Gobi Fry / Gobi Sukhi Sabzi
I made this as part of my New Year Lunch menu. As I had already made Moong Dal Fry and Paneer Makhani, I wanted to make a Dry Vegetable so Gobi Fry.
Ingredients
Cauliflower Florets - 1 Cup (Cut into Florets and soaked in Salt water)
Cumin Seeds - 1/2 teaspoon
Asafoetida - A pinch
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - A pinch
Garam Masala - a Pinch
Salt and Oil
Method
In a pot, boil 2-3 cups of water with a pinch of salt. Once the water starts to boil, add the florets and leave it for 2 minutes. Then switch off the flame and cover the pot and keep it aside for 10 minutes or so.
After 10 minutes, drain the water and keep the florets aside.
Heat a pan with tablespoon of Oil, add Cumin seeds and allow them to splutter. Then add the Cauliflower florets and toss. Leave the Cauliflower for about 5-6 minutes in the pan, tossing in between to ensure that it does not burn.
After 5 minutes, add Garam Masala,Asafoetida,Turmeric Powder and Red Chilly powder and toss it.
Cook it till the Raw flavour of the masala powder is gone, this may take about 5-7 minutes. Then add Salt and toss it and Serve.
It tastes great with Rice and Sambhar or with Roti.
I made this as part of my New Year Lunch menu. As I had already made Moong Dal Fry and Paneer Makhani, I wanted to make a Dry Vegetable so Gobi Fry.
Cauliflower Florets - 1 Cup (Cut into Florets and soaked in Salt water)
Cumin Seeds - 1/2 teaspoon
Asafoetida - A pinch
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - A pinch
Garam Masala - a Pinch
Salt and Oil
Method
In a pot, boil 2-3 cups of water with a pinch of salt. Once the water starts to boil, add the florets and leave it for 2 minutes. Then switch off the flame and cover the pot and keep it aside for 10 minutes or so.
After 10 minutes, drain the water and keep the florets aside.
Heat a pan with tablespoon of Oil, add Cumin seeds and allow them to splutter. Then add the Cauliflower florets and toss. Leave the Cauliflower for about 5-6 minutes in the pan, tossing in between to ensure that it does not burn.
After 5 minutes, add Garam Masala,Asafoetida,Turmeric Powder and Red Chilly powder and toss it.
Cook it till the Raw flavour of the masala powder is gone, this may take about 5-7 minutes. Then add Salt and toss it and Serve.
It tastes great with Rice and Sambhar or with Roti.
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