- Heat butter in a pan; Add kashmiri dry red chillies. Add onion chopped and sauté for a minute until transparent. Add cashew nuts in to it and sauté for another one minute. Add turmeric powder, garam masala powder and salt. Add tomato chopped and sauté for another few minutes until tomato pieces are mashed. Switch off the flame and after cools down make a fine puree out of it by putting it on a blender. Boil ¼ cup of water in the same pan and add the blended puree in to it. Mix well and slow cook for about 5-6 minutes. Add fried cauliflower pieces in to it and mix well. Add kasoori methi and coriander leaves. Add fresh cream in to it and switch off the flame. Add in to serving bowl and garnish on top with a piece of butter. Serve hot Roti.
Gobi makhani
#myrecipe
By Shaalini Shaalu
Jan, 26th
570
Servings
2 persons
Cook Time
25 minutes
Ingredients
17
- 19
Ingredients
- Cauliflower
- Lemon
- Cumin powder
- Red chilli powder
- Corn flour
- Pepper
- Salt
- Oil
- Butter
- Onion
- Cashew
- Tomato
- Green chillies
- Garam masala
- Pepper
- Salt
- Kasuri methi
- Corinader
- Cream
