Palak Gobi

Ingredients

• • Cauliflower - 1
• • Spinaches - 3 bunches
• • Green chillies - 5
• • Cumin seeds - ½ teaspoon
• • Dhania powder - 1 teaspoon
• • Tomatoes - 2
• • Onions - 2
• • Garlic - 7 flakes
• • Red chilly powder - ½ teaspoon
• • Garam masala powder - ¼ teaspoon
• • Coconut (fresh, grated) - 2 tablespoons
• • Cashew nuts - 10
• • Poppy seeds (soaked in hot water) - 1 teaspoon
• • Coriander leaf - 1 small bunch
• • Curry leaves - 15
• • Oil (for frying) - as required
• • Milk - ½ cup
• • Cream (fresh) - 2 tablespoons
• • Cheese (grated) - 1 tablespoon

Method

• 1. Wash cauliflower and cut into small flowerets.
• 2. Heat water in a broad vessel. When it starts boiling, add cauliflower pieces (gobi) with little salt and turmeric powder.
• 3. Switch off the stove and close with lid.
• 4. After few minutes, drain the water completely, dry up over a towel and deep fry cauliflower till crisp and golden. Keep aside.

Method To Prepare Masala

• 1. Peel garlic, dice tomatoes and cut onions finely.
• 2. Wash and chop palak finely.
• 3. Heat little oil, fry slit green chillies and palak in medium flame.
• 4. When moisture is evaporated completely, remove from fire. Allow to cool and grind it along with grated coconut, cashew, poppy seeds, coriander leaves and curry leaves.
• 5. Heat rest of the oil in a broad 'frying pan'. Add cumin seeds, garlic and then onion.
• 6. Fry till golden. Add 1 Teaspoon sugar, tomatoes, dhania powder, garam masala powder and chilly powder.
• 7. Stir for a minute and pour the ground paste and salt. Add water if necessary.
• 8. Boil for few minutes, add milk and mix well.
• 9. Just before removing from fire, mix deep fried cauliflower.
• 10. Sprinkle grated cheese on top.
• 11. Serve with finely cut onions and lemon pieces.