Thursday, 27 February 2014

Gobi Jalfrezi

 2 cauliflowers,medium,cut into medium sized florets
 1 bell peppers,large,cut into strips
 2 cup tomatoes,cut into strips
 3 Tbs ghee or refined oil(I used 1 tbsp of ghee & 2 tbsp of oil) 
 2 bay leaves 
 2 Tbs ginger paste or minced 
 2 Tbs garlic paste or minced (I used minced)
 1 tsp chopped green & red chillies
 2 dry whole chillies
 1 tsp cumin seeds
 1 tsp cumin powder
 1/4 tsp ground cloves
 1/4 tsp ground cardamom
 Salt to taste
 1/2 tsp ground black pepper
 1 Tbs white vinegar 
 1 Tbs chopped fresh coriander for garnish


Cut the cauliflower into small florets and chop the thicker stems into small pieces. 

Remove seeds from peppers and cut into long strips. 

Heat oil or ghee over medium-high heat. 

Add whole dry chillies,bay leaves, ginger, garlic, cumin seeds & powder, cloves & cardamom and cook, stirring regularly, until fragrant and the seeds start to crackle.  

Add cauliflower, bell peppers, salt & ground pepper, stir until the cauliflower is evenly coated with the oil & spices, then cover and reduce heat to medium-low. 

Cook, stirring just once or twice, until cauliflower begins to soften a bit, about 10 minutes. 

Uncover, stir in tomatoes and vinegar, and bring to a simmer. 

Cover and cook at a low simmer until cauliflower is tender, about 15 minutes. 

Uncover and stir: If the mixture is not fairly dry, increase heat and cook a little longer to evaporate most of the liquid.

Garnish with chopped coriander leaves.

Serve hot with roti or paratha.

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