Friday, 1 September 2017

Guncha E Makhani

Guncha - E – Makhani 

Ingredients :
7-8 pieces of Cauliflower Florets, Blanched,
1 tsp Turmeric Powder,
½ cup Cottage Cheese Grated,
1 tsp Green Chili Paste,
1 tbsp Fresh Coriander finely chopped,
2 tbsp Gram Flour,
 Oil for Deep frying,

For Makhani :
4 tbsp Ghee,
2 Cloves,
1 Green Cardamom,
1 Bay Leaf,
1” stick Cinnamon,
2 Onions finely chopped,
1 tsp Ginger Garlic paste.
200 gm Tomato Purée,
1/4 tsp Turmeric powder,
1 tsp Red Chili Powder,
2 no Dry Red Chillies,
1/2 Cup Curd, whisked,
1 tsp Garam Masala powder,
1 tbsp Dry Fenugreek Leaves,
Salt to taste,
1 piece of Coal,
1 tbsp Ghee. 
Coriander chopped for Garnish.

Preparation Method :
*  Blanched Cauliflower Florets with Turmeric, Lemon Juice and Salt. rain water properly and pat dry it.
* Mix together Cottage Cheese, Green chilli paste, salt and fresh coriander in a bowl and stuff in cauliflower florets.
* Dust Gram Flour on stuffed florets deep fry it till golden brown, drain on absorbent paper. 
* Soak red chilies in water for 1/2 an hour and ground to paste.
* Now heat Oil, add Cardamom, Cinnamon, Cloves, Bay Leaf, Ginger Garlic Paste, Red Chilli paste and Onions.
* Cook till it gets translucent, then add Tomato Purée, Red chilli powder, Turmeric powder, Garam Masala powder, Salt and Kasoori Methi. Add Curd, mix well. Cook it till it’s done.
* Heat Coal and put it in Makhani on an Onion shell, pour Ghee on it, close the Lid and give smoke for 10 Minutes, remove coal. Now add stuffed Cauliflower florets, mix well.
* Garnish with Coriander, Serve Hot.