spl Gobhi masala

By Ranveer Brar · 75 min

Ingredients

Instructions

1. Mix water with salt until the salt dissolves, add the cauliflower and leave it aside for a while.
2. Soak the tamarind in warm water, mix well and leave it aside.
3. Heat oil and ghee in a handi or pan, add the cauliflower and cook for 4-5 minutes, until it is half cooked.
4. Add ghee, cover with a lid and cook for 2-3 minutes.
5. Move the cauliflower to a plate or paper towel and set it aside.
6. In the same handi, heat the remaining oil and ghee, then add ginger, green chillies, tender coriander stems, small mustard seeds and nigella seeds and cook for 2 minutes.
7. Add coriander powder, degi red chilli powder, a pinch of asafoetida, turmeric powder and salt, and cook for 1 minute.
8. Add 1 cup of water and bring it to a quick boil.
9. Add the roasted cauliflower and raisins, cover and cook for 4-5 minutes.
10. Add crushed dry fenugreek leaves, 1 cup of the soaked tamarind water and 1-2 tsp sugar, cover and cook until the cauliflower is done.
11. Stir in the prepared tadka and mix well.
12. Serve in a platter topped with namkeen boondi, green chilli, ginger, beaten curd, coriander sprig and a pinch of degi red chilli powder.
13. For the tadka, heat ghee and oil in a pan, add dry Kashmiri red chillies, a pinch of asafoetida, fennel and cumin seeds and cashew nuts, and cook for 1-2 minutes.
14. Turn off the heat and set the tadka aside.

Summarized from Ranveer Brar's video. Watch it for the details.

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