After the tangy-sweet Gojju last night, I wanted something hot n’ spicy to tickle my taste buds tonight. And since I have spoken so much just yesterday, let me get straight to the recipe 😀
I think I overdid the coriander garnishing; nonetheless, here’s the picture –
- Gobi (Cauliflower) – 1 no (medium sized; cleaned and cut into medium sized florets)
- Onions – 4 nos (minced/grated)
- Tomatoes – 4 nos (minced/grated)
- Ginger – 1″ piece (finely grated)
- Garlic – 4-5 pods (finely chopped)
- Green Chillies – 3-4 nos (slit into halves)
- Jeera/Cumin seeds – 1 tsp
- Bay leaf – 1 no (cut into smaller pieces)
- Red Chilly Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Jeera Powder – 1/4 tsp
- Dhaniya (Coriander) Powder – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Coriander/Cilantro – a spring, finely chopped
- Salt – to taste
- Cooking Oil – 3 tsps
- Heat the oil in a wok, add the jeera and allow to splutter.
- Add the bay leaves and fry for a minute.
- Add the onions, ginger and garlic and saute till tender and the fat separates.
- Add the tomatoes, turmeric, salt, red chilly powder, garam masala, jeera powder and the dhaniya powder. Stir fry till the fat separates.
- Add the gobi and the green chillies. Saute over high heat for a minute, till the gobi pieces look glossy and are well coated with the gravy.
- Lower the flame; cover the wok and cook till done. You may want to add a little warm water at this stage if the gravy thickens sooner than the gobi is fully cooked.
- Garnish with coriander and serve hot with rotis.