Spicy Malmal-e-Gobhi

Name: Spicy Malmal-e-Gobhi
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 Cauliflower (cut into medium sized flowers); 1 onion (medium size thin sliced); 1 tbsp Kaju (cashew)paste; 1 tbsp Pine nut paste; 1/2 tbsp Kishmish paste; 2 tbsp Tomato puree; 1 tsp. Sabut Zeera; 1/2 tsp hing; 2 elaichi; 3 long; 1/2 stick dalchini; 2-3 Green chillies; 1.5 tbsp Ginger garlic paste; 2 tsp Salt or (to taste); 1 tbsp oil; 1/2 tbsp ghee; 1 cup Water; for Paste mentioned(add tomatoes+ cashews + kishmish+ pine nuts); 1/2 tsp Garam masala; 1/2 cup Curd; 1/2 tsp Kashmiri lal mirch (optional)

Shreeya Rakshit @shree21cooks

U.P , India

This Spicy and rich cauliflower recipie will blow your mind .. Its my mom's recipie and really close to my heart. I used to hate cauliflower sabji so she made this to make me eat that cuz according to mom anything that l don't like to eat has more nutritional value than whatever I like to eat 🤣.. #Mom's_love
#flavour4
#spicy
#30min
#auguststar

Shreeya Rakshit @shree21cooks

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Ingredients

30 mins

6 servings

1Cauliflower (cut into medium sized flowers)
1onion (medium size thin sliced)
1 tbspKaju (cashew)paste
1 tbspPine nut paste
1/2 tbspKishmish paste
2 tbspTomato puree
1 tsp.Sabut Zeera
1/2 tsphing
2elaichi
3long
1/2 stickdalchini
2-3Green chillies
1.5 tbspGinger garlic paste
2 tspSalt or (to taste)
1 tbspoil
1/2 tbspghee
1 cupWater
forPaste mentioned(add tomatoes+ cashews + kishmish+ pine nuts)
1/2 tspGaram masala
1/2 cupCurd
1/2 tspKashmiri lal mirch (optional)

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Steps

30 mins

1

You have to steam the gobhi for at least 3-5 mins or you can blanch it. In steaming hot water. Then strain and fry it with lil bit of salt and turmeric. Till it turns golden. Keep aside.
2

In the remaining oil add ghee and then add the khada garam masalas mentioned and add the onion when softens add the ginger garlic paste, chillies any kind you want and then the strained smooth masala (make sure you add the minimum amount of water possible while making the paste, it should be thick and creamy)
3

Add the masalas zeera, salt(to taste)as you already have added some before, turmeric, Kashmiri red chilli (optional) and cook the masala till the oil separates then add the slightly fried Gobhi to it.
4

Add Some water and check the salt at this point. Then let it simmer for at least 10 mins keep stirring occasionally on medium flame close the lid fr 5-7 mins
5

At low flame, then add the curd, mix properly don't add it at very high temperatures it may split and spoil the taste. Simmer. Add ghee garam masala.
6

Serve hot, with roti, naan, rice anything.

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Cooksnaps

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Shreeya Rakshit @shree21cooks

on August 18, 2020 19:43

U.P , India

I find zen in cooking ... it relaxes me .. it doesn't bounds me .. I can create.. I can play with flavours.. no boundaries .. It provides me a sense of freedom.. not only flavours matter to me ...but different ingredients.. different cultures related to different cuisines intrigues me too ..FOOD is my passion and love♥️ both, I feel connected and in sync with this world when M around food .. 💗💗💗