Gobi Brussels

Ingredients

• • Cauliflower - 1
• • Brussels sprout - 250 grams
• • Butter - 1 ½ tablespoons
• • Onions - 3
• • Curd (fresh, thick) - 1 ½ cups
• • Oil (for deep frying) - as required
• • Cashew nut paste - 1 tablespoon
• • Milk - 1 cup

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Ingredients For Grinding Together

• • Green chillies - 2
• • Red chilly powder - ½ teaspoon
• • Kashmiri chilly powder - ½ teaspoon
• • Tandoori masala powder - ½ teaspoon
• • Garam masala powder - ½ teaspoon

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Method

• 1. Slice onions into rings, deep fry till brown and keep aside.
• 2. Cut cauliflower into big pieces. Take a bowl with warm water, add little salt and put cauliflower pieces into it for five minutes. (This process will remove any insect in the cauliflower).
• 3. Remove the cauliflower pieces, wash and wipe the pieces well with dry cloth to remove wetness.
• 4. Deep fry in oil till golden brown.
• 5. Slit brussels sprouts, steam cook for few minutes.
• 6. Mix ground paste with salt and whipped curds.
• 7. Soak steamed brussels sprouts in it for half an hour to marinate.
• 8. Remove the brussels sprouts from the marinade.
• 9. Heat oil in a frying pan.
• 10. Add marinade and fry in reduced flame stirring constantly.
• 11. When oil floats on top, add brussels sprouts, cauliflower, cashew nut paste and cook for few more minutes.
• 12. Add milk and cook for a minute. Remove from fire.
• 13. Garnish with fried onion rings and serve hot with Nan or Kulcha.