1. 1 kg ghobi (cauliflower)
2. 1 table spoon salt
3. 200 ml mustard oil
4. 1 table spoon kashmiri mirch (red pepper powder)
5. 1 table spoon saunf powder ( fennel powder )
6. 1 tea spoon saunth powder (ginger powder
7. 3 laaung (cloves)
8. 2 moti elaichi (black cardamom)
9. 1 tea spoon zeera (cumin)
10. ¼ tea spoon hing (asofietida)
1. Cut the ghobi in big pieces, wash the pieces properly, drain off the excess water and spread it on a cloth for some time to dry.
2. Put oil in a deep frying pan, heat it and fry the pieces one by one.
3. Remove excess oil from the pan, add zeera,hing and half crushed cloves in the oil, keep the pan on a low flame for 15 seconds.
4. Add kashmiri mirch in the oil and about 40 ml of water in it and stir it till it turn dark maroon in colour.
5. Add 1/2 glass of water, saunth powder, saunf powder, crushed moti elaichi and boil it till all water evaporates.
6. Now add salt and meshed tomatoes and cook them in the spices on medium flame for 5 minutes. Stir continuously to avoid burning.
7. Add fried ghobi, cover it with puree and boil it on low flame for one minute.
8. Garnish it with coriander or mint.
9. Serve it with white rice.
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