GOBI MAKHANI

               

GOBI MAKHANI

Prep time: 30 mins         Total time: 55 mins
Cook time: 25 mins


INGREDIENTS

• Cauliflower pieces - 1
• Ginger garlic paste -1 teaspoons
• Whole garam masala
• Tomatoes - 500 Grams
• Salt to taste 
• Butter - 1/4 Cup
• Kasoori methi powder - 1 Tablespoons
• Green chilly - 2
• Kashmiri red chilly - 3
• Cashew nuts - 50 Grams
• Onions - 1
• Oil - 1 Tablespoons
• Corn starch 1 Teaspoon
• All purpose flour - 1 Teaspoons
• Cream - 2 tablespoons
• Cilantro

METHOD

• Heat butter in the cooker. 
• Add garam masala, add cashew nuts, onions, saute for 5 minutes, add ginger garlic paste, cook this till raw flavor is gone.
• Add Kashmiri red chilly,  green chilly, tomatoes, mix it well and cover it with a lid and cook on a slow fame for 15-20 minutes(3-4 whistles).
• Let it cool down, using strainer drain out the the juice. 
• Cook the strained paste o tomatoes and onions for about 15 minutes, the add salt and sugar required.

• Add crushed kasoori methi, once it comes to boil switch off the flame.

• Take the cauliflower pieces, blanch it in a salt water. In a plate, add corn starch, salt, pepper, coriander powder, and shallow fry them on both the sides, and transfer to plate.

• Now heat butter in another pan and add the makhani gravy, cauliflower pieces.
• Cook this for 3 minutes and add cream. mix it well.
• Serve with roti, rice.