Ingredients:
- Khashkhash (Poppy seeds) 1 & ½ tbs
- Kaju (Cashew nuts) 10-12
- Cooking oil 3-4 tbs
- Pyaz (Onion) sliced 2 medium
- Tamatar (Tomato) 1 medium
- Dahi (Yogurt) 1 & ½ Cup
- Cooking oil 4 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Zeera powder (Cumin powder) ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Garam masala powder ½ tsp
- Tandoori masala 2 tbs
- Water 2 Cups or as required
- Baisan (Gram flour) roasted 2 tbs
- Water ½ Cup or as required
- Boiling water as required
- Namak (Salt) ½ tsp
- Phool gobhi (Cauliflower) 600g
- Cooking oil 3-4 tbs
- Hara dhania (Fresh coriander) chopped
Directions:
In spice mixer,add poppy seeds,cashew nuts and grind well & set aside.
In wok,add cooking oil,onion and mix well.
Add tomato,mix well and cook for 2-3 minutes & let it cool.
In grinder,add onion & tomato mixture,yogurt,poppy & cashew mixture,grind well & set aside.
In the same wok,add cooking oil,grinded yogurt mixture and mix well.
Add ginger garlic paste and cook for a minute.
Add cumin powder,turmeric powder,salt,red chilli powder,garam masala powder,tandoori masala,mix well and cook for 2-3 minutes.
Add water and mix well,cover and cook on low flame for 4-5 minutes.
Add gram flour,mix well and cook for 2-3 minutes.
Add water and mix well.
Take out 1/4 Cup of prepared gravy & reserve for later use.
In boiling water,add salt and mix.
Add cauliflower,cover and blanch for 5-6 minutes then strain.
In a wok,add blanched cauliflower and apply reserved gravy.
Turn on the flame,add cooking oil and fry from all sides until golden brown.
In gravy,add fried cauliflower,fresh coriander,cover & cook on low flame for 6-8 minutes.
Garnish with fresh coriander & serve!
Ajza:
- Khashkhash (Poppy seeds) 1 & ½ tbs
- Kaju (Cashew nuts) 10-12
- Cooking oil 3-4 tbs
- Pyaz (Onion) sliced 2 medium
- Tamatar (Tomato) 1 medium
- Dahi (Yogurt) 1 & ½ Cup
- Cooking oil 4 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Zeera powder (Cumin powder) ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tsp or to taste
- Garam masala powder ½ tsp
- Tandoori masala 2 tbs
- Water 2 Cups or as required
- Baisan (Gram flour) roasted 2 tbs
- Water ½ Cup or as required
- Boiling water as required
- Namak (Salt) ½ tsp
- Phool gobhi (Cauliflower) 600g
- Cooking oil 3-4 tbs
- Hara dhania (Fresh coriander) chopped
Directions:
Spice mixer mein kashkhash aur kaju dal ker ache tarhan grind ker lein & side per rakh dein.
Karhai mein cooking oil aur pyaz dal ker ache tarhan mix ker lein.
Tamatar dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein & thanda ker lein.
Grinder mein pyaz & tamatar mixure,kashkhash & kaju mixture dal ker ache tarhan grind karein & side per rakh dein.
Us he karhai mein cooking oil aur grinded dahi ka paste dal ker ache tarhan mix ker lein.
Adrak lehsan paste dal ker ek minute kliya paka lein.
Zeera powder,haldee powder,namak,lal mirch powder aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Baisan dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani dal ker mix ker ache tarhan mix ker lein.
1/4 Cup tayyar gravy nikal lein & bad mein use kernay kliya side per rakh dein.
Boiling water mein namak dal ker mix karein.
Phool gobhi dal ker dhak dein aur 5-6 minutes kliya blanch ker lein phir strain ker ka side per rakh dein.
Karhai mein blanched gobhi dal ker upper sa reserve gravy laga lein.
Chulha on karein aur cooking oil dal ker gobhi ko tamam sides sa golden brown hunay tak fry ker lein.
Gravy mein fried gobhi aur hara dhania dal ker dhak dein aur halki ancch per 6-8 minutes kliya paka lein
Hara dhania sa garnish ker ka serve karein.
