Gobi Manchuri

 This recipe is from one of the first blogs I stumbled upon, many many many years back.  

I’ll be honest, ordering this from a restaurant is much, much, much easier than making it at home. Frying gobi takes FOREVER!! If not for this step, everything else is manageable. I wanted to invest in an air fryer just for this purpose alone. Never got to it though. Anyways, here’s the recipe. 

Savor this tasty dish in this cold weather. 

Happy Thanksgiving! 

Gobi Sabji (Gobi ka kheema)

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. 

Do try!