Cauliflower / Gobi kheema

Time 30 min

Ingredients

Finely chopped cauliflower florets -1 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Preparation
Wash and blanch finely chopped cauliflowers and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation completely remove water. This will help to cook cauliflower fast as well as its typical smell will go away.

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min.  Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Sirr fast to avoid burning. Now add chopped caulifalower. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Tip

If you want more gravy u can add more white masala and 3 in 1 masala.