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Tangy Gobi Masala



Tangy Gobi Masala
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
 
This is a favorite of one and all. There are a lot of variations to this dish. The one that i have shown here is a very basic one. This dish can be made very quickly and requires very less oil so undoubtedly healthy and very nutritious.
Ingredients
  • 350 gms cauliflower , boiled and cut into florets
  • 2-3 chopped tomato
  • 1 chopped capsicum
  • 2 chopped onions
  • ½ cup frozen green peas
  • 2 to whole dry kashmiri red chillies
  • 2 to 3 slit green chillies
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp fennel seeds (saunf)
  • 1 tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1 tsp coriander (dhania) powder
  • 1 tsp cumin seeds (jeera) powder
  • ½ tsp asafoetida (hing)
  • 1 tsp garam masala
  • 1 tsp ginger-garlic (adrak-lehsun) paste
  • salt to taste
  • 1 tsp oil
  • ½ cup water
  • 1 tsp sugar
  • ¼ cup lemon juice or dried mango powder (amchur)
Instructions
  1. Heat oil in a non stick pan or wok.
  2. Add the cumin seeds,mustard seeds and fennel seeds and let it crackle.
  3. Add ½ tsp of hing.
  4. Add the dry red chilli and let it fry for 1 minute.
  5. Add the onions and cook till the onions are golden brown.
  6. Add the capsicum and saute for 1 minute.
  7. Add the tomatoes and the green chilli and saute for 2 minutes till the tomatoes are pulpy.
  8. Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.
  9. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.
  10. Add the cauliflower florets and stir well so that the whole masala is mixed with the florets.
  11. Add salt, lemon juice or amchoor powder and mix well.
  12. Add the sugar and ½ cup of water and mix well.
  13. Cover the pan or wok with a lid and let it cook on low flame for 15 minutes.
  14. Serve with rotis or rice.



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