Wednesday, March 24, 2010

Khatta Meetha Gobi





Here's what you need

1 cup cauliflower florets

1 tsp garam masala

1 tsp paprika

A pinch asafeotida/hing

¼ cup milk

1 tbsp cashew nut paste

1tsp mustard seeds

1 tbsp crushed kasoori methi

2 tbsp finely chopped cilantro

2 tbsp ghee

1 tbsp oil

1 1/2 tbsp brown sugar/jaggery

salt


Set 1

2 pods garlic (optional)

4 red chilli

Soak the red chillis in ¼ cup of water for ½ an hour and drain.Grind the garlic and chillis into a smooth paste.Use water if necessary.

Set 2

2 medium roma tomatoes chopped in chunks

½ tsp Fenugreek seeds

1 tbsp mustard seeds

½ tsp tamarind concentrate

Dry roast the mustard and fenugreek seeds.Grind it along with the rest of the ingredients in the above list.



The Cooking Process

Heat a tbsp of ghee.When it is hot enough stir fry the cauliflower florets till light golden .Drain the ghee and remove the florets .Keep aside.

In the same wok,add oil when it is hot add the mustard seeds,asafetida, and the chilli-garlic paste.Saute for couple of minutes.Now add the tomato paste and paprika, fry until oil seperates.Now stir in the milk,cashew paste and the florets.Cover and cook until the florets are done.Untcover and let it cook until the consistency needed.

Add brown sugar,salt,kasoori meethi and sauté for couple of minutes. Check and adjust the seasoning.

Turn off the heat.Add remaining ghee,garam masala and mix.Garnish with cilantro and let it stand for 10 minutes covered before it is served.

This dish can be had with roti,paratha,pulav,jeera rice or biryani..

1 comment:

kitchen queen said...

looks very yum and delicious.