GOBI MASALA

Here we get a lot of cauliflowers; and I never miss this vegetable. Whenever I open the fridge, I always find atleast 1 floret of the cauliflower. And, hence I try out a lot of curries with it and invent new recipes too. However, I always find its raw smell very irritating. How much ever I cook it, it never seemed to go. But then I had a breakthrough. One day I shallow fried it before using it in a curry; and voila, there was no smell... i thought i had discovered something; only to later on find that the great chefs have been using this technique for ages...

WHAT YOU NEED:
 Cauliflower 1,
Big onions 2
Tomatoes  2,
Ginger 2' piece,
Garlic abt 8,9 cloves
Termeric powder,
A piece of cinnamon,
Cloves 2,3
Jeera 1 tsp,
Coriander seeds 2 tsp ,
Green chillies 2
A bunch of coriander leaves.
Chilli powder 1/2 tsp,

HOW TO MAKE:



Chop one onion, tomatoes, ginger, garlic.
In a kadahi, fry jeera, add cinnamon and cloves, garlic, ginger, coriander seeds.
Fry onions till transparent , add tomatoes, terneric, chopped coriander leaves n fry for a while. (preserve 2,3 tsps of coriander leaves for garnishing)
When cool make a paste of it..

Cut the flower and put them into salt water for 15 mints. After draining out the water, fry cauliflower in oil till it becomes tender. Make a thin slices of another onion. Again in kadahi , fry this onion slices , slit green chillies.. Add cauliflowers stir for a minute.
Then add ground paste and some water, mix well. Add chilli powder n salt…in the end decorate with finely chopped coriander leaves…
This curry goes well with chappatis, phulkas, or rotis