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Sunday, 31 December 2017

Shahi Gobi

Today's 13/12/2017 Recipe from Aaharam : Shahi Gobi 
(Chef's Style Rich Gravy from Swaminatha Sharma)

Cut 1/2 kg Gobi to florets to 1 inch size, remove the stem of it and bring to boil in water, adding salt to it, allow to cool, drain water completely and keep aside. In a mixer, add 1 handful of Cashew, and 1 handful of Grated coconut, grind to fine paste adding little water and keep ready.

In a kadai add butter, add one medium size chopped onion, 2 green chilly, 1 inch size ginger and 1 ripen tomato and saute well, until meshy. Now add 1/2 tsp of garam masala powder, 4 cloves, 1 cinnamon stick, 1 star anise, 2 cardamon and mix well. Allow to cool and grind to a fine paste.

In the kadai add butter / ghee 2 tsp, add the grinded onion/tomato paste and add the Gobi florets, add little salt and mix well until all the masala gets into the gobi and cooked well. Now add the grinded Coconut/Cashew mixture and mix well.. Add 50 ml of water and mix well. Allow to cook to in medium flame. Now remove lid, add required salt, mix well. now add 100ml Fresh thick milk / or Cream of your choice and mix well again. Cook in medium flame for 3 - 5 minutes with cover.

Remove from flame, transfer to serving bowl and garnish with fried raisins and chopped coriander leaves.

Your Rich gravy Shahi Gobi is ready to serve with Chapathi / naan / Phulka / roti. Serve with pride. Serve with Joy.