. Soak in warm water salted for 10 mins and wash well to removes all impurities. 2.Boil the florets in boiling water for 5-6 mins. Remove and keep warm. 3.Place a non stick kadai on medium flame, add 1 tbsp of oil. Add the washed palak and coriander leaves and cook until the leaves are wilted. 4.Remove and keep to cool. Once cool, grind along with the cashews and green chillies. 5.In the same kadai, heat the rest of the oil. Splutter the cumin seeds and curry leaves.  6.Add the sliced garlic and onions. Saute until golden. 7.Add the powders, sliced tomatoes and cook for 6-8 mins or until oil floats on top. 8.Stir in the yogurt, ground paste and salt. Cook until everything is blended together. 9.Add the gobi and mix gently so that the florets don't break. Cook for 5-6 on medium flame. 10.Garnish with coriander leaves and serve.  You can add Fried gobi florets instead of boiled ones. Extra chillies if you want it more spicy. A dollop of fresh cream or butter when serving. Boiled potatoes along with the gobi. Enjoy.....  related searches : Gobi
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