How To Make A Malai Gobhi

How To Make A Malai Gobhi

How To Make A Malai Gobhi

Malai Gobhi is a simple to-make flavorful primary dish recipe and is cooked utilizing cauliflower, cashews, onion, garlic, ginger, green stew, clove, sound leaf, garam masala and green cardamom.

This North Indian recipe is made with the decency of cauliflower florets and threw in the ideal kinds of light flavors and coconut milk sauce.

Malai Gobhi

How To Make A Malai Gobhi

The cashew glue gives a smooth and scrumptious flavor to the dish. It tastes significantly more delectable when matched with cooked rice, pulao or hot chapattis which makes it an ideal lunch or supper recipe. You can serve this lip-smacking dish to your visitors on exceptional events like gatherings, smorgasbords or potlucks and appreciate it with your friends and family!

Elements of Malai Gobhi

2 cup drenched cauliflower
1/4 cup coconut milk
2 cloves garlic
2 green stew
1 leaves sound leaf
1/2 teaspoon dark pepper
1 teaspoon refined oil
1/4 cup cashews
1 onion
1 inch ginger
2 clove
1/2 teaspoon garam masala powder
powdered green cardamom as required
salt as required
For Garnishing
2 teaspoon kasoori methi powder

Step by step instructions to make Malai Gobhi

How To Make A Malai Gobhi

Stage 1

Add cashews in a blender container and drudgery until it is powdered. Add a little measure of water and blend appropriately to frame a glue.

Take a dish and intensity oil in it. Add cloves and cove leaf and saute for some time. Add onion, green bean stew, ginger and garlic to the blender container and drudgery them.

Take the combination, add little measure of water and blend appropriately to shape a glue. Then add this bean stew glue to the container and blend every one of the fixings appropriately.

Stage 2
Wash the cauliflower florets and empty out the abundance water. Add them to the dish and join with rest of the fixings. Add garam masala powder, cardamom powder and dark pepper powder alongside some water.

How To Make A Malai Gobhi

Stage 3

Cook the florets for around 10 minutes until they turn delicate. Presently, add the cashew glue and salt as required.

Cover it with a top and let it stew for around 2-3 minutes. Then, add coconut milk and a little measure of water to get the ideal steady blend.

Stage 4

Allow it to stew again for around 5 minutes. Decorate with kasoori methi and 1 cleaved green bean stew. Serve hot with cooked rice or chapattis, appreciate!

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