Shahi Gobi Masala

It is a very creamy and spicy masala. It’s typical North Indian style thick gravy. I shallow fried the florets instead of deep frying.
This is very famous in moghlai restaurants. This goes well with roti/chapatti/dosa/naan/idli/any meal…

Ingredients
(To Marinate)
Cauliflower florets - roughly 2 cups
Corn Flour - 1 tbsp
Salt and pepper to taste
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
(For Masala)
Almonds - 10
Milk - 1 tbsp
Oil - 1 tbsp
finely chopped Onion – 1 cup (big)
Ginger garlic paste - 1/2 tsp
Chopped Tomato - 2
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Haldi (Turmeric Powder) - 1/4 tsp
Sugar - 1 tsp
Salt to taste
Water - 1/2 cup
Garam Masala - 1/2 tsp
Lime juice - 1 tsp
Chopped Coriander leaves – few
(To Temper)
Bay Leaves – 1
Cloves – 4
Peppercorn – 6
Cinnamon Sticks – 2
Cardamom – 2
Oil – 1 tsp
Method
In blender, add badam and milk then mix well and make a smooth paste. Puree the tomatoes separately and keep aside.

Clean and wash the cauliflower florets, add all the ingredients which are under “to marinate” and let it for about 30 minutes.

In a kadai, heat oil. Then saute the marinated cauliflowers till the florets are cooked well and slightly changed brown in color.

In a kadai, heat oil. Then add onions and fry till it turns as golden brown.
Add ginger garlic paste and tomato puree and let it cook for 2-3 minutes.

Now add red chilly, coriander, turmeric, sugar and salt to taste. Then add the badam paste and water and let it come to a boil.

Now add the fried cauliflower florets and let it cook for 5-7 minutes. Add garam masala, coriander leaves and lime juice.

In a pan, heat oil. Add the ingredients which are under “to temper” and transfer into shahi gobi masala.

Then switch off the flame and garnish with chopped coriander leaves. Serve with roti or naan.