Gobi Masala (Cauliflower Masala)

De Swasthi's Recipes · 30 min

Ingredientes

Preparación

1. Blend the tomatoes, soaked cashews, coriander leaves with stalks and cardamom powder into a smooth puree.
2. Heat 1½ to 2 tablespoons oil in a pan and saute the cauliflower florets over medium-high heat for about 6 to 7 minutes, until slightly golden and aromatic. Remove to a plate.
3. Add the remaining oil to the pan and saute the onions until golden, about 6 to 7 minutes. Add ginger, garlic and green chili and saute for a minute. Pour in 2 tablespoons water to deglaze.
4. Stir in the salt and all the ground spices: turmeric, red chili powder, garam masala, coriander and cumin.
5. Pour in the tomato puree and stir well. Cover partially and cook until the raw smell of tomatoes is gone or the gravy turns thick.
6. Pour in water and add the cauliflower. Taste and add more salt if wanted now, as the gobi will taste bland otherwise.
7. Bring to a rolling boil over high heat, then reduce to medium. Cover and cook until the cauliflower is fully cooked but still crunchy, adding more water as needed.
8. Stir in the kasuri methi and adjust salt or garam masala if needed. Turn off the heat and garnish with coriander leaves, and optionally heavy cream.

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