Planning Time : 51-a hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Elements for Tandoori Gobhi Musallam Recipe
Cauliflower whitened in salted water 400 grams
Hung yogurt 1 container
Salt to taste
Ginger-garlic glue 2 tablespoons
Oil 4 tablespoons
Gram flour (besan) cooked with carom seeds 2 tablespoons
Red bean stew powder 1 tablespoon
Garam masala powder 1 teaspoon
Turmeric powder 1 teaspoon
Dried fenugreek leaves (kasoori methi) ½ teaspoon
Onion cut 1 medium
Coriander powder 1 teaspoon
Mussallam masala 1 tablespoon
Thick yogurt 2 mugs
Cashewnuts melon seed glue ½ container
Carmelized onion glue ½ container
Garlic minced 1 tablespoon
Tomato diced 1 medium
Green capsicum diced ½ medium
Onion diced and layers isolated 1 medium
Kadai masala 1 tablespoon
Crisp coriander leaves cleaved ½ glass
Silver warq sheet 1
Technique
Step 1
Take hung yogurt in an expansive blending dish. Include salt, 1 teaspoon ginger-garlic glue and blend well.
Step 2
Warm 1 tablespoon oil in a shallow non-stick skillet. Include cooked gram flour, 1 teaspoon red bean stew powder, ½ teaspoon garam masala powder, ½ teaspoon turmeric powder and dried fenugreek leaves, blend well and saute till fragrant.
Step 3
Add this to the hung yogurt and blend well. Conform salt. Apply this blend everywhere throughout the whitened cauliflower. Keep the bowl in the fridge for ½ hour to marinate.
Step 4
Preheat broiler to 180° C. Line a preparing plate with aluminum thwart and oil it.
Step 5
Put the cauliflower on it and place the plate in the preheated stove. Flame broil for 20 minutes.
Step 6
To make the sauce warm 2 tablespoons oil in a non-stick kadai, include cut onion and saute till brilliant chestnut. Include the staying ginger-garlic glue and keep on sauting. Include salt, outstanding bean stew powder, remaining turmeric powder, coriander powder and musssallam masala. Blend well and saute till fragrant.
Step 7
Include yogurt and blend well. Keep on sauting till oil starts to partitioned. Decrease warm, include cashewnuts-melon seed glue and blend well. Keep on sauting, for around 2 minutes. Include 1 container water, blend well and cook for around 10 minutes.
Step 8
Include sautéed onion-yogurt glue and blend well and keep on cooking, mixing persistently, for 5-6 minutes more. Take mind that the blend does not get scorched.
Step 9
Strain the blend into another bowl to get a smooth sauce. Put it aside.
Step 10
Warm 1 tablespoon oil in another non-stick skillet, include minced garlic, tomato, green capsicum, diced onion and saute softly. Include kadai masala and blend well and saute. Include salt and blend. Include the strained sauce and blend. Cook promote for around 2-3 minutes on low warmth.
Step 11
Turn off the warmth, include coriander leaves and blend well.
Step 12
Keep the flame broiled cauliflower on a serving platter. Opening it open across without slicing through. Pour the sauce on it, enhance it with silver warq and serve hot
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Elements for Tandoori Gobhi Musallam Recipe
Cauliflower whitened in salted water 400 grams
Hung yogurt 1 container
Salt to taste
Ginger-garlic glue 2 tablespoons
Oil 4 tablespoons
Gram flour (besan) cooked with carom seeds 2 tablespoons
Red bean stew powder 1 tablespoon
Garam masala powder 1 teaspoon
Turmeric powder 1 teaspoon
Dried fenugreek leaves (kasoori methi) ½ teaspoon
Onion cut 1 medium
Coriander powder 1 teaspoon
Mussallam masala 1 tablespoon
Thick yogurt 2 mugs
Cashewnuts melon seed glue ½ container
Carmelized onion glue ½ container
Garlic minced 1 tablespoon
Tomato diced 1 medium
Green capsicum diced ½ medium
Onion diced and layers isolated 1 medium
Kadai masala 1 tablespoon
Crisp coriander leaves cleaved ½ glass
Silver warq sheet 1
Technique
Step 1
Take hung yogurt in an expansive blending dish. Include salt, 1 teaspoon ginger-garlic glue and blend well.
Step 2
Warm 1 tablespoon oil in a shallow non-stick skillet. Include cooked gram flour, 1 teaspoon red bean stew powder, ½ teaspoon garam masala powder, ½ teaspoon turmeric powder and dried fenugreek leaves, blend well and saute till fragrant.
Step 3
Add this to the hung yogurt and blend well. Conform salt. Apply this blend everywhere throughout the whitened cauliflower. Keep the bowl in the fridge for ½ hour to marinate.
Step 4
Preheat broiler to 180° C. Line a preparing plate with aluminum thwart and oil it.
Step 5
Put the cauliflower on it and place the plate in the preheated stove. Flame broil for 20 minutes.
Step 6
To make the sauce warm 2 tablespoons oil in a non-stick kadai, include cut onion and saute till brilliant chestnut. Include the staying ginger-garlic glue and keep on sauting. Include salt, outstanding bean stew powder, remaining turmeric powder, coriander powder and musssallam masala. Blend well and saute till fragrant.
Step 7
Include yogurt and blend well. Keep on sauting till oil starts to partitioned. Decrease warm, include cashewnuts-melon seed glue and blend well. Keep on sauting, for around 2 minutes. Include 1 container water, blend well and cook for around 10 minutes.
Step 8
Include sautéed onion-yogurt glue and blend well and keep on cooking, mixing persistently, for 5-6 minutes more. Take mind that the blend does not get scorched.
Step 9
Strain the blend into another bowl to get a smooth sauce. Put it aside.
Step 10
Warm 1 tablespoon oil in another non-stick skillet, include minced garlic, tomato, green capsicum, diced onion and saute softly. Include kadai masala and blend well and saute. Include salt and blend. Include the strained sauce and blend. Cook promote for around 2-3 minutes on low warmth.
Step 11
Turn off the warmth, include coriander leaves and blend well.
Step 12
Keep the flame broiled cauliflower on a serving platter. Opening it open across without slicing through. Pour the sauce on it, enhance it with silver warq and serve hot
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