Tandooori Cauliflower

Ingredients

Cauliflower florettes – 1 cup

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Tandoori masala – 1 tbl.sp

Yoghurt – ½ cup

Lemon juice – 1 tsp

Salt as per taste

Method

First wash the cauliflower florets and boil in water for 3 to 4 minutes and then off the flame and leave it in the water for 7 to 8 minutes.

Drain the water and put the florets in a bowl.

Add all the masala given and leave it to marinate for 3 to 4 hours.

Put in a baking tray, add all the marinated masala on top and also drizzle oil on top.

Bake it at 180 degree Celsius   till it is cooked.

Serve hot.

Fried Cauliflower

Ingredients

Cauliflower floret’s – 1 cup

Rice flour – ½ cup

Corn flour – 1 tbl.sp

Chickpeas flour – 2 tbl.sp

Chilli powder – 1  tsp

Ginger garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Pepper powder – ½ tsp

Salt as per taste

Gobi Shimla Mirch Sabji (Cauliflower Capsicum Recipe)

Cauliflower Bhaji (Maharashtrian Recipe)

Gobi Mutter Roll

Cauliflower Manchurian

Gobi Mutter Masala

Cauliflower Masala Recipe

Gobi Keema Recipe (Mutton minced with cauliflower)

Ingredients

Mince Mutton - 250 gm

Cauliflower – 250 gm

Green peas – 1 cup

Onion – 2 big

Garlic flakes -4

Ginger – 1 ½ inch

Tomatoes – 2

Tomato puree – 2 tbl.sp

Garam masala – 1 tsp

Cumin powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – 1 tsp

Red chilli powder – 1 tsp

Pepper – ½  tsp

Salt to taste

Corriander leaves – ½ cup

oil

Method

Chop onions, tomatoes. Mince ginger and garlic finely. Wash mutton mince and drain the water. Chop cauliflower into very small pieces and keep aside.

In a pan, heat oil, add onion and sauté for a few minutes until slightly brown. Then add ginger, garlic and chilli and fry for two minute. Then add the spices (garam masala, ground cumin, pepper, ground coriander, turmeric, red chilli powder and salt) now add tomatoes along with tomato paste and stir well. When the masala separates from oil, add minced mutton or keema and mix well. Add little water to it.Cover and  Cook till meat is tender. Then add cauliflower pieces and green peas, cover and cook for 15 to 20 minutes. Remove from fire and garnish with freshly chopped coriander leaves. Serve with Naan or paratha.

Cauliflower Manchurian (Gobi manchurian)

Ingredients

Cauliflower – 500 gm

Chopped spring onion – 1 small bunch

Chopped ginger – 2 tsp

chopped garlic – 1 tsp

Maida or white flour – ¼ cup

Corn flour powder – 3 tbl.sp

Whole red chillies – 2

Red chilli powder – ¼ tsp

Oil -3 tbl.sp

Water – 1 ½ cup

Milk – 1 tbl.sp

 

 

Method

Wash and cut cauliflower and boil in water to which a tablespoon of milk has been added. Cook for 3 to 4 minutes. Drain and dry florets on a clean cloth. Make a batter of flour and 2 tbl.sp corn flour, ¼ tsp of ginger and garlic, red chilli powder and salt. Dip these florets in the batter and deep fry. Remove and keep aside on a absorbent paper.

In the same oil, add remaining ginger and garlic and crushed red chilli and sauté for few minutes. Add salt and spring onions, fry for a minute and then add water and bring it to boil. Take 1 tablespoon corn flour, mix in ¼ cup water till all the lumps are dissolved. Add this mixture gradually to the gravy till the gravy becomes transparent. Add florets and soya sauce. Boil for two to three minutes and serve hot.

Cauliflower Masala (Gobi Musallam)

Ingrendients

Cauliflower – 500 gm

Grated onion – 1 cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Tomato puree – ½ cup

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Cumin powder – 1 tsp

Turmeric powder – 1 tsp

Oil – 2 tsp

Salt to taste

Coriander leaves – ¼ cup

Method

Cut cauliflower into florets. Wash and boil in salted water with 1 tsp turmeric powder. Remove when half cooked.

Heat oil in a deep frying pan, add grated onion and fry till golden brown. Add ginger garlic paste, cumin powder, turmeric powder, garam masala powder and salt. Fry for half minute and add tomato puree. Cook til all the oil leaves the masala. Then add cauliflower florets and cook for 10 minutes. Garnish with chopped coriander leaves and serve hot with chapatti.

Aloo Gobi Curry ( Potato Cauliflower Gravy)

Ingredients

Cauliflower in florets- 1
Tomatoes, diced- 2
Coriander seed, ground – 1 tsp
Turmeric- ½ tsp
Brown sugar- 1 tsp
Salt as per taste
Coriander leaves – ½ cup

Minced Hot green chilies - 2
Ginger  (1/2”) ½ inch chopped

Garam masala  pd – ½  tsp
Ghee or oil – 4 tbl.sp
Potatoes, diced – 3

Panch phoron – 2 tsp

Panch phoron recipe – This powder is used in most of the dish, all the ingredients given should be taken in equal quantity, make  powder of it and store in airtight container for future use.

Nigella seeds or kalonji – 1 tbl.sp (It is also called onion seeds)

Black mustard seeds – 1 tbl.sp

Fenugreek seeds – 1 tbl.sp

Cumin seeds – 1 tbl.sp

Fennel seeds – 1 tbl.sp

Method

Heat oil in a pan, add to it ginger, green chilies, panch phoron, fry till they start to pop and then add potatoes and cauliflower. Fry for five minutes. Then add tomatoes, coriander, turmeric, garam masala, sugar, salt and half of coriander leaves. Mix well, cover and heat for 15 minutes on a low flame. Keep on stirring in between, add little water if needed. When cooked remove from fire and garnish with coriander leaves.