Shahi gobi

 
                                 SHAHI GOBI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250       g            Cabbage
    2       md           Onions
    6                    Garlic cloves
    2       tb           Ghee or oil
      1/2   ts           Garam masala
      1/2   ts           Turmeric powder
    1       t            Ground cumin seeds
    1       tb           Coriander powder
    2       tb           Yogurt
    1       md           Tomato -- diced
    1 1/2   tb           Gram flour
    1                    Handful of sliced coriander
                         -- (leaves)
                         Salt -- to taste
                         Chili powder -- to taste
 
   Grind onion and garlic to a paste.  Mix together gram flour, salt and
   chili powder with enough water to make a thin batter.  Cut cabbage
   into long, thin slices.  Dip cabbage slices in batter and deep fry
   until light golden.  Drain and set aside.
   Heat ghee or oil in skillet and cook onion and garlic paste until
   golden. Add spices and cook another minute, then add tomatoes and
   continue to cook until ghee or oil begins to separate and rise to the
   top.  Mash mixture with the back of a wooden spoon, then add 2 cups
   of water.  Bring mixture to a boil, then reduce heat and add cabbage.
   Cook until cabbage is tender and sauce is thick.  Garnish with
   chopped coriander and serve.
   [I guess you can add yogurt at the same time as the spices, although
   I substituted a bit of lemon juice, and added a couple of cups of
   water to this, and it was pretty good.  The water seemed to be
   necessary, as the sauce was VERY dry otherwise.  -K.M.]
  
 
 
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