Gobi Makhanwala

A lovely and delicious way of eating cauliflower in quick and easy restaurant style.

Ingredients:

For marination:

1 medium sized cauliflower, washed and cut into pieces of desirable size.

2 tbsp ginger garlic paste

1 tsp garam masala

1 tsp red chilli powder

1 tsp tandoori masala

1 tsp chicken/meat masala

Salt.

For batter:

2 tbsp cornflour

1 tbsp rice flour

2 tbsp all purpose flour (maida)

Salt

Oil to fry

For gravy:

2 medium onions, chopped finely

2 medium tomatoes, pureed or grated.

10-12 cashews

1 tsp haldi

1 tsp red chilli powder

1 tsp garam masala powder

2 tsp ginger garlic paste

2 tbsp oil

2 tsp butter

Salt

Method:

Marinate the cauliflower with the masalas mentioned under ‘marination’.Refrigerate either overnite or for about 6-7 hours.

Make thin batter with the ingredients mentioned under batter.

Heat oil in non-stick pan and dip the cauliflower pieces in the batter and fry on slow flame till done. Keep aside.

In the same pan, heat oil and add cashews and onions. Fry till onion turns golden brown.

Now add ginger garlic paste and tomatoes and salt and cook till raw smell disappears.

Now add the haldi, turmeric and garam masala and cook till the oil comes on the surface.

Let it this mixture cool. Once cooled, grind this in a mixer to get smooth paste like consistency.

Now add the butter to the vessel in which the mixture was prepared (this will ensure you don’t have to add oil again to cook).

Now add the smooth paste to the melted butter and cook well for about 10-15 minutes.

Add the fried cauliflower to this and let it soak in the gravy for at least 30-40 mins before serving.

Serve hot with onion rings and roti/naan.