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Eastern Masala Gobhi



INGREDIENTS

Cauliflower- 1
Batta Masala (Ground Masala)
Whole Coriander seeds- 1 tbsp
Whole Cumin seeds – 1 tbsp
Red chillies- 5
My Eastern Curry Paste
Onion – 1 large
Ginger- 1 inch
Garlic- 10 to 12 large
Green chilies- 2
Tomatoes – 2 large
Onions- 2
Turmeric powder- 2 tsp
Red chilli powder- 1 tsp
Kasuri Methi- 2 tsp
Sugar- ½ tsp
Salt- to taste
Oil
Water

Preparation
Puree the tomatoes by grinding them.
Make the Eastern Curry Paste.
Slice the onions thin.
Soak the kasuri methi in about 50 ml. of water
Prepare the Batta masala by soaking the seeds and chillies in about 50 ml of water for atleast an hour. Then remove them and grind them while gradually adding the water in between.
Cut the Cauliflower into florets, soak in water to which turmeric and a pinch of salt has been added.

Cooking procedure
Heat 2 tbsp of oil.
Fry the drained cauliflower till slightly brown. Remove from heat.
Add a little oil if required and when heated, the curry paste to the pan.
Fry till it gets well fried and turns slightly pink.
Add the sliced onions. Sprinkle the sugar and fry well till they turn brown.
Add the ‘batta masala’ and fry a little.
Add a little oil and the tomato puree.
When it starts losing the water content in it, add the red chilli powder, turmeric powder and salt.
Fry till it dries a little and changes colour to a rich red.
Now, toss in the fried cauliflower and mix till coated.
Add the kasuri methi and 2 cups of water.
Cover and let simmer for ten minutes or till done.
It can be made as a wet dish or with gravy.
Garnish with coriander leaves and serve hot with rice or rotis and parathas.

Sumi Says: Kasuri methi is not typically East Indian,but North Indian. I add it for flavour and aroma.
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