Gobi 65

Ingredients:

300 gms Cauliflower cut into medium Florets

Marinade

3 tsp Chilli Powder

1 tsp ginger garlic paste

Few coriander leaves – chopped fine (two stalks)

Few curry leaves – chopped fine (15)

Salt to taste (1/2 tsp)

1 tsp garam masala powder

4 tbsps Corn Flour

1 tbsp All Purpose Flour (Maida)

2 tbsp Rice Flour

2 tbsp Lime Juice

Water to mix

Seasoning

½ tsp of Chilli Powder

½ tsp of Garam Masala Powder

20 curry leaves

2 sliced green chillies

Oil for frying

 

Method:

Wash the Cauliflower Florets. Place in a vessel. Sprinkle ¼ tsp Turmeric Powder and ½ tsp salt. Pour hot water over the cauliflower to cover them. Keep for 5 Minutes. Drain and keep aside.

Prepare the marinade. The batter should be thick. Add the cauliflower florets. Mix and marinate for 10 mins.

Heat oil in a deep pan and fry the cauliflower florets. Fry in batches.  Remove and keep aside. In another pan add two table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp . Now add 1/2 tsp chilli powder and ½ tsp garam masala powder to the pan, fry for 30 secs. Mix and add the fried Cauliflower Florets. Toss and mix well- fry for a couple of minutes. That’s it. Gobi 65.

Aloo Gobi Mutter

 

Ingredients

250 gms Cauliflower (cut into small florets)

250 gms Potatoes (cut into cubes)

200 gms Frozen Peas (Mutter)

Masala:

1 small tomato

½ Onion

3 greens chillies

All the above to be finely minced.

2 tbsp ginger garlic paste (1 inch ginger & 6 seeds garlic)

½ tsp cumin seeds

Pinch of Asafoetida or Hing

½ tsp turmeric powder

¼ tsp red chilli powder

¼ tsp coriander powder

¼ tsp Amchoor Powder (Mango Powder)

2 tbsp Kasoori methi (Dried Fenugreek leaves)

½ tsp garam masala powder

1 bunch coriander leaves (chopped)

1 tsp salt

2 tbsp Oil

 Method:

Cut the Cauliflower into florets and keep aside. Cut the potatoes into cubes and boil till nearly done (can be done in microwave for 5 minutes). Wash the frozen peas and keep aside.

Place a deep pan or vessel on stove. Add oil, when hot add cumin seeds. Then add Asafoetida and ginger garlic paste. Then onion/tomato/chilli mixture and turmeric powder. Fry well and then add the chilli/coriander/amchoor powder and half cup water. Add salt. Add Kasoori methi. Mix well and cook.

When you have attained a mushy sauce add the Cauliflower-mix well and cook for three minutes. Now add the boiled potatoes and peas. Add half of the chopped coriander leaves. Mix well and cook on slow fire for 5 minutes.

Check for salt. Now sprinkle the garam masala powder and rest of the coriander leaves. Mix well, close lid and remove from stove.