Gobhi Mas-laaha...UP ke Andaaz Mein | How to make Gobhi Mas-laaha...UP ke Andaaz Mein

1 review
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BySaumya Chaturvedi
Created on 26th Nov 2015
  • Gobhi Mas-laaha...UP ke Andaaz Mein, How to make Gobhi Mas-laaha...UP ke Andaaz Mein
Gobhi Mas-laaha...UP ke Andaaz Meinby Saumya Chaturvedi
  • Gobhi Mas-laaha...UP ke Andaaz Mein | How to make Gobhi Mas-laaha...UP ke Andaaz Mein (15 likes)

  • 1 review
    Rate It!
  • By Saumya Chaturvedi
    Created on 26th Nov 2015

About Gobhi Mas-laaha...UP ke Andaaz Mein

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.

Gobhi Mas-laaha...UP ke Andaaz Mein, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Saumya Chaturvedi. Gobhi Mas-laaha...UP ke Andaaz Mein is a dish which demands no explanations, it's a whole world of flavour in itself. Gobhi Mas-laaha...UP ke Andaaz Mein is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Gobhi Mas-laaha...UP ke Andaaz Mein by Saumya Chaturvedi is perfect to serve 2 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Gobhi Mas-laaha...UP ke Andaaz Mein.

  • Prep Time0mins
  • Cook Time20mins
  • Serves2People
Gobhi Mas-laaha...UP ke Andaaz Mein

Ingredients to make Gobhi Mas-laaha...UP ke Andaaz Mein

  • 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)

How to make Gobhi Mas-laaha...UP ke Andaaz Mein

  1. Soak the rice and keep aside.
  2. Add garlic, ginger and one green chili in the blender to make a semi-dry paste.
  3. 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.
  4. Take the ground mixture in a small bowl and add a little dhania powder, red chili powder and little water. Keep it aside.
  5. 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.
  6. 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.
  7. Also wash the rice and grind them thoroughly into a fine puree.
  8. 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.
  9. Once the aroma sets in, add the gobhi and potatoes. Mix well and add around 1/2 cup water and simmer the gas.
  10. 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.
  11. As the gravy starts to thicken, the dish will get cooked. Garnish with coriander and crushed kasoori methi.
  12. Serve with hot chapatis/rice or eat it as it is.
My Tip: Whole spice mixture includes 3-4 black pepper, 1 cardamom, 2 cloves, 1/2 tsp jeera, and 1 whole dry red chili medium size.

Reviews for Gobhi Mas-laaha...UP ke Andaaz Mein (1)

Sukhmani Bedi2 years ago
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