Gobi Kandhaari Recipe | Cauliflower Curry in Coconut Masala Gravy

A delicious and mildly spiced cauliflower curry made with a rich coconut-onion masala. This comforting gravy pairs wonderfully with steamed rice, chapati, phulka, or naan, making it a perfect choice for everyday meals.

Ingredients

For Tempering

• 3 tsp oil
• 1 tsp cumin seeds (jeera)
• 8–10 curry leaves
• 3–4 dried red chilies, broken

For the Masala Paste

• 5–6 tsp fresh coconut gratings
• ¼ cup chopped onions
• 3 tsp poha (flattened rice)
• 1 tsp finely chopped ginger
• 4 almonds, crushed
• A pinch of asafoetida (hing)
• ½ tsp salt
• 1 tsp garam masala
• ½ tsp sugar
• 1 tsp coriander powder
• ½ tsp red chili powder

Other Ingredients

• 2 cups cauliflower florets
• Water as needed
• ½ tsp salt
• Fresh coriander leaves, for garnish

Method

1. Boil the cauliflower florets in 1 cup of water with ½ tsp salt until they are partially cooked. Drain and keep aside.
2. Grind all the ingredients listed under Masala Paste into a smooth paste, adding a little water if required.
3. Heat oil in a kadai. Add cumin seeds and allow them to crackle.
4. Add curry leaves and broken red chilies. Sauté for a few seconds until aromatic.
5. Add the prepared masala paste and cook on a low flame for about 8–10 minutes, stirring occasionally, until the raw aroma disappears and the oil begins to separate.
6. Add the partially cooked cauliflower florets and mix gently to coat them with the masala.
7. Pour in a little of the reserved cooking water if required and simmer until the cauliflower is fully cooked and the gravy reaches the desired consistency.
8. Adjust salt to taste.
9. Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve Gobi Kandhaari with:

• Steamed rice
• Jeera rice
• Chapati
• Phulka
• Naan 

Sprouted Green Gram Tofu Curry Recipe | Healthy High-Protein Indian Gravy

Looking for a healthy and protein-rich Indian curry recipe? This Sprouted Green Gram Tofu Curry is a wholesome dish packed with the goodness of sprouted moong dal, tofu, tomatoes, and aromatic Indian spices. It is an excellent choice for anyone looking for nutritious vegetarian meals that are both filling and delicious.

Tofu, made by pressing soy milk, is known for its high protein content, low calories, and essential nutrients like iron, calcium, and magnesium. Combined with sprouted green gram, this curry becomes a powerhouse of plant-based protein and nutrition. Serve it hot with chapati, phulka, or steamed rice for a healthy homemade meal.

Ingredients Required

• 2 cups boiled sprouted green gram (moong dal)
  (Pureed into a smooth paste)
• 2 large tbsp tomato paste
• Tofu cubes
• ½ onion, finely chopped
• 2-inch ginger piece, crushed
• 1 green chilli, finely chopped
• 1 tsp jeera (cumin seeds)

Spice Mix

• ¼ tsp turmeric powder (haldi)
• 1 tsp salt
• 1 tsp Everest Kitchen King Masala
• ½ tsp garam masala

Method

Heat oil in a kadai and add jeera, crushed ginger, and chopped green chilli for tempering.

Once the aroma is released, add chopped onions and sauté until golden brown.

Now add the prepared spice mix and cook for a minute. Add the tomato paste and sauté until the oil starts separating from the masala.

Next, add the pureed sprouted green gram mixture and mix well. Allow the gravy to simmer and cook until thick and flavourful.

Meanwhile, shallow fry the tofu pieces lightly until golden on the edges.

Once the gravy is cooked completely, add the fried tofu cubes and gently mix.

Serve this delicious Sprouted Green Gram Tofu Curry hot with chapati, roti, or rice.

Health Benefits

• Rich in plant-based protein
• High in iron, calcium, and magnesium
• Low-calorie healthy Indian meal
• Great vegetarian curry for lunch or dinner
• Nutritious recipe for fitness and healthy eating