Restaurant Style Cauliflower Kuruma - Gobi Mattar Curry - Step by step

   Gobi mattar curry or cauliflower kuruma is a very rich curry, which always served with rotis.The curry is made out of a rich onion - tomato base. I have used coconut and cashew paste to thicken the curry. You can use cream also. We can also use yogurt to give a tartness to the curry .The trick is, the curry should ooze out oil. That will achieved, only if the curry is covered and  kept in low flame . This will make the oil to ooze out.

  You would be wondering, what am I doing on top a clock. I know , you thinkme crazy. My antique clock fell off and broke. The crazy blogger's mind, didn't want to waste it .So used it as a base for my photography. Enjoy this curry for your rotis : )

Preparation time : 10 mins

Cooking time : 20 mins

Serves - 5

Ingredients :

To Roast and Grind:

1.Onion - 1 (big)

2.Tomatoes - 2 (medium)

3.Ginger garlic paste - 1/2 tbsp

4.Sambar powder - 2 tbsp

5.Turmeric powder - 1/4 tsp

6.Oil - to roast

 For the Curry :

1.Cauliflower - 2 cups

2.Mattar - 1/2 cup

3.Garlic - 3

4.Oil - 1/4 cup

5.Cinnamon sticks - 1 inch

6.Fennel seeds - 1/2 tsp

7.Curry leaves - few

8.Cilantro - to garnish

9.Salt - to taste

10.Garam masala - 1/2 tsp

To Grind :

1.Coconut - 3 pieces

2.Cashews - 4

Method:

* Wash the cauliflower florets and imemrse them in salty - hot water. Let them sit for alteast 5 mins. This will make the cauliflower get rid off any worms or insects. * Take a pan, add oil and saute chopped onion. When the onion turns translucent ,add ginger garlic paste. * Once the onion is sauteed, add sambar powder,turmeric powder and saute . Dont make the sambar powder to turn black. * Now dump in chopped tomatoes and sprinkle some salt. * The tomatoes should turn mushy. This is very essential. Turn off the flame and let the masala cool off. Grind the masala into fine paste.Take a mortar and pestle and crush garlic ,cinnamon and fennel . * Add oil and temper with crushed garlic mixture and curry leaves. * Dump the blanched cauliflower and saute it for a minute.Cover and cook the cauliflower and let it gets cooked for atleast 2 mins.  * Once cauliflower is cooked, add the grinded masala to the pan. Let the masala , blends with the cauliflower. * Now add the mattar and toss it with the curry. * Grind coconut with cashews to a fine paste. Add very little water to the grinded mixture. *Add garam masala and  adjust salt to taste. Cover the pan ,Let the curry sit in low flame for atleast 5 mins. The oil should ooze out. That is the right consisntancy for the curry. Turn off the flame and garnish with chopped cilantro.                                                                 Serve with hot rotis or parotta.

Notes:

* We can add potato or carrot to the curry.

* We can also add cream to the curry to give it a richness.

* We can also reduce the amount of tomatoes and replace it with yogurt.

* Adjust the spice level ,according to your taste.

* Always cook the curry, in low flame at last ,for the curry to ooze out oil.