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Independence day special – Cauliflower / Malaai Gobi

For Independence day, i thought to prepare special flag color dish. Then i thought to prepare with gobi. For Saffron color, i made chilly gobi fry. For green color, i made Mint gobi. Then, for white color, i tried gobi malai and decorated. My husband said, all the three items are very nice and colorful to see also. In this gobi malai recipe, i am adding lime juice for tangibleness. If you want gravy, we can add yogurt or curd instead of lime juice. It will be very tasty. For dry version, i use lemon juice. If we prepare colorful like this everybody in our family will get the feel of “Proud to be an Indian”. Jaihind.

Basic information :

Preparation time : 20 Mins
Serve for : 3 Persons

Ingredients :

For grind :
Coconut : 3 Pcs
Fennel seeds : 1 Tsp
Garlic : 4 Pcs
Green chilly : 3 Nos
For saute :
Oil :  2 Tsp
Cinnamon : 2 Pcs
Cardamon : 2 Nos
Cloves : 4 Nos
Onion : 1 No
Grated ginger : 2 Tsp
Curry leaves : Few
Coriander leaves : Few
Lemon juice : 2 Tsp
Salt : To Taste
Cauliflower : 1/4 No
Potato : 1 No
Method :

Grind the ingredients as paste which is under for grind heading.

Clean the gobi pieces well in hot water with adding turmeric powder and salt. Boil potato, peel off and cut into cube. Heat oil in a pan, add cinnamon, cardamon, cloves. Add onion slices, grated ginger, curry leaves, coriander leaves and saute well.

Add ground paste, lemon juice and saute.

Add gobi and potato pieces, salt. Add little water and keep it in medium flame till the raw smell goes.

After the raw smell goes and gravy became dry, transfer to the serving dish and serve hot. We can decorate with Mint gobi and Chilly gobi as Independence day special.

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