Gobi Paneer Khurma

Gobi Paneer Khurma

No OGG recipe

Cauliflower is soft when it cooks in gravy. How to keep without breaking florets of cauliflower.

Cut the cauliflower into florets, wash, and dry the cauliflowers using a kitchen towel, then add turmeric without salt and mix it well. Now deep-fry it and keep it aside. Adding salt may smooth the skin of the florets. So avoid it whenever you cook with gravy. But you may add on before of fritters making.

Fry paneer and immediately put it in water so that it remains soft.

I have put it in the gravy without frying it, as it's so soft and fresh.

Now, in a jar, add a handful of cashews, 1 tablespoon poppy seeds, 1 large red tomato, 5 cardamoms, 1 large bay leaf, 2 hot, spicy green chilies, 3 tablespoons milk powder, and Kashmiri chilli powder; mix well. grind to a fine paste. Keep aside.

Use the same left-over oil, heat the oil with a pinch of cumin, add ground masala, add salt to taste, and pour one or two cups of water over it. Cover and cook the masala on low heat. When the gravy becomes thick enough, add raw paneer and fried cauliflower florets.

Now just bring it to a nice boil and turn off the gas. Open the lid and sprinkle garam masala (without garlic) on top; do not cook too much or do not stir, otherwise the florets will break and scatter. Stir the ladle with light hands so that the garam masala dissolves in the gravy.

Tips....

* Mixing salt in cauliflower florets makes them taste good but breaks them soon, so don't add it.

* The panel looks bigger in size when it is cut diagonally.

* Instead of adding ajinomoto, use more cardamom and bay leaf for good, healthy tastes.

* Using any paste without onion and garlic, the taste increases two times better.

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