My mom’s style of gobhi🥦

So this recipe is an invention by my mom. To make us eat cauliflower she used to make this and now we love it so much that make it very often. This dish consists of boiled cauliflower florets in cashew coriander chutney, aloo laccha, matar and ketchup. You can serve this as a starter or for main course as vegetable. I hope you like it🤩

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INGREDIENTS- This quantity is enough for 4 people

For the chutney-

1. Green chillies - 2

2. Coriander leaves - 1 cup

3. Cashews - 10

4. Raisins - 4-5

5. Ginger - 1 inch

6. Lemon juice to taste

7. Water as required

8. Salt to taste

For matar sabji-

1. Boiled peas - 1 cup

2. Salt to taste

3. Coriander powder - 1/2 Tsp

4. Chilly powder - 1/4-1/2 Tsp

5. Turmeric powder - 1/4 Tsp

6. Oil

Cauliflower florets - One big cauliflower broken into small florets

Aloo laccha - Grated and fried potato

Tomato Ketchup

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NOTES-

1. So you can adjust the quantities according to your taste.

2. You can break cauliflower florets according to your choice for size.

3. The chutney is not very thick so add water accordingly. The cauliflower florets are mixed in the chutney more like covered entirely.

4. Do not over boil your peas and cauliflower.

5. You can add more ketchup and aloo laccha. Again it all depends on the taste.

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PROCESS-

There are five elements in the dish-

1. Cauliflower florets

2. The cashew coriander chutney

3. Aloo laccha

4. Peas

5. Ketchup

The first step is to boil the cauliflower florets till they are soft but not over boiled. It takes around 7-8 mins to boil the cauliflower again that depends on the heat.

The next step is preparing aloo laccha. Grate 3 potatoes on the thicker size of the grater. Press them to remove the water in potatoes after grating. Now directly fry it in the oil until really brown and crispy. Store it in a container after cooled down.

Now for the peas, semi boil them. Now heat 2 tbsp oil in a pan. Add the semi boiled peas and add the masalas-salt, chilly, turmeric and coriander powder. Stir them for two minutes until the peas are a little more soft. Take it out and store in a hot case.

Preparing the chutney-

In a blender add all the ingredients and blend to a very fine paste. It should be of a liquidy sauce consistency. Not very dry and not very liquidy.

For assembling the dish-

Take your boiled cauliflower florets and mix it in the chutney (Same as we make papdi chaat). All of them should be covered in the chutney properly.

Now take a small plate. Place 4 cauliflower florets covered in chutney into that. Top it with peas sabji. Now add aloo laccha on top and finally ketchup. Serve it immediately.

The dish looks like this-

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