Restaurant Style Phool Gobhi Masala Recipe

Phool Gobi or Cauliflower is one of our favourite vegetable for winter and for a spicy alternative you may always try to make like punjabi restaurant style preparation. Restaurant Style Phool Gobhi Masala Recipe is a semi dry popular vegetarian recipe that pairs well with rice and roti speaks enough for North Indian tasty cuisine. Course : Side Dish Ingridients : 12 Cauliflower (gobi) , cut to clorets 1/2 teaspoon Turmeric powder (Haldi) 2-1/2 tablespoons Mustard oil , (adjust as per need) 1/2 teaspoon Cumin seeds (Jeera) 1 Bay leaf (tej patta) 1 teaspoon Ginger Garlic Paste 2 teaspoons Water 1 cup Onion , finely chopped 1 cup Water 1/4 teaspoon Garam masala powder 1/4 teaspoon Kashmiri Red Chilli Powder 1/4 cup Homemade tomato puree 2 tablespoons Fresh cream 1 teaspoon Ghee 1 Green Chilli 2 teaspoons Cashew nuts , broken Salt , to taste Instructions To begin making the Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss it along with salt and turmeric powder.Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes. Take them out on to a plate.In the same kadai, add the onions, fry till translucent. Switch off the stove and let the onions cool down.Once it cools down, add the onion mixture in a mixer grinder and make it into a fine paste.Add bay leaf and cumin seeds in the leftover hot oil. Once the cumin seeds crackle, add ginger and garlic paste with 2 teaspoons water. Let it cook for about a minute or two.After a minute, add the fried florets, tomato puree and mix everything well. Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.Turn to low flame. After 5 minutes, add the cream, garam masala powder and ghee. Check for salt seasoning.Garnish with cashews and serve. Serve Restaurant Style Phool Gobhi Masala Recipe along with Tawa Tandoori Roti Recipe, Mushroom Do Pyaza Recipe and Boondi Raita for a dinner meal.