Hariyali Gobi Recipe – Palak Cauliflower Curry Recipe

Ingredients

• 2 cups Cauliflower (gobi) cut into big florets
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• Salt to taste
• 500 grams Spinach washed and chopped
• 1 Tomato chopped or pureed
• 2 cloves Garlic grated
• 2 inch Ginger grated
• 2 Green Chillies slit
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 inch Cinnamon Powder (Dalchini)
• 1 teaspoon Cumin powder (Jeera)
• 1/4 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh cream
• 1 tablespoon Butter (Salted)
• Salt to taste

Steps

1. To begin making the Hariyali Gobi Recipe we will first pressure cook the Hariyali masala.
2. Heat butter into the pressure cooker over medium heat; add the cumin seeds, garlic and saute for a few seconds.
3. Add the cinnamon, green chillies, palak, tomatoes, cumin powder, garam masala powder, turmeric powder and cumin powder. Saute for a few seconds, add 1 tablespoon water, cover the pressure cooker and cook for one whistle and turn off the heat.
4. Release the pressure immediately by running it under cold water. This will help preserve the fresh green color of the palak.
5. Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water into a smooth puree.
6. Heat oil in a kadai; add chopped cauliflower and sauté with little turmeric powder, salt.
7. After few seconds sprinkle some water and cover it and cook for about 5 minutes. Once the gobi cooked, toss in the garam masala and stir fry for a few minutes and turn off the heat.
8. The gobi, should be firm and yet cooked.
9. Once done, stir in the cream into the palak curry and transfer to a serving bowl. Place the roasted gobi into the palak curry and serve the Hariyali Gobi hot.
10. Serve the Hariyali Gobi Recipe along with Phulka, Kadhi Pakora and Spicy Paneer Pulao for a weeknight dinner.