First of all, a big "Thank you" to all of you, for appreciating my efforts on baking the super duper "Brownie Cheesecake". I have never received these many raving reviews before compared to my other recipe posts. The Cheesecake truly kicked up a notch on my baking skills and am now a bit more confident and comfortable with my oven. So after basking in the glory of my decadent cheesecake, I have come with yet another easy, simple but exciting dish for all of you. The vegetarians can be happy as I have modified the previously posted recipe of "Murgh Bhuna" to "Gobhi Bhuna"!!
I tried this recipe for lunch today and it tasted yum with rotis. You can serve this dish with a simple dal and roti. Just a small tip before going on to the recipe - "Keep the florets chunky"....
- 1 medium cauliflower (cut into medium sized chunks)
- 2 tbsp natural set yoghurt
- 1/2 inch ginger (whole) + 1/2 inch ginger (minced)
- 2 bay leaves
- 2 cloves
- 1 tsp cumin seeds
- 2 cardamom pods (crushed)
- 1/2 tsp fennel (saunf) seeds (crushed)
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tbsp oil
- salt to taste
- In a small bowl, mix 2 tbsp of water along with minced ginger, red chilli powder, crushed fennel seeds and the yoghurt. Sir well and keep aside.
- Heat oil in a frying pan (shallow kadai) and add the whole ginger, bay leaves, cloves, cumin seeds. Saute for 30 seconds.
- Now add the cauli florets to the pan along with 100 ml water & salt. Stir well and cover and cook for 10 minutes stirring occasionally.
- Once the water is fully absorbed, allow he cauli florets to get roasted on all sides.
- When they turn golden brown, pour the yohurt-spice mixture to the cauliflorets and gently mix. Cook in low heat until all the yoghurt gets absorbed in cauli flower.
- Now sprinkle some garam masala and crushed cardamom over the cauliflower. Do not break the florets. Garnish it with some chopped coriander leaves.
- Serve warm with Roti Rice and Dal.