MASALA GOBI

INGREDIENTS:

Cauliflower	1 small head – cut into florets
Onion	1 medium – finely chopped
Tomato	2 large – pureed
Ginger paste	1 tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tbsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Milk	¼ cup
Oil	1 tbsp
Cumin seeds	¼ tsp
Cinnamon stick	1-inch piece
Cloves	2-3
Cardamom	1-2
Heavy cream	2 tbsp
Coriander leaves	2 tbsp - chopped

METHOD:

• Par boil or steam the cauliflower florets with salt and turmeric powder until the florets are half-way done. Keep aside when done.
• Heat 1 tbsp oil in a pan, and add cumin seeds, cinnamon stick, cloves and cardamoms. Once the seeds splutter, add the chopped onions and ginger paste. Saute until onions turn golden brown.
• Then add pureed tomato, red chili powder, and coriander powder. Mix well and continue cooking until oil starts to separates.
• Add ¼ cup of lukewarm water and ¼ cup of milk. Bring the gravy to a boil and add the cauliflower florets and salt. Be careful while adding the salt, as salt was also added while par-boiling the cauliflower.
• Cook for 3-4 mins until the cauliflower is done. The florets should still retain the shape and not turn mushy.
• Add garam masala powder, crushed kasuri methi, chopped coriander leaves and cream. Give a good mix and remove from heat.
• Serve hot with rotis.