Gobhi noorani

Ingredients :

• Cauliflower - 1 small cauliflower [ cut into medium florets with long stem ]
• Maida - 2 tbsp
• Shah jeera [ black cumin ]  or regular jeera - 1 / 2 tsp
• Finely grated khoya [  mawa ]  - 50 gms
• Kasoori methi - 1 1 / 2 tsp
• Salt - as required
• Garam masala - 1 1 / 2 tsp
• Oil - for frying
• Onion paste - 3 to 4 tbsp
• Tomato paste - 3 to 4 tbsp
• Tej patta - 2 [ broken ]
• Milk - 1 cup

For onion paste :
Take 1 big onion, 2 laung [ cloves ], 1 / 2 inch piece ginger, 3 to 4 garlic flakes, 2 cardamom, 2 tsp saunf [aniseed ], small piece cinnamon and grind in mixer to a smooth paste.

For tomato paste :
Take 3 big tomatoes [ boiled in water for 5 minutes and peeled ], 1 / 4 tsp jaiphal,[ nutmeg ] javithri [ mace ] 8 to 10 cashewnuts, 3 dry red chillies,  1 1 / 2 tsp poppy seeds and grind to a smooth paste.

Method :

Cut cauli flower into florets. Wash and wipe dry, sprinkle maida and mix well. Heat oil and deep fry the florets till golden brown in colour. Remove from the kadai, keep on paper napkins. For gravy heat 4 tbsp oil, add tej patta and shah jeera, wait for a minute, add onion paste and  fry for 2 to 3 minutes till it change to brown colour. Then add tomato paste and stir for 5 minutes in low flame, till oil separates. Add  khoya, kasoori methi, salt and garam masala. Cook for 5 minutes, in low flame. Then add 1 cup of water. Mix well simmer for 2 to 3 minutes. Before serving add 1 cup milk and boil on low heat, add fried cauliflower. Cook for some more time and remove from the gas. Serve hot. It goes well with roti, parathas, and jeera rice.