Shahi Gobi Matar Masala- Anuradha Mudalagiri Kamath
Ingredients: 1/2 kg cauliflower,(cut to medium size florets) 1 large onion , 1 medium tomato,(chopped to cube size pieces). few mattar also can also be added a handful,
Method: to make paste : Grind onions, 5 garlic pods, 1-11/2 " ginger, 3 red chillies can add more for spice, 1 tsp poppy seeds(khus-khus) , 5 peppercorns, cardamom 2 small, 5 cloves, 1" cinnamon stick, little cashew nuts and little sauf..(fennel seeds).Make a fine paste of this and keep aside.
In a kadai deep fry the florets( which should be previously washed and soaked in salty water for 15 min-20 min. ).and keep aside. In another kadai to oil add the fine ground paste, fry well till raw smell goes then add the tomato pieces fry well for another 2-3 min till oil oozes then add fried cauliflower florets to it mix well and coat well with gravy , also add mattar then little water if necessary. Lastly add garam masala sprinkle on top mix well and final touch by malai of milk or cream (any variety skim or heavy can be added and garnish with coriander leaves...goes well with phulkas..
( RECIPE CREDIT Sudha Rao.)
Ingredients: 1/2 kg cauliflower,(cut to medium size florets) 1 large onion , 1 medium tomato,(chopped to cube size pieces). few mattar also can also be added a handful,
Method: to make paste : Grind onions, 5 garlic pods, 1-11/2 " ginger, 3 red chillies can add more for spice, 1 tsp poppy seeds(khus-khus) , 5 peppercorns, cardamom 2 small, 5 cloves, 1" cinnamon stick, little cashew nuts and little sauf..(fennel seeds).Make a fine paste of this and keep aside.
In a kadai deep fry the florets( which should be previously washed and soaked in salty water for 15 min-20 min. ).and keep aside. In another kadai to oil add the fine ground paste, fry well till raw smell goes then add the tomato pieces fry well for another 2-3 min till oil oozes then add fried cauliflower florets to it mix well and coat well with gravy , also add mattar then little water if necessary. Lastly add garam masala sprinkle on top mix well and final touch by malai of milk or cream (any variety skim or heavy can be added and garnish with coriander leaves...goes well with phulkas..
( RECIPE CREDIT Sudha Rao.)
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