by Palak Rajput
Added to 2 cookbooks
This recipe has been viewed 5490 times
Guncha Bahar, a rich cauliflower preparation and best served with naan or tandoori roti.
- In a saucepan boil the water with 1 tsp turmeric, salt and lemon juice, blanch the cauliflower florets for 5 minutes, drain and refresh with cold water. Keep aside.
- In a bowl combine the ginger-garlic paste, 1 tsp chilli powder, salt, vinegar and blanched cauliflower florets mix well and marinate for 15 minutes.
- Drain off the excess water from the marination. Keep aside.
- In another bowl combine the Bengal gram flour with cumin powder and sprinkle it on marinated cauliflower and mix well.
- Heat the oil in a kadhai and deep fry the cauliflower till golden in colour, remove and drain on absorbent paper. Keep aside.
- In another bowl combine the curds, khoya, coriander powder, fennel seeds powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder and salt, mix well and keep aside.
- Heat milk till lukewarm, dissolve saffron and keep aside.
- Heat the ghee in a deep pan, add the onions and sauté till golden brown.
- Add the almond paste and tomato puree and cook till oil separates.
- Add the curd mixture and cook till the gravy thickens in a consistency.
- Add the saffron mixture, garam masala powder and fried cauliflower into the gravy and simmer for 5 minutes.
- Remove from the flame, add the kewra essence and rose water, mix well.
- Serve hot.
This recipe was contributed by Palak Rajput on 06 Jan 2011
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