Guncha-O-Bahar (Cauliflower in an almond based gravy)
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.
Guncha-O-Bahar (Cauliflower in an almond based gravy)
Ingredients
- 250 gms Cauliflower florets
- 1/2 teaspoon Turmeric powder powder
- to taste Salt
- 1 tablespoon Lemon juice
- 1 litre Water
For the Marinade
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic cloves paste
- 1/2 teaspoon Chilli powder
- to taste Salt
- 50 ml Vinegar
For Dusting
- 25 gms Gram flour / Besan
- 1/4 teaspoon Cumin powder
For the Gravy
- 6 tablespoons Ghee butter /Clarified
- 1/3 cup Onion Chopped
- 5 teaspoons Almond paste
- 1/4 cup Tomato puree
- 1 cup Yoghurt
- 120 gms Khoya / Mawa
- 1 teaspoon Coriander powder powder
- 2 teaspoons Fennel powder
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Turmeric powder powder
- to taste Salt
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Saffron
- 1 tablespoon Milk
Instructions
- Soak the saffron in warm milk and keep aside.
- Take water, turmeric powder, salt and lemon juice in a pan.
- When it comes to a rolling boil, add the cauliflower florets.
- Cook for a few minutes.
- Immediately drain and transfer to a bowl of cold water.
- Drain and keep aside.
- Mix the chilli powder, ginger-garlic pastes and salt with the drained florets.
- Arrange in a shallow dish.
- Pour the vinegar into the dish and mix well.
- Keep aside for 15 minutes.Drain the excess marinade.
- Mix the gramflour with cumin powder.
- Dust the florets with this mixture.
- Deep fry the florets till golden brown in colour.
- Drain onto an absorbent paper.
- Arrange the florets in a shallow baking dish.
- Take the yoghurt in a bowl.
- Add the khoya, coriander powder, fennel powder, turmeric powder, chilli powder and salt and blend well.
- Preheat oven at 180C.
- Heat ghee in a pan.
- Add the chopped onion.
- Saute till golden brown in colour.
- Add the tomato puree and almond paste.
- When the oil starts separating, add the yoghurt mixture.
- Allow to cook till it attains a saucy consistency.
- Add garam masala powder and mix well.
- Switch off heat.
- Pour the gravy over the arranged florets.
- Sprinkle the saffron milk on top.
- Cover the dish with an aluminium foil.
- Bake for 8-10 minutes.
- Remove foil and serve immediately with any Indian bread of your choice.