My father was in railways,so I had a privilege to live in many cities as my father had a transfers after every three to four years. so I was in Lucknow for three years there I had a privilege to taste the real Awadhi cuisine .nawab has gone but their cuisine and invention for food still present in Lucknow and trying this awadhi Gobhi is awesome and I will say those who love to eat variety they must try this dish.
INGREDIENTS
First of all make dry garam masala by using all dry ingredients by roasting all in tawa for a while in order to make them crispy.once they loose heir moisture grind them in a fine powder and strain it in a sieve.so it should be real fine.
Roast the khoya in heavy bottom pan till it leaves the sides and keep it to be cooled.
Now take a big pan and heat the ghee till it is very hot now fry the whole cauliflower in it,till it becomes golden brown.we need to fry from both sides.keep this aside for a while carefully.
Now cut the onion length wise and fry till it became golden brown and make puree by adding curd, homemade garam masala,dhania powder,dry red chili .
Now fry the cashews and grind it by adding water to make fine paste.than take out the extra ghee from the pan.Add the onion puree till it leaves the side ,than add tomato and kaju puree, keep toasting the paste once all the paste gets brown in color add mava and little water,again toast everything so they get mixed properly.now add salt as per the taste and cream and saffron . you can add little water to make the consistency little thin . your gravy is ready.
Now take the bowl in which you need to serve the dish.settle the whole gobhi carefully in the middle, flower upside than pour the gravy from the above leave it for a while hence gobhi can absorb the gravy.you can add two ,three drops of rose water from above if you like little fragrance in your food .this enhance the taste and flavour too
INGREDIENTS
- CAULIFLOWER(Gobhi) 1 medium sized
- Onion 2 medium sized
- Kaju Split 1cup
- Tomato Puree 1cup
- Saffron soaked in milk 8or9 string
- Khoya 1/2cup
- Rose Water 2 or 3 drops
- Elaichi choti 7or8 seeds
- Tej Patta 2or3 seeds
- Sabut Dhania 2tea spoon
- Cloves 5or6 seeds
- Black Pepper 9or10 seeds
- Javetri 2or3
- Badi Elaichi 2or3
- Cumin 2teaspoon
- Dalchini just a small stick
- Fresh Cream 1/2cup
- Curd 1/2cup
- Red Chili Dry 2or3
- Dhania Powder 2teaspoon
- Salt as per taste
- Desi Ghee for frying
First of all make dry garam masala by using all dry ingredients by roasting all in tawa for a while in order to make them crispy.once they loose heir moisture grind them in a fine powder and strain it in a sieve.so it should be real fine.
Roast the khoya in heavy bottom pan till it leaves the sides and keep it to be cooled.
Now take a big pan and heat the ghee till it is very hot now fry the whole cauliflower in it,till it becomes golden brown.we need to fry from both sides.keep this aside for a while carefully.
Now cut the onion length wise and fry till it became golden brown and make puree by adding curd, homemade garam masala,dhania powder,dry red chili .
Now fry the cashews and grind it by adding water to make fine paste.than take out the extra ghee from the pan.Add the onion puree till it leaves the side ,than add tomato and kaju puree, keep toasting the paste once all the paste gets brown in color add mava and little water,again toast everything so they get mixed properly.now add salt as per the taste and cream and saffron . you can add little water to make the consistency little thin . your gravy is ready.
Now take the bowl in which you need to serve the dish.settle the whole gobhi carefully in the middle, flower upside than pour the gravy from the above leave it for a while hence gobhi can absorb the gravy.you can add two ,three drops of rose water from above if you like little fragrance in your food .this enhance the taste and flavour too
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