Cheese Gobi

Published under: Curries and Gravies

Cauliflower – 1 large
Fresh double bean seeds – 1/2 cup (or Green peas)
Milk – 1/2 cup
Chopped spring onion stem – 2 tblsp
Cheese – 1 cube
Oil and butter – for frying
Bayleaf – 1
Aniseed – 1/2 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Salt to taste

Grind to a coarse paste (1)
Onions – 3 large
Ginger – 1 inch piece
Red chillies – 7

Grind to a smooth paste (2)
Cashewnuts – 10
Poppy seeds – 1 tblsp, soak in hot milk for 10 minutes and then grind

1. Separate cauliflower into medium sized flowerets. Soak in warm water and then strain.
2. Cook double beans till soft.
3. Grate the cheese using fine cheese grater.
4. Heat oil in a broad frying pan, add bay leaf, aniseed, garam masala powder and then ground paste (1).
5. Fry till oil separates from the masala.
6. Add cauliflower pieces, very little water and turmeric powder.
7. Cook till soft and then add cooked double beans.
8. Add whipped curds and cook till oil floats on top.
9. Put cashew-poppy paste (2), salt, little sugar, milk and little water if necessary.
10. Stir for another 2 minutes, remove from fire and pour on a serving dish.
1. Sprinkle grated cheese and spring onion on top.

Kamla Anand
Kamla Anand

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