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Guncha-O-Bahar (Cauliflower in an almond based gravy)

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Awadhi cuisine is famous for its richness in its ingredients. Guncha-O-Bahar is a dish comprising of cauliflower dum-cooked in a rich gravy. I found this recipe in the Jiggs Kalra collection of recipes.
I was not sure if my boys would like it, but decided to give it a try. Surprisingly, they both liked it. I halved the quantity of the cauliflower used in the original recipe. However, I followed the measurement in the original recipe for the gravy.

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Guncha-O-Bahar (Cauliflower in an almond based gravy)
Course Side dish
Cuisine Awadhi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Marinade
For Dusting
For the Gravy
Course Side dish
Cuisine Awadhi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For the Marinade
For Dusting
For the Gravy
Instructions
  1. Soak the saffron in warm milk and keep aside.
  2. Take water, turmeric powder, salt and lemon juice in a pan.
  3. When it comes to a rolling boil, add the cauliflower florets.
  4. Cook for a few minutes.
  5. Immediately drain and transfer to a bowl of cold water.
  6. Drain and keep aside.
  7. Mix the chilli powder, ginger-garlic pastes and salt with the drained florets.
  8. Arrange in a shallow dish.
  9. Pour the vinegar into the dish and mix well.
  10. Keep aside for 15 minutes.Drain the excess marinade.
  11. Mix the gramflour with cumin powder.
  12. Dust the florets with this mixture.
  13. Deep fry the florets till golden brown in colour.
  14. Drain onto an absorbent paper.
  15. Arrange the florets in a shallow baking dish.
  16. Take the yoghurt in a bowl.
  17. Add the khoya, coriander powder, fennel powder, turmeric powder, chilli powder and salt and blend well.
  18. Preheat oven at 180C.
  19. Heat ghee in a pan.
  20. Add the chopped onion.
  21. Saute till golden brown in colour.
  22. Add the tomato puree and almond paste.
  23. When the oil starts separating, add the yoghurt mixture.
  24. Allow to cook till it attains a saucy consistency.
  25. Add garam masala powder and mix well.
  26. Switch off heat.
  27. Pour the gravy over the arranged florets.
  28. Sprinkle the saffron milk on top.
  29. Cover the dish with an aluminium foil.
  30. Bake for 8-10 minutes.
  31. Remove foil and serve immediately with any Indian bread of your choice.
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