Wednesday, November 23, 2011

Grilled Gobi Masala

A special Thanksgiving treat for all vegetarians! 
Why run behind the turkey when we have gobi?

Amongst all Gobi recipes, I wanted to make, my style of Gobi. I thought I would prepare Gobi kofta. Although, I have not seen any recipes similar to this (may be somewhere some cook book would have one), so I tried my version. To my surprise, the entire Grilled Gobi has got emptied very soon. It just came out very yummy. The soft Gobi with the taste of mild masala all over has still left its flavor in our mouth.




Grilled Gobi Masala
(Print this Recipe)


You Need
Onion - 1 medium, chopped
Tomato - 2 large, chopped
Cauliflower - 1 whole
Green Chilli - 2-3
Ginger-Garlic paste - 1 tsp
Fresh Corriander Leaves - a small bunch, chopped
Cumin Powder - 1/2 tsp
Coriander Powder  - 1 tsp
Red Chilli Powder - 1 tsp
Amchur powder - 1/2 tsp
Garam Masala powder 1/4 tsp

Turmeric - 1/2 tsp
Bengal gram - 2 tsp
Oil - 1 to 2 tbsp and to spray
Water - 1/2 cup
Salt to Taste
Lime juice (optional)Pre-heat oven to 300 degrees. Spray the oven tray and the whole Cauliflower with oil. Sprinkle the Gobi with salt as required.
Place the Cauliflower on tray and roast for 15 minutes.
In a skillet add Olive Oil, add the onions and saute until golden brown. Then add the ginger garlic paste and saute until nice aroma comes. Now split the green chillies into 2 (lengthwise) and add and saute for a while.
To this add the chopped tomatoes and saute until oil seperates. To this add all the masalas and a little water and cook for a while. Turn off the heat.

Once the masala is cooled, mix it to a smooth paste or gravy along with the bengal gram.
Place the baked gobi in a cooker. Coat the gobi with this masala. Do not do it with the entire masala. Make sure you drop some of the masala from the bottom of the baked masala. Add little water (may be 1/2 cup) in the cooker.  Make sure you do not add more water. Close the lid and pressure cook for about 10 mins. Do not use whistle. When there is enough steam in the cooker and it begins to escape from it, turn off the heat.
Gobi is done.
(I transferred this to a skillet with gravy inside and cooked for about a minute or 2 for them to blend along well)
(You can use the oven to do the last part of cooking too! Once the gravy is done, add to inside-outside gobi and then keep in oven. Keep for about 10 mins or till done! Check for flavors before preparing to serve)

To Serve:
Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker and from the mixer. Garnish with fresh coriander leaves and add a little lime juice. It goes great with roti, kulchas and even rice.

The dish is a great treat to us today. It is a great one to be prepared for a party menu.
(For those who do not use or have Oven can try to half cook in microwave and follow the rest of the procedure. Try it and comment your suggestions.)



For Thanksgiving Gobi is going to Sravs Culinary Concepts.


6 comments:

  1. Looks great.

    Have u started using Olive oil? If so, which brand? Extra virgin or virgin? I am also thinking of changing, but no idea which one to buy.

    ReplyDelete
  2. I prefer extra virgin olive oil as it is obtained from the first pressing of the oil. But I use it for baking and for salads.

    ReplyDelete
  3. This comment has been removed by the author.

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  4. This one is really good for all those who crave for a spicy grilled Gobi. I am having a very tasty Gobi first of this kind in my life.

    ReplyDelete
  5. Grilling a whole cauliflower sounds interesting. Thx for linking to the event. Could you also add a link to the event announcement? Thx.

    Vardhini
    Event: New "U" - Healthy Eats
    Event: Healing Foods - Cauliflower

    ReplyDelete

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