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Bengali Gobi Malai Curry
Method
- Chop the cauliflower in to small pieces.
- Lightly fry till almost cooked. Keep aside.
- Heat oil in a kadai. Add the sugar.
- As soon as it caramelises, add red chillies, cinnamon, cardamom and cloves.
- The aroma of the spices will come forth.
- Immediately, add onion paste and ginger paste.
- Fry well until oil leaves the sides and the paste is brown in colour.
- Add the red chilli powder diluted in a little bit of water and the turmeric.
- When the masala seems done, add the can of coconut milk. Bring the gravy to a boil.
- Add the fried cauliflower and cook in the gravy for about 15 minutes.
- Check to see if it is soft and cooked.
- Serve hot with rice or puris or parathas.
Ingredients:
1 - cauliflower (gobi)
1 can - coconut milk
1 - medium sized onion, ground to fine paste
1 tsp - ginger paste
2 - cinnamon sticks
5-6 - cloves
3-4 - cardamoms
1 - bay leaf
2 - dried red chillies
1 pinch - red chilli powder
1 pinch - turmeric
1/2 tsp - sugar
1 - cauliflower (gobi)
1 can - coconut milk
1 - medium sized onion, ground to fine paste
1 tsp - ginger paste
2 - cinnamon sticks
5-6 - cloves
3-4 - cardamoms
1 - bay leaf
2 - dried red chillies
1 pinch - red chilli powder
1 pinch - turmeric
1/2 tsp - sugar
