Masala gobi

Ingredients

• Cauliflower - 1 large, cut into florets
• Poppy seeds - 1 tablespoon .
• Cashewnuts - 2 tablespoon .
• Ginger - about 10 g
• Garlic - 10 flakes
• Green chillies - 2
• Oil - 1/2 cup
• Onions - 2 large sized, grated
• Tomatoes - 2 medium sized, peeld and chopped
• Kasoori methi - 1 teaspoon.
• Turmeric powder - 1/2 teaspoon.
• Coriander powder - 1 teaspoon.
• Cumin powder - 1/2 teaspoon.
• Red chilli powder - 1 teaspoon.
• Beaten yogurt - 1/2 cup
• Fresh cream - 1 tablespoon .
• Lemon juice - 1 teaspoon.
• Coriander leaves - 1 tablespoon ., chopped
• Salt as per taste

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Preparation

• Immerse cauliflower for about 1/2 hour. in boiling water with 1 teaspoon. salt. Drain and keep aside.
• Grind poppy seeds and cashewnuts into a smooth paste. Also grind ginger, garlic and green chillies into a paste.
• Heat oil in a kadai and fry onions till it turns golden brown in colour. Add ginger-garlic-green chillies paste, tomatoes, kasoori methi, turmeric, coriander, cumin and chilli powders and salt.
• Cook till tomatoes are pulpy, stirring occasionally. Add yogurt and fresh cream. Stir fry till oil shows separately.
  
• Add cauliflower florets and cashewnut-poppy seeds paste. Reduce heat. Fry for about 3 minutes and nicely coat with masala. Add about 1/2 cup water.
• Cover and cook till done. Remove from kadai and place on serving dish.
• Serve hot garnished with coriander leaves. Goes very well with rotis or parathas.

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