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Monday, 2 March 2015

Mughalai Gobi


INGREDIENTS:
1 big  gobi / cauliflower cut into florets
1/2 kg  potatoes
1/2 kg   green peas
1 onion finely chopped
4 tblsp ghee / oil
2 tblsp curd
2 tblsp  milk
chopped coriander leaves
salt to taste

FOR THE PASTE:
2 tsp coriander seeds
1 inch ginger piece
12 lavang / cloves
16 kashmiri / byadgi red chillies
4 onion slices fried in 2 tsp oil till light brown
Grind the above into a fine paste

PROCEDURE:

  • In  a pan heat 2 tsp oil/ ghee and  saute gobi florets with lil salt till it is cooked
  • Transfer it in a bowl 
  • In Same pan  put the remaining oil /ghee and fry the finely chopped onion till golden brown
  • Add the masala and fry till the raw smell goes
  • Put the curd, milk and give a nice stir
  • Add boiled potato, green peas ,fried gobi, salt to taste  and 1/2 cup water if required
  • Make it boil for 10 min
  • Garnish with chopped coriander leaves


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