Friday, May 8, 2009


  1. Gobi florets-1 cup
  2. Diced onion-1/2 cup
  3. Roma tomatoes ripen-3
  4. Yogurt/curd-1/2 cup
  5. Dhaniya powder-1 teaspoon
  6. Salt-to taste
  7. Red chili powder-2 spoons
  8. Dry coconut powder-1 tablespoon
  9. Subji masala powder-1 teaspoon
  10. Turmeric-pinch
  11. Bay leaf-1
  12. Shahjeera-1/2 teaspoon
  13. Cumin/jeera-1 teaspoon
  14. Oil-for seasoning
  15. Ginger garlic paste-1 teaspoon

  1. Wash gobi and onion keep a side.
  2. Cut tomatoes into two halves ,add some water and microwave it until done
  3. Strain tomatoes,donot through water


  1. Take a jar,add ginger garlic paste,turmeric,salt,dhaniya powder,subji masala powder,coconut powder and grind to a fine powder
  2. Now add yogurt and grind,then finally add tomatoes and make thick paste.
  3. Heat oil in a khadhai,and add bay leaf,shahjeera,cumin and onion,when onion turns to light brown add gobi florets,fry for few minuts and then add the tomato water,close the lid and cook until half cooked.
  4. Now add the tomato paste and salt.
  5. add some water if needed,cook on medium flame.
  6. Enjoy with pulka.