A quick preparation of cauliflower.
Ingredients
- 1 medium size cauliflower (phool gobi)
- 2 tsp oil
- ½ cup thich fresh curd
- 1½ tsp gatlic paste (10-15 flacks garlic)
- 1½ tsp ginger paste(1½ ” piece ginger)
- 1 tsp salt
- ¾ tsp red chilli powder
- ½ tsp chat masala
- ½ tsp kala namak
- 2 small boiled potatoes – cut into 1” pieces
- 3-4 tbsp finely chopped coriander (hara dhania) leaves
Instructions
- Cut gobi into small (3/4”) flowerettes. Boil 4 cups water with 1 tsp salt. Add gobi to the boiling water. Boil on medium flame for 4-5 minutes till properly cooked, but firm. Remove from fire & strain. Keep in the strainer to extract all the water. Wipe with a clean kitchen napkin.
- Mix curd, garlic, ginger salt, red chilli powder, chat masala & kala namak in a small bowl.
- Add the boiled gobi flowerettes. Mix well to coat all the flowerettes. Leave aside for marination for at least ½ hour. If you want to keep it aside for a longer time, keep in a fridge.
- Heat 1 tsp oil on a clean tawa. Add a pinch of haldi. Add the boiled aloos. Sprinkle some salt. Stir fry for a few minutes till they turn brown. Add the chopped coriander & mix well to coat the aloos. Remove from tawa.
- Heat 1more tsp oil on the tawa. Add the gobi along with the curd. Cook stirring on low flame, till the curd dries. Transfer to a serving dish.
- Surround the gobi with the dhania coated aloos.
- At serving time, heat the vegetable in a microwave or a hot oven.