Gobi Kasoori

Gobi is one of my favorite vegetable and I always like experimenting different curries with it and this is one among those experiments which I tried recently from my collection of Sanjeev Kapoor's recipes.Normally I do add kasuri methi to the curries and gravies but in a smaller quantity.But this recipe calls for more quantity of kasuri methi which caught my attention to try it immediately.The original recipe mentioned 1/2 cup of kasuri methi,as I did not have that much quantity at that time I used only 1/4 cup and I was also not sure whether more quantity of kasuri methi can make the curry little bitter or not.But the outcome was so tasty and actually it enhanced the taste of the curry with its unique flavor.

Ingredients:

1 medium cauliflower
1/4 cup dried kasuri methi(2-3 tbsp)
2 medium onions,chopped
4 green chillies,chopped
2 medium tomatoes,chopped
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 cup yogurt/curd
1/2 tsp mustard seeds
salt to taste
1+1/2 " ginger
10 garlic cloves
1 tbsp oil
oil to deep fry


Method:

• Separate gobi into florets.
• Grind ginger garlic into a fine paste.
• Heat oil (enough for deep fry) in a kadai and once it is hot drop the gobi florets and fry them until golden brown.Drain on absorbent paper to remove excess oil.(Here I avoided deep frying and roasted gobi florets in 1 tsp of oil on low flame until crisp)
• Dry roast kasuri methi slightly on a tawa/pan on medium heat.cool it and powder it.
• Heat 1 tbsp of oil in a pan add mustard seeds and allow to crackle.Add onions and cook until golden brown in color.
• Add green chillies and saute along with onions.
• Add ginger-garlic paste and stir for a moment.Add tomatoes and stir.Add half cup of water,cover and cook.
• Add coriander powder,turmeric powder and mix.Add beaten curds to it and stir well.cook on high heat for 5mins.
• Add fried cauliflower and mix well.Add salt and kasuri methi powder and mix.
• Cook for 5-7 mins and serve hot.

Serve it with Roti/Chapathy/Paratha.