Tuesday, June 21, 2011

Gobi Palak


Cauliflower – 2 cups
Palak leaves – 1 cup
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Garlic – 2 – 3 tbsp (chopped)
Poppy seeds – 1 tbsp (soaked in hot water)
Green chillies – 5
Cashews – 10
Coriander leaves – 1 handful
Curry leaves – 15
Oil – to fry
Coconut (grated) – 3 tbsp
Salt to taste
Coriander powder – 1 tsp
Red chilli powder – ½ tsp
Garam masala powder – ½ tsp
Cumin seeds – ½ tsp

-      Wash and chop the palak leaves
-      Slit the green chillies
-      Add them to a dry pan and keep frying till the moisture evaporates
-      Add the palak and green chillies to a mixie add
-      Along with them add the coconut, coriander leaves, curry leaves, cashews, soaked poppy seeds and grind to a fine paste
-      In a pan add oil
-      Add cumin seeds and then add the onions , garlic
-      Fry till the onions are transparent
-      Add the tomatoes and fry well
-      Add the salt, garam masala, coriander powder and chilli powder
-       Fry well
-      Add the chopped cauliflower and fry well
-      Add the ground paste and add some salt
-      Allow the cauliflower to cook in its juices
-      Remove from fire when cooked and when you get the right consistency
I prepared this recipe as a side dish. The recipe tasted awesome. I then realized that this would be wonderful when tasted as a side dish for chappathi.


Hari Chandana said...

Wowwwwwwwwwww.. looks healthy and delicious.. yummy !!
Indian Cuisine

Reva said...

That is one awesome tummy filling dish:) I love this combo .. very tempting:)