Steps to Make Any-night-of-the-week Mughlai Gobi Ki Sabzi

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The ingredients needed to make Mughlai Gobi Ki Sabzi:

1. Prepare 500 gms Gobi
2. Make ready 1-2 Aloo (Non-Boiled)
3. Make ready 2-3 Tomatoes
4. Take 2 Onions
5. Prepare 1/4 Cup Dahi
6. Prepare 1 Table Spoon Ginger Garlic Paste
7. Take 3-4 Green Chillies
8. Take Khade Masale
9. Prepare 4 Choti Elaichi
10. Take 6 Sabut Kaali Mirch
11. Get 1 Badi Elaichi
12. Get 1 Tej Patta
13. Get 4-5 Laung
14. Get (I Have Used a Special Masala which Contains all these ingredients except Tej Patta)
15. Prepare In advance I have used
16. Prepare 1 Tea Spoon Jeera
17. Take 1 Pinch Hing
18. Prepare 3 Dried Red Chillies
19. Prepare Spices
20. Prepare 4 Tea Spoon Dhaniya Powder
21. Prepare 1/2 Tea Spoon Haldi Powder
22. Make ready 1 Tea Spoon Laal Mirch Powder
23. Take 1 Tea Spoon Kashmiri Laal Mirch Powder
24. Take 1 Tea Spoon Garam Masala

In a heavy bottom saucepan heat the oil on a medium flame. Patta gobi is such a vegetable which is available easily in market, though its one of those veggies with which you can experiment in any cuisine. If you have noticed, I do not have many cauliflower recipes at my space. That is because of the love-hate relationship that I have with this vegetable.

Steps to make Mughlai Gobi Ki Sabzi:

1. Chop Gobi in medium size florets & peel off the skin of aloo & chop them in medium-small size.
3. Now wash them properly.
4. Chop 2 Green Chillies & Onions in slices.
6. Grind Tomatoes, 2 Green Chillies, Ginger Garlic Paste finely into purée in a mixer grinder.
8. Now take a pan, add 2-3 Table Spoon oil in it & keep the gas on medium flame.
9. When oil gets heated up, add chopped Gobi & aloo pieces in it & cook them for 4-5 minutes till they become soft.
10. After 4-5 minutes, when both of them become soft, turn off the gas & take them out in a plate or bowl.
11. Or you can try other method also in which, take a big pot, add 1 Litre water in it with 1 Tea Spoon Salt & keep the gas on medium flame.
12. When water starts boiling, add chopped Gobi & Aloo pieces in it & boil them for 6-7 minutes.
13. After 6-7 minutes, when both of them becomes soft, turn off the flame & take them out in a bowl.
14. Now take a kadhai, add extra oil in it & keep the gas on medium flame.
15. When oil gets heated up, add fry onion slices in it till they turn into slight golden brown in colour.
16. After 3-4 minutes, when they turn into golden brown in colour, take them out in a bowl & let them cool down before grinding.
17. Then remove extra oil from pan, add Khade Masale in it & let them sizzle.
18. When they start sizzling, add finely grinded tomato purée in it with 1 Tea Spoon Salt so that they start releasing oil quickly.
19. After some grind the fried onions into fine paste in a mixer grinder.
20. After 5-6 minutes, when oil is completely released, add onion barista/ onions paste & spices mix in it & cook them for 1-2 minutes.
24. After 1 minute, add 1/4 Cup Dahi in it & cook them for 2-3 minutes.
25. After 2-3 minutes, add boiled or cooked, Gobi & aloo pieces in it & mix them properly.
26. Now add some water with 1 Tea Spoon Garam Masala & mix them properly.
27. Now cover the lid & cook them for 2-3 minutes on medium flame.
28. After 2-3 minutes, open the lid & stir them
29. Your Mughlai Gobi is ready to be served.

If you have noticed, I do not have many cauliflower recipes at my space. That is because of the love-hate relationship that I have with this vegetable. I have a similar relationship with okra too. I cannot take the strong smell of this vegetable. Hence, I only cook it in a couple of ways I like.

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