SARASOTA (WWSB) - It’s time to cook Gobi Saag by Chef Narendra.
Recipe for 2 to 4
½ Head - Cauliflower (cut into thumb size)
10 Oz - Fresh Spinach blanched and puree
4 tablespoon - Cooking oil
1 Teaspoon - Cumin seed
1 Teaspoon - Garlic chopped
½ teaspoon - Ginger Chopped
½ Piece - Onion chopped
3 Piece - Roma Tomato chopped
½ teaspoon - Turmeric powder
½ teaspoon - Coriander powder
1 teaspoon - Cumin powder
½ teaspoon - Garam Masala
½ teaspoon - Chili powder (optional)
¼ cup cream - Heavy cream
1 tablespoon - Butter
Salt to taste
-Heat the pan add oil and cumin seed keep until crackled .Add Cauliflower sauté until gets golden color.
-Add chopped Garlic and chopped ginger ,keep stirring for few minutes and add chopped tomatoes and sauté for another few minutes ,add little salt as well.
-Add all the spices and stir well and then add spinach puree.
-add cream and butter and cook for few minutes add little water if it gets too thick.
-Check the seasoning and Gobi Saag is ready to serve with rice or bread.