Gobi Hara Masala
Cauliflower cooked with coriander leaves, mint leaves and capsicum
Ingredients
- 1 no medium sized cauliflower
- 1 cup coriander leaves
- 1/2 cup pudina or mint leaves
- 1 no small capsicum
- 4 nos green chillies
- 1 tbsp butter
- 1/2 tsp sugar
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Wash the cauliflower very thoroughly under cold running water and then dice them into medium-sized florets.
- In a blender, grind coriander leaves, mint/pudina leaves, capsicum (after de-seeding), and green chilies. Grind them all in a fine paste with some water.
- In a pan, pour a couple of tbsp of any cooking oil (preferably white oil) and sauté the cauliflowers in medium heat.
- Sprinkle some salt as per taste. Do not raise the heat too much or you will burn them. You want to cook them lightly by placing a cover and stirring from time to time.
- Once the cauliflowers are half done, raise the heat for about a minute till it becomes a little golden brown.
- At this point, add the puree and mix it well. Cook the puree till the raw smell goes off and once the cauliflowers are fully cooked all the way through, add ½a tsp of sugar and a blob of butter.
- Turn off the heat and you can also break a couple of green chilies in the end and cover with a lid to give some extra flavor and punch.
- Serve it with some rice or hand-rolled chapati, paratha or even luchi.