Fascinating creamy makhani gravy for a Saturday dinner with some hot phulkas and veg salad.

A quick oven roasted method gives nice charred tastes to the marinated gobi florets.

 What you need for the gobi marinade: Recipe Source (Ecurry)
1/2 cup – Hung Curd
1 tsp – Ginger n garlic paste
1/2 tsp – Garam masala
1/2  tbsp – Kasturi methi
Salt as reqd

How to make:
Mix all the ingredients well and marinade with cauliflower florets for 30 mins

In the oven place the florets in tray and drizzle oil. Bake at 180 C for about 20-30 minutes or until the florets are roasted well.

What you need for Makhani Masala:
2 cups – Tomato puree
2 nos – Green chillies
1 tsp – Ginger n garlic paste
1 stick – Cinnamon, 1 no – Cardamom
1 tsp – Fenugreek seeds
1 tsp – Kasturi methi 
1 tsp – Red chilli powder 
1 tsp – Low cal Butter
1 tsp – Olive oil
1/2 cup – Milk
2 tbsp – Cashew nut paste 

Salt as reqd

How to make:
Heat butter and oil add cinnamon, cardamoms and fenugreek seeds. Add ginger n garlic paste, slit green chillies, salt, red chilli powder, tomato paste and kasturi methi.

Cook in medium fire until the oil seperates. Add cashew paste, milk and cook for another 2 mins, add the roasted florets cook for 2 more mins and switch off the heat.

Serve with any Indian Bread / Pulao / Mixed rice.


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