Education Recipe For Better Life: Spicy Gobi Masala/Spicy Cauliflower Curry

Coming to the Cookbook Challenge I chose a recipe from one of my recipe booklet came along with pressure cooker.
In the original recipe,the curry is made in the pressure cooker with one whistle.As I was not sure how the cauliflower would be after pressure cook so made it in the open pan.I reduced the chilly powder from the original recipe,as I feed for kids the same curry.The curry/masala came out so creamy and delicious with perfect spicy and I paired up with rotis for our dinner.Off to the recipe...................................

Spicy Caulifloer Masala/Spicy Cauliflower Curry

Basic Information

Preparation time 15 minutes

Cooking time 25-30 minutes

Serves 3-4

Ingredients

Ingredient	Quantity
Cauliflower florets	3 cups
Onion(fineley chopped)	2 (medium size)
Tomato	2 (large size)
Red chilly powder	1 tsp
Turmeric powder/manjal podi	1/4 tsp
Coriander powder/dhaniya podi	1 tbs
Garam masala powder	1/2 tsp
Cumin powder/jeerga podi	1/4 tsp
Yogurt/curd/thayir	1/4 cup
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	11/2 tsp
Oil	2 tbs

Grind to a fine paste - 1

Ingredient	Quantity
Garlic/poondu	4-5 cloves
Ginger/inji	1 inch
Green chilly/pachamilagai	2

Grind to a fine paste - 2

Ingredient	Quantity
Poppy seeds/kasakasaa	2 tsp
Cashews/mundiri	1 tbs

Method

In bowl take hot water put the salt and add the cauliflower florets,keep it for 2-3 minutes and drain the water.Grind the ingredients given 1 and 2 separately.Also grind the tomatoes in a blender to a fine puree and keep it aside.

Heat a pan with oil and saute the onions till transparent.Then add the ginger,garlic and green chilly paste and saute it until the raw smell disappears.Now add the pureed tomatoes and cook it for 2-3 minutes.

Then goes in the spice powders and salt,mix it well and cook it till the oil separates.Now add the whisked yogurt and mix it well and add around 1/2 cup of water.Let it boil for 3-4 minutes or till the raw smell goes off.

Now add in the blanched cauliflower florets and cook it for 3-4 minutes.Finally add the cashew and poppy seed paste along with another 1/2 cup of water.Cook it for another couple of minutes and put off the flame.Garnish it with chopped coriander leaves.