Search This Blog

Monday, February 6, 2012

Moghalai Gobi mussalam

1.Cauliflower - 1big(cut into small florets)
2.Tomatoes  - 2 big(finely chopped)
3.Salt -  to taste
4.Milk - 1/2 cup
5.Heavy cream - 1/4 cup
6.Cashew nut paste - 2tbsp
7.Grated paneer - 1tbsp
8.Onion - 1(minced)
9.Coriander powder - 1tsp
10.Turmeric powder - 1/2 tsp
11.Red chilli powder - 1tsp
12.Garam masala - 1/2 tsp
13.Green chillies - 2(chopped)
14.Oil - 3tbsp
15.Ginger garlic paste - 1tsp

1.Heat oil in a deep bottom pan.Add minced onions ,green chilli and fry for 3mts.Add ginger garlic paste and fry for 2mts.
2.Add finely chopped tomatoes and fry till tomatoes cooks well.
3.Add cashew nut paste and fry for a minute.Keep stirring to avoid any burning.
4.Add cauliflower,red chilli powder,salt,turmeric powder,coriander powder and mix well.
5.Add milk,heavy cream to cauliflower and cook in medium flame till the cauliflower  cooks well and the gravy becomes slightly thickened.
6.Add garam masala and cook for 2mts. Turn off the flame and sprinkle grated paneer.
7.Serve with chapatti.
Notes: 1.Use 1cup tomato puree in place of tomatoes.
 2. If necessary add little water to cook the cauliflower.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...