Wednesday, September 22, 2010

Mughlai Ghobi

Ingredients:
Ghobi-1/2 kg (cut in big florets,deep fry in hot oil till golden and keep aside)

Tomato puree- of 3 tomatoes (while making the puree always boil the tomatoes,cool them and squeeze the pulp...this will give the puree much better taste)

Tomato ketchup-2tbsp
Ajwain-1/4 teaspoon
Besan-1 teasppon
Haldi-1/4 teaspoon
Dhaniya powder-1 teaspoon
Jeera powder-1/4 teaspoon
Garam Masala-1/2 teaspoon
Panner(grated)-1/2 cup i.e. 50 gms
Ginger (grated)- 1 teaspoon
Salt- As per taste
Chilli Powder-1/2 teaspoon
Fresh cream-1/4 cup
Oil-1/4 tbsp

Procedure:
1)Heat oil in a kadai add ajwain and besan.
2)cook besan for 1/2 a minute
3)Add tomato puree,tomatoo ketchup and grated ginger
4)Add salt,chilli powder,haldi,dhaniya and jeera powder
5)Cook puree for 2-3 min and add ghobi
6)cover with a lid and keep on slow flame for 7-8 minutes till the ghobi is soft.Do not make the ghobi mushy
7)Also see that the entire masala has covered the ghobi well
8)Add garam masala
9)Remove from heat and serve garnished with grated paneer,dhaniya leaves and fresh cream
10)Mughlai ghobi is ready to served with hot paranthas

Sunday, September 19, 2010