Name: Gobhi Massalam (Airfried way) recipe by Neetu Suri at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: 1 cauliflower : around 500-600g; 2 onions : finely chopped; Small piece ginger; 3-4 garlic pods; 2 tomatoes; 1 tsp Kasoori methi; 3-4 cashew; 1 tsp Zeera; Salt to taste; Red chili pd 1 tbsp; Anardana powder 1 tsp; Cumin pd: 2 tsp; Coriander pd: 1 tbsp; Turmeric pd: 2 tsp; 2 tsp Mustard oil for cooking; 1 tbsp fresh cream; 1 tbsp Lemon juice; Coriander leaves for garnishing

ABOUT Gobhi Massalam (Airfried way) RECIPE

The Royale Gobhi Massalam has been always a temptation and cooked on occasions to enjoy the crispy spicy crust and moist juicy inside served in bed of thick gravy. I have added the Airfried technique that had made it crusty by roasting the marinade perfectly inside out.

Ingredients Serving: 3

1 cauliflower : around 500-600g
2 onions : finely chopped
Small piece ginger
3-4 garlic pods
2 tomatoes
1 tsp Kasoori methi
3-4 cashew
1 tsp Zeera
Salt to taste
Red chili pd 1 tbsp
Anardana powder 1 tsp
Cumin pd: 2 tsp
Coriander pd: 1 tbsp
Turmeric pd: 2 tsp
2 tsp Mustard oil for cooking
1 tbsp fresh cream
1 tbsp Lemon juice
Coriander leaves for garnishing

Instructions

Carefully trim the stems and leaves of cauliflower, so that it sits flat.
In a big pan,,,, take enough water to let cauliflower dip atleast 3/4 th
Add salt, and bit red chili pd once water comes to boil.
Let cauliflower take dip and Boil for 10 min....turning it once to other side
Meanwhile in a wok, heat mustard oil to smoking point and add zeera and once it crackle, add chopped onions
When they are almost golden, then add chopped ginger garlic.
Once the onion garlic ginger turns brown add dry masalas and roast for 30 sec.
Meanwhile churn tomatoes, 1 green chilli, cashew and kasoori methi in a blender and add this to Roasted onions
Cook till oil floats
Take out your blanched cauliflower and keep aside.
Add about 3-4 tbsp water to ur tomato onion tadka and bring it to boil.
Then put blanched cauliflower in it
Let it cook on med flame for 1-2 min and keep pouring the paste on top of cauliflower too
Dont turn the cauliflower....it will absorb gravy from lower and top end too
After 2-3 min......Take out coated cauliflower and Here I have introduced my airfryer for the crisp and tandoori touch (you can do same in oven or micro)
Airfry it in preheated rack for 8 min on 200 degree
Meanwhile reduce the gravy to a bit thick constitency for almost 4-5min
In a server, layer Gravy and top it up with Airfried Gobhi and pour little gobhi over the top.
Garnish with ginger Juliens, coriander and cream drizzle
Ready to serve

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