Amongst all Gobi recipes, I wanted to make, my style of Gobi. I thought I would prepare Gobi kofta. Although, I have not seen any recipes similar to this (may be somewhere some cook book would have one), so I tried my version. To my surprise, the entire Grilled Gobi has got emptied very soon. It just came out very yummy. The soft Gobi with the taste of mild masala all over has still left its flavor in our mouth.
Pre-heat oven to 300 degrees. Spray the oven tray and the whole Cauliflower with oil. Sprinkle the Gobi with salt as required.
Place the Cauliflower on tray and roast for 15 minutes.
In a skillet add Olive Oil, add the onions and saute until golden brown. Then add the ginger garlic paste and saute until nice aroma comes. Now split the green chillies into 2 (lengthwise) and add and saute for a while.
To this add the chopped tomatoes and saute until oil seperates. To this add all the masalas and a little water and cook for a while. Turn off the heat.
Once the masala is cooled, mix it to a smooth paste or gravy along with the bengal gram.
Place the baked gobi in a cooker. Coat the gobi with this masala. Do not do it with the entire masala. Make sure you drop some of the masala from the bottom of the baked masala. Add little water (may be 1/2 cup) in the cooker. Make sure you do not add more water. Close the lid and pressure cook for about 10 mins. Do not use whistle. When there is enough steam in the cooker and it begins to escape from it, turn off the heat.
Gobi is done.
Place the whole Cauliflower on a platter and add the gravy from the bottom of the cooker and from the mixer. Garnish with fresh coriander leaves and add a little lime juice. It goes great with roti, kulchas and even rice.
The dish is a great treat to us today. It is a great one to be prepared for a party menu.
(For those who do not use or have Oven can try to half cook in microwave and follow the rest of the procedure. Try it and comment your suggestions.)