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Gobi Ghee Roast

 Cauliflower ghee roast is an another variant to the paneer ghee roast or the chicken ghee roast, the spice blend is quite fragrant and the cauliflower soak up the spices, this is quite an amazing recipe, the masala is quite moist and goes well with a laccha paratha or a hot roti. A recipe that is quite distinct from the normal gobi masala or aloo gobi sabzi, but the flavours turn out to be as promising as its other dishes. Garnish with onion rings and a lemon wedge and enjoy it as an afternoon lunch with your family.





Ingredients

  • 1 medium Cauliflower
  • 2 medium Onions ( chopped )
  • salt
  • 1 tbsp. dried tamarind pulp
  • 2 Kashmiri Red Chili
  • 1 tbsp. Black Pepper corn
  • 1 tbsp. Coriander seeds
  • 1 tbsp. Fennel seeds
  • 1 tbsp. Cumin seeds
  • 6 - 7 cloves
  • 1/2 tsp Fenugreek seeds ( methi )
  • 6 - 8 Garlic cloves
  • 1" Ginger
  • 2 - 3 strands of Curry Leaves
  • 2.5 tbsp. yoghurt
  • Oil for frying
  • 2 tbsp. Clarified butter ( ghee )
  • 1 tsp Sugar



Method

  1.  Wash and dry the cauliflower properly, discard the branches and cur into 5-6 cm florets.
  2. Add 1/2 tsp salt to it and mix, keep it aside.
  3.  Soak the dried tamarind pulp into warm water and squeeze out the pulp.
  4. Soak the kashmiri red chilies and do not throw the water away, we will be needing it for blending.
  5. Roast the ground spices (black pepper corn, coriander seeds, fennel seeds, cumin seeds, cloves and fenugreek seeds) for 2 minutes on low flame.
  6. Let it cool down, then blend the soaked kashmiri red chilies, roasted spices, cloves, ginger, tamarind pulp and the soaked kashmiri chili water.
  7. Blend to a smooth paste.
  8.  Sauté the cauliflower on medium flame until the edges are golden.
  9. Heat oil in a kadai and then add the finely chopped onions, add salt, and cook until the onions turn translucent.
  10. Now add the blended spices mix, cook for 5 minutes, then add the yoghurt, stir continuously until the yoghurt has mixed completely.
  11. Let the oil separate from the masala, add sugar and mix.
  12. Now add the sautéed cauliflower and lower the flame, mix and cook on low flame.
  13. Add the curry leaves, and cook for 5 more minutes.
  14. Garnish with onion rings and lemon wedges. 

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