Guncha Bahar

by Palak Rajput

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Guncha Bahar, a rich cauliflower preparation and best served with naan or tandoori roti.

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Guncha Bahar recipe - How to make Guncha Bahar

Sabzis, Curries

Preparation Time: 20 mins Cooking Time: 35 mins Total Time: 55 mins 4Makes 4 servings
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Ingredients

Method

In a saucepan boil the water with 1 tsp turmeric, salt and lemon juice, blanch the cauliflower florets for 5 minutes, drain and refresh with cold water. Keep aside.
In a bowl combine the ginger-garlic paste, 1 tsp chilli powder, salt, vinegar and blanched cauliflower florets mix well and marinate for 15 minutes.
Drain off the excess water from the marination. Keep aside.
In another bowl combine the Bengal gram flour with cumin powder and sprinkle it on marinated cauliflower and mix well.
Heat the oil in a kadhai and deep fry the cauliflower till golden in colour, remove and drain on absorbent paper. Keep aside.
In another bowl combine the curds, khoya, coriander powder, fennel seeds powder, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder and salt, mix well and keep aside.
Heat milk till lukewarm, dissolve saffron and keep aside.
Heat the ghee in a deep pan, add the onions and sauté till golden brown.
Add the almond paste and tomato puree and cook till oil separates.
Add the curd mixture and cook till the gravy thickens in a consistency.
Add the saffron mixture, garam masala powder and fried cauliflower into the gravy and simmer for 5 minutes.
Remove from the flame, add the kewra essence and rose water, mix well.
Serve hot.

This recipe was contributed by Palak Rajput on 06 Jan 2011

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