Monday, March 28, 2011

Creamy Gobi Curry


Cauliflower - 1 medium sized
Spring Onion - 1 small bunch
Onions - 2
Tomatoes - 2
Ginger Garlic Paste - 1 tsp
Green Chillies - 4
Fresh Cream - 1 cup
Cashewnut paste - 2 tbsps (grind a few cashewnuts with water or milk)
Cumin Seeds - 1 tsp
Garam Masala Powder - 3/4 tsp
Cumin Seed Powder - 1/2 tsp
Red Chilli Powder - 1 tsp (adjust according to taste)
Oil - 2 tbsps
Ghee - 1 tsp
Coriander Leaves for garnishing
Salt - a pinch


  1. Cut cauliflower into pieces and clean them with salt water.
  2. Chop onion lengthwise and tomatoes. Keep aside.
  3. Chop spring onions into small pieces and keep aside.
  4. Cut Green Chillies lengthwise and keep aside.
  5. Boil cauliflower pieces in little water until they are cooked (Do not overcook; let the pieces be a little crunchy).
  6. Take a tbsp oil in a wok, add cumin seeds, green chillies, chopped spring onions and saute until spring onion pieces are soft.
  7. Now add boiled cauliflower pieces and saute for 3-4 minutes.
  8. In another wok, take a tbsp oil, add onion and saute until they turn translucent.
  9. Now add ginger garlic paste and saute until the raw smell disappears.
  10. Add chopped tomatoes, red chilli powder and salt. Saute until tomatoes become soft.
  11. Now add 1/2 cup water and boil for a few minutes.
  12. Add fresh cream and cashewnut paste and continue to boil on medium flame until it thickens little bit.
  13. To this add sauteed cauliflower pieces and boil for 5mins on low flame.
  14. Heat ghee in a wok, add cumin seed powder and garam masala powder and fry for minute. Pout this on top of the gravy.
  15. Mix gently and garnish with chopped coriander leaves.

Variation: You can replace cauliflower with mushrooms.


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