Samayal.com

[Nagu]

Could some one share the recipie for "Gobi Kashmiri". Thanks

[Mrs. Kala Kumar]

5 tb Oil
1/8 ts Asafetida (hing), ground
2 1/2 lb Gobi, washed, chopped
1/2 ts Turmeric, ground
1/2 ts Cayenne pepper
1 1/4 ts Salt
1/4 ts Garam masala (see below)

--------------------------------GARAM MASALA--------------------------------
1 ts Black cumin seeds
1 ts Cloves, whole
1 tb Cardamom seeds, shelled
1/3 Nutmeg, whole
Cinnamon stick, 2", broken

Grind the spices very fine in a coffee grinder or spice grinder.

Heat the oil in a very large pan over a high flame. Put in the asafetida
and then all the Gobi. Stir the Gobi around. Add the turmeric,
cayenne pepper, salt, and baking soda. Continue to cook and stir until
the Gobi has wilted. Add 2 cups of water. Cook, uncovered, over a
medium-high flame for about 25 minutes or until just a little liquid is
left. Stir a few times during this period. Turn the heat to low . Continue to cook, uncovered, for another 10 minutes. Sprinkle the garam masala over the top and mix.

[Mrs. Kala Kumar]

5 tb Oil
1/8 ts Asafetida (hing), ground
2 1/2 lb Gobi, washed, chopped
1/2 ts Turmeric, ground
1/2 ts Cayenne pepper
1 1/4 ts Salt
1/4 ts Garam masala (see below)

--------------------------------GARAM MASALA--------------------------------
1 ts Black cumin seeds
1 ts Cloves, whole
1 tb Cardamom seeds, shelled
1/3 Nutmeg, whole
Cinnamon stick, 2", broken

Grind the spices very fine in a coffee grinder or spice grinder.

Heat the oil in a very large pan over a high flame. Put in the asafetida
and then all the Gobi. Stir the Gobi around. Add the turmeric,
cayenne pepper, salt, and baking soda. Continue to cook and stir until
the Gobi has wilted. Add 2 cups of water. Cook, uncovered, over a
medium-high flame for about 25 minutes or until just a little liquid is
left. Stir a few times during this period. Turn the heat to low . Continue to cook, uncovered, for another 10 minutes. Sprinkle the garam masala over the top and mix.

[Nagu]

I will try it out. I was just thinking there is a varition to this receipe like one that is served in Bangalore restaurants. They might add cream or something other thickening agent for making the gravy. Obviously they also add food grade red color.

[samayal33]

I will say thank for this recipe because the gobi is my
favorite vegetable dish .
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