To start making Hariyali Gobi recipe, we first pressure cook the Hariyali masala.
Place the butter in a pressure cooker over medium heat; add the cumin seeds and garlic and sauté for a few seconds.
Add cinnamon, green chilies, palak, tomatoes, cumin powder, garam masala powder, turmeric powder and cumin powder. Stir-fry for a few seconds, add 1 tablespoon of water, cover the pressure cooker and cook once it rings, then turn off the heat.
Release pressure immediately by running under cold water. This will help maintain the fresh green color of the palak.
Once cooked, let the palak cool completely and then blend it in a blender, adding almost no water, to form a smooth puree.
Heat oil in a kadai; add chopped cauliflower and fry with little turmeric powder and salt.
After a few seconds, sprinkle some water, cover the pot and cook for about 5 minutes. Once the gobi is cooked, add the garam masala, stir-fry for a few minutes and then turn off the heat.
Gobi should be firm and cooked.
Once done, stir the cream into the palak curry and transfer to a bowl. Add the roasted gobi to palak curry and enjoy Hariyali gobi hot.
Serve with Hariyali Gobi Recipe pulka, kadipakola and Spicy cheese salsa Weekend dinner.