Cauliflower just got richer - Gobhi Makhni

It was again Monday, the day we keep partial fast - partial i.e eating proper meal only once, that too without onion and garlic. Just a small way to get some discipline in life. So whenever I have to cook the dinner I have to forget onion based gravies - which mostly means having aloo tamatar, aloo matar, stuffed parathas etc. But today I wanted something else - something special like everyone's favourite paneer makhni (cottage cheese in buttery creamy gravy).Oh wait but there's no paneer at home and I don't have time to go to the grocery store. So what do I do- simple open the vegetable basket, pick a nice cauliflower and prepare Gobhi Makhni. And since my husband is not a paneer fan, I'm sure he didn't miss it either (even the gravy didn't miss its companion). It was that delicious.

So here's the very easy & very tasty makhni gravy. You can try both versions - with paneer and with cauliflower. I added some bite to it by quickly making the nutty jeera aloo aloo. 

Gobhi Makhni Recipe:
Serves 2

1 small cauliflower, washed & cut in florets( 7-8) (If large cauliflower, just use half)
3 large tomatoes - chopped
1 tbsp cashews
1 bay leaf
1 tsp cumin
2-3 black peppercorn
1 cinnamon
1 clove
2 tbsp mill
1 tbsp butter
Pinch of sugar
Salt as per taste
1 tsp red chilly powder (adjust as per your taste, since this would offset the sweetness of tomatoes & cashews)
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp dhania powder
1/2 tsp kasturi methi
1 tbsp oil 

  • Heat oil in kadahi/ wok and fry the cauliflowers on all sides, till golden brown. Keep aside on tissue paper

  • Now melt butter in same pan and add bay leaf, cumin, peppercorns, clove & cinnamon. Let the cumin splutter

  • Then add the cashews & fry it for a while till lighty browned

  • Now add chopped tomatoes along with all spices, except garam masala & kasturi methi

  • Add milk & cook tomatoes till all pulpy. Remove from stove & let it cool.

  • Now put in blender and blend it as puree with very little water (I like to keep some texture, but depends on you)

  • Pur it back in the pan and bring it to a boil. Add the cauliflowers. Simmer & let the cauliflowers cook properly (6-7 mins)

  • Add garam masala. Crush kasturi methi and add to the gravy & serve hot with roti or parathas

For jeera aloo, simply splutter some cumin in hot oil. Add cubed potatoes with salt, chilly powder, turmeric & coriander powder. Cook on high heat for 4 mins till golden in color. Now lower flame and cook for 4-5 mins till a fork passes through. Sprinkle some chaat masala and/or lemon juice and dive in.

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