Bhoona Gobhi Masala
‘Nazar hati, Durghatna ghati’ Everyone faces this situation in their kitchen, right? I faced this many a times before… I always stay alert when I see any damn thing burning on the stove… And more than me, hubby has a good skill of tracing if my Khichdi is burning in pressure-cooker ;) But this time, I wanted to let it happen intentionally, not that burnt of course!!! First thing I did was to remove a fire-alarm from the holder and keep it aside for a while… Started roasting cauliflower and potato on pan and my kitchen was so much filled with amazing barbeque wali aroma <3
Simply loved this subzi more than any of my previous experiments with Gobhi!!! A keeper one for sure :)
1/2 head Cauliflower, small
1/2 Onion, chopped
1/2 Tomato, pureed
1 tsp Ginger-Garlic Paste
2 tsp Kasoori Methi, palm-crushed
1 tsp Red Chilly Powder
1/2 tsp Garam Masala + 1/2 tsp Tandoori Masala
1/4 tsp Turmeric Powder
1 tsp Cumin Powder
Salt, to taste
2-3 tbsp Cooking Oil
1-2 tbsp Lemon Juice, as per your taste
STEPS TO FOLLOW:
- Wash and cut the head of cauliflower into big florets.
- Parboil these florets & potato cubes with 1 tsp of salt in water for 4-5 mins and drain excess water.
- Heat 1 tbsp of oil in a pan and add cauliflower n potato in it.
- Sprinkle a generous pinch of salt and 1/4 tsp garam masala over it.
- Keep the heat on high and roast it until dark brown in color. Flip then after and again roast for a few mins.
- Heat 2 tsp of oil in deep vessel and add ginger-garlic paste along with chopped onions.
- Saute for 2-3 mins or until onions are translucent. Add pureed tomatoes and again cook for 1-2 mins.
- Add roasted bites and all the spices in it. Mix everything gently and keep the flame high.
- Cook for 3-4 mins untouched and turn off the heat.
- Pour lemon juice and sprinkle coriander leaves before serving!
- You can eliminate onion-garlic to make a Jain version.
- I used tandoori masala just to get a bright red color of this dish!
- Also, it can be used for a quick wrap :)