This is one flavorful sabji that goes really well with Chapathis. I enjoyed every bite of it.
Grated gobi gives this a very spongy texture, and when cooked in spiced tomato puree it soaks up all the masala making every bite burst with flavors in your mouth...
You can either use simple tomato puree or make spiced tomato puree for this. I would suggest making the spiced one as that little extra nuance from the spiced puree makes a lot of difference.
This is not a quick recipe. Grating gobi is a tedious and a messy job. It tends to fly everywhere. Making spiced tomato puree is also extra work. But the end result is very well worth the effort.
Cauliflower - 1
Onions - 2 medium
Tomatoes - 2-3
Ginger-Garlic paste - 1 tsp
Garam Masala - 3/4 tsp
Red chili powder - 1/2 tsp
for the tadka
Bay leaf - 1
Wash and break the cauliflower florets. Grate them. If you have a chopper, try that instead of grater. Pulsing in a mixie didn’t work.
In a pan, add oil. Sauté grated cauliflower till they turn golden brown.
Make spicy tomato puree -
Roughly chop tomatoes. Add 2-3 green cardamom, 2-3 cloves, 1-2 bay leaves, 1 tsp ginger-garlic paste(I used crushed ginger and garlic instead), 2-3 slit green chillies. Add 1-2 cups of water. Cook till tomato is reduced to a pulp. Allow it to cool. Discard the whole spices. Grind it to a paste. Add kasuri methi and cream(skipped this) and bring it to a boil again.
I used this directly.
But the blogger freezes this in ice cube trays and stores them in a zip lock bag for future use.
In a pan make tadka. Add ginger garlic paste. Add onion. Sauté till translucent. Add spiced tomato puree. Add chili powder, garam masala, green peas. Add salt. Cook on low flame for 2-3 minutes. Add sautéed cauliflower. Mix well and cook for another 5-7 minutes until everything is nicely incorporated. Garnish with cilantro.
Serve with chapathi. Enjoy!!