Gobi Butter Masala

Gobi Makhani or Gobi Butter Masala is another of the popular "Makhani or Butter Masala" recipes. Any "Makhani" dish speaks eloquently of the magnificence of the Indian cuisine. They all have a stately aura around them. In today's recipe, the cauliflower slices are marinated with youghurt and pan fried in a fragrant and silky makhani sauce


Ingredients:
 Fresh cream. 
Onions 350 gm
Cashew nuts ¼ cup
Kashmiri red chilly 150 gm
Green chilly 75 gm
Salt
Butter ½ cup
Tomatoes 1500 gm
Sugar 2 tsp
Whole garam masala (each) 8 gm
Ginger garlic paste 1 tbsp
Kasoori methi 1/8 cup
Oil for deep fry
Corn starch 1 tsp
All purpose flour 1 tsp
Cauliflower (big pieces) 2 no
Pepper crushes ½ tsp

 Method

Add whole garam masala in the muslin cloth and tie it 
.Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavor is gone.
Add color giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and
 let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles)
. Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required ,
 mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
 Cool it and store in small containers in refrigeration conditions.
 Use this makhani gravy in many veg and non veg dishes.