Kadaai Ghobhi - My favourite cauliflower dish

As a kadaai dish, the process of stirring is the key in this dish also. I also hate the monotonous haldi - mirch and adrakh - lehsun stuff.

Though this is also a kadaai dish the masala is very different. As usual stress is on stirring while cooking.

Serves two. Goes well with plain basmati rice

Ingredients

Phool Ghobhi 250 gram

Oil 4 table spoons. You can use olive oil also
2 Large Onions
Haldi - 1/4 teaspoon
Garam Masala - 1 teaspoon
Curd 100 gram ( 3 scooped tablespoon)
6 large garlic pods grated fine
Cinnamon 2 one inch pieces
Moti Saunf (Aniseed) 1/2 teaspoon
Meethi Saunf (Fennel) 1/2 teaspoon
Black pepper corns 1 teaspoon

Green Chillies - finger length  6 (4 if of very hot variety)
Cilantro (hara dhaniya) Coarsely chopped 4 teaspoons

Cut the cauliflower in to florets of one square inch on average. Slit the stems in to half and if big in to a quarter.

Mix the curd with garam masala and haldi and pour it over the florets. Massage  the florets gently with the curd mix taking care not to crush or break them.

Keep it aside for 30 minutes,

Slice the onions fine.

Preparation

Heat the oil and when its real hot add cinnamon sticks. When its about to turn black add moti saunf and the after 3 to 4 seconds meethi saunf. After 3 to 4 seconds add the the black pepper. Remember since the oil is very hot, saunf and pepper need just a few seconds to change colour. As the colour changes add
the onion and keep stirring till the oil separates. You need to prevent anything getting stuck to the pan and turning black. If hard to keep things under control  reduce the heat. (but this would consume more time).

Add the garlic paste and keep stirring briskly till the oil begins to separate. Add the marinated ghobhi with the marinade. Keep stirring. Use scooping motion to avoid breaking the florets. Keep doing it till it becomes
difficult to stop the masala getting stuck to the pan. Then add water to just  about to submerge the contents. once the water begins to boil switch to low flame and cover the kadaai. Let it cook. Open the lid once a while and stir the contents gently.

As the water reduces to half add the green chillies.  Once the water reduces by three fourths, remove the lid and start gently stirring. Keep doing it even after the water is dried up. Keep stirring briskly till the oil separates and the masala is beginning to get suck rather too had for the spatula to mix. Then switch of the fire and add the chopped cilantro and cover the pan.

When you are about to serve, put the pan on fire   for a minute or two and fold the cilantro in and serve.