Name: Gobhi Mas-laaha...UP ke Andaaz Mein recipe by Saumya Chaturvedi at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 small cauliflower/ 4-5 florets; 2 small potatoes - cubed; 1 medium sized onion - roughly chopped; 1 tomato - deseeded and roughly chopped; Ginger garlic and chili paste - 1 tsp; Whole spices (roasted and grounded) - 2 tsps; Rice (soaked and ground) - 2 tbsp; Salt to taste; Oil for cooking; Kasoori methi (crushed) - 1/2 tsp; Fresh coriander to garnish; Water as required for gravy - ( I used 1/2 cup)

ABOUT Gobhi Mas-laaha...UP ke Andaaz Mein RECIPE

It is one of those recipes that are close to my heart. Like it's name, this recipe is unusual too. Inspired by my nani, this recipe is not exactly the same. Made with simple ingredients, it is sure to win many hearts.

Ingredients Serving: 2

1 small cauliflower/ 4-5 florets
2 small potatoes - cubed
1 medium sized onion - roughly chopped
1 tomato - deseeded and roughly chopped
Ginger garlic and chili paste - 1 tsp
Whole spices (roasted and grounded) - 2 tsps
Rice (soaked and ground) - 2 tbsp
Salt to taste
Oil for cooking
Kasoori methi (crushed) - 1/2 tsp
Fresh coriander to garnish
Water as required for gravy - ( I used 1/2 cup)

Instructions

Soak the rice and keep aside.
Add garlic, ginger and one green chili in the blender to make a semi-dry paste.
Take a pan and slightly roast the whole spices till the aroma fills your kitchen. Let it cool for a while and then ground it.
Take the ground mixture in a small bowl and add a little dhania powder, red chili powder and little water. Keep it aside.
Using the same pan, take some oil and roast or shallow fry the cubed potatoes and whole flowers. If you have a non-stick or ceramic pan you can get away without shallow frying or frying gobhi and aloo.
Once done, take the gobhi and aloo out of the pan and add a little oil in the pan. Put in the chopped onion, chopped tomato in the pan (in the same order). Sauté well and transfer to the blender once its done.
Also wash the rice and grind them thoroughly into a fine puree.
In the same pan, add the ginger-garlic-chilli mixture. Sauté it well. Add the blended tomato, onion puree and sauté. Add the dry spice mixure.
Once the aroma sets in, add the gobhi and potatoes. Mix well and add around 1/2 cup water and simmer the gas.
Once it looks like its done. Add in the rice puree; if you find it a little grainy then pass it through a sieve before adding to the sabzi. Mix well.
As the gravy starts to thicken, the dish will get cooked. Garnish with coriander and crushed kasoori methi.
Serve with hot chapatis/rice or eat it as it is.

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