Gobi Curry | Cauliflower Curry

A simple bright orange Tomato based gravy is such a delight to the vision that it automatically makes you ready for the great culinary adventure waiting ahead! Gobi Curry is a simple delightful dish that looks so beautiful and tastes heavenly!

This curry happened on a whim..I wanted a bright gravy which looks rich but has no cashew paste! We tried this out and simply loved it! Appa enjoyed this and without our urge went ahead with many more helpings of this lovely dish!

INGREDIENTS

300 gm Gobi | Cauliflower, small floret
1/2 tsp Kasuri Methi | Dried Fenugreek Leaves
For Gravy:
4 Tomatoes, nice red ones
2 Green Chillies
1 Baby Alu | Potato, boiled and peeled
2 cloves Poondu | Lahsun | Garlic
1/8 tsp Haldi | Turmeric Powder
1/4 tsp Saunf | Fennel Powder
1/4 tsp Dhania | Coriander Powder
1 tsp Chole Masala
To taste Salt
1 tsp Oil
For Garnish:
1/2 tblsp Fresh Dhania | Coriander Leaves
Few Fresh Pudina | Mint Leaves

METHOD

• Wash Gobi and keep to dry. Cut small florets and soak them in salt water for 5 minutes. Just add a pinch of salt. Wash under running water and pressure cook without adding any water for 1 whistle. The Gobis should be cooked, firm to look but soft when pressed with fingers.
• For Gravy
• Grind to a smooth paste Tomatoes, Potato, Garlic and Green Chillies. Do not add any water. Keep aside
• In a non stick pan heat oil and add the tomato paste, salt and all spices mentioned under gravy. Stir well for 5 minutes on low flame.
• Add cooked Gobi florets and gently mix well for a minute. 
• Crush Kasuri Methi and blend in with Gobi curry. After a minute, switch off the gas and transfer to serving bowl.
• Garnish with chopped Dhania leaves and Pudina.
• Serve hot.

Gobi Curry tastes just delicious with any Roti | Paratha | Steamed Rice. We enjoyed this with garma garam Phulka Roti.

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.