Dec 9, 2008

Kasthurimethi Gobi

  • Oil
  • Cumin seeds - 1 tsp
  • Onion - 1 medium
  • Ginger garlic paste - 1 tsp
  • Kasthuri methi - 2 tbsp
  • turmeric pdr - 1/4 tsp
  • Curry Masala pdr(opt) - 1 tsp
  • Amchur pdr - 1/4 tsp
  • Salt
  • Basil - 1/2 tsp
  • Oregano - 1/2 tsp
  • Garlic pdr - 1/4 tsp
  • Garam masala - 1/4 tsp
  • Tomato - 3 medium
  • Raisins - 10
  • Coriander leaves for garnishing


In a pan, add oil + cumin seeds. Once the cumin seeds splutter, add onion. After the onion turns golden brown add ginger garlic paste and sautee till the raw smell leaves. To the onion add kasthuri methi, garam masala, turmeric pdr, some curry masala pdr, basil, oregano, garlic pdr(opt) and fry for few secs. Add tomato to this masala and cook till the tomato gets cooked well. Add 1 cup of water to the curry, add amchur pdr, salt, cauliflower and cook it with lid closed for 5 mins on medium flame. After 5 mins keep the lid open and cook cauliflower till the masala coats well on all sides of the cauilflower florets. Once the florets gets cooked well and the gravy becomes dry switch off the flame and garnish with rasins and corriander leaves .


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