Shahi gobi

Yield: 1 recipe

Measure Ingredient
250 grams Cabbage
2 mediums Onions
6 \N Garlic cloves
2 tablespoons Ghee or oil
½ teaspoon Garam masala
½ teaspoon Turmeric powder
1 teaspoon Ground cumin seeds
1 tablespoon Coriander powder
2 tablespoons Yogurt
1 medium Tomato; diced
1½ tablespoon Gram flour
1 \N Handful of sliced coriander (leaves)
\N \N Salt; to taste
\N \N 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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