Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala.
As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry.
The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........
Basic Information Preparation time 15 minutes
Cooking time 30 minutes
Cooking time 30 minutes
Serves 3(generously)
Ingredients
Ingredient | Quantity |
|---|---|
Cauliflower florets | 2.5 cups |
Onion(very finely chopped) | 2 medium size |
Ginger&garlic paste | 1.5 tbs |
Green chilly/pacha milagai | 2-3 (slit into 2) |
| Turmeric powder/manjal podi | 1/4 tsp |
Red chilly powder/milagai podi | 1 tsp |
Coriander powder/dhaniya podi | 2 tsp |
Garam Masala powder | 1/4 tsp |
Yogurt/curd/thayir | 1/4 cup |
Cashew/mundiri | 5-6 |
Cumin seeds/jeeragam | 1/4 tsp |
Salt | 1.5 tsp |
Coriander leaves(finely chopped) | 1 tbs |
Milk | 2-3 tbs |
Oil | 2-2.5 tbs |
| Lemon juice | 1 tsp(if needed) |
Method
- Put the cauliflower florets in a boiling water along with 1/2 tsp of salt and pinch of turmeric powder.Cover it with lid and let it be for 3-4 minutes.Drain the water and keep the blanched cauliflowers.Grind the cashews to a fine paste by adding the milk and set it aside.
- Heat the oil in a pan and crackle the cumin seeds.Add the chopped onion and green chillies along with a pinch of salt and saute till the onion becomes golden.Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the red chilly powder,coriander powder,turmeric powder and salt.Fry it for a minute.
- Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of water and allow it to boil in a medium flame.
- Now add the blanched cauliflower florets and cook it for few minutes.Add in the cashew paste and mix it well.Let it cook for couple of minutes.
- Now sprinkle the garam masala powder and coriander leaves.Mix it well and put off the flame.
- Serve it along with naan,phulka or roti.
- Chop the onion very finely to get a nice creamy texture.
- Use thick and fresh yogurt.
- After adding cashew paste mix it well to prevent sticking to the bottom.
Enjoy.................................
Check out the blogging marathon page for the fellow bloggers participating in BM#62.
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