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Recipes - Veggies - Curry

 
 
 

This is a North Indian preparation of cauliflower in thick gravy. It goes well with roti or any other kind of Indian bread.
 

 

 
 

Indian Cauliflower Curry
(Shahi Gobi)

 

 
     
 

Shahi Gobi

 
     
 
   

 

 

Ingredients :

 
Cauliflower 1 small Bay leaves

1 tsp

Tomato

1 large

Cloves

4

onion

2 large

Pepper corn

6

Garlic 1 clove Oil

as reqd. for frying

Ginger 1 inch piece Salt

to taste

Turmeric Powder ¼ tsp Cilantro leaves -chopped 1 handful
Coriander Powder 2 tsp
Chilly Powder 2 tsp
     

 

 
     
     
 
     
 
   

 

 

Preparation :

 
  • Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities.  Strain and pat dry with  a paper towel.
     

  • Heat oil in a skillet and deep fry the cauliflower florets till light brown. Spread them out on a plate lined with paper towel to take out the excess oil.
     

  • Grind together 1 onion, ginger & garlic to fine paste.
     

  • Heat a 1 tbsp of oil in a pan and add the bay leaf, cloves and peppercorns. To this add 1 onion - chopped. Sauté till the onions turn dark brown.
     

  • Add the ground onion-ginger-garlic mix, chilly powder and coriander powder to the sautéed onions and mix well. Cook till the masala color turns darker red.
     

  • Now add the chopped tomato and cook for 1 or 2 mins till the tomato pieces become soft. Add 1/2 cup water and mix well to make thick gravy.
     

  • Add the deep fried cauliflower florets and mix well (gently) till the florets get completely covered with the masala.
     

  • Cook on low heat for 5 mins.
     

  • Garnish with chopped cilantro leaves and serve hot with  roti.

 
       
     
 
     
 
   

 

 

Note :

     
  • Add 1tsp more chilly powder to make it more spicy.

 

 

 
     
 
 
 
 
 
 
 

 

 

 

 

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