This dish belongs to the very traditional vegetarian family. Though the basic ingredients are the same, the taste varies all over
India. The spices complement the taste of cauliflower.
Preparation time: 30 minutes
- Cauliflower, cut into small florets – 1 big
- Oil – 150 ml
- Turmeric – 1 ½ teaspoon
- Whole Cumin seeds – 1 teaspoon
- Onions, chopped in long slices – 2 medium
- Green Chilli, finely chopped – 2
- Tomato puree – 3 teaspoon. (Can be substituted with fresh tomato or tinned tomato.)
- Green peas – half a tea cup.
- Salt – 1 ½ teaspoon or to taste.
- Cumin powder, Turmeric powder, Chilli powder and Coriander Powder – 1 teaspoon each.
- Ginger paste – 1 teaspoon
- Coriander, freshly chopped – 1 small bunch.
- Cut the cauliflower into small florets. Wash them well and drain all the water. Use a kitchen towel to soak off the excess water.
- Heat oil in a frying pan and reduce heat to low. Take extra precaution to ensure the oil is not overheated. If it is, take it off the
hob (electric or gas) and let it cool before adding anything to it. When it is warm, add turmeric powder, cumin seeds and fry for
5-6 seconds. Then add all the cauliflower and let it fry on medium to high heat.
- Keep stirring the cauliflower to allow heat and oil to cook all of them evenly. Take precaution not to over stir as this might break
the florets. If you think the oil has dried out (as often is the case), dribble a few extra teaspoon of oil at this stage. Do this for
about 5 minutes.
- When most of the cauliflowers are light brown, add the sliced onions, green chilli, tomato puree and continue stirring gently.
Reduce heat and cover with a lid. Allow it to cook over low heat for another 5 – 7 minutes with occasional stirring.
- Open the lid and add all the remaining ingredients i.e. green peas, salt, all the spices and ginger paste. Mix all the ingredients
gently and cook over medium heat with occasional stirring for another 5 – 7 minutes. Let it cook with the lid on for another 5
minutes. Remove the lid and give it one final stir before adding the chopped coriander for garnishing. Serve hot with rice, naan,
chapatti or eat it on its own.
You can add freshly chopped curry leaves, diced potato or other mixed vegetable with the basic ingredients. You can also follow
the same recipe for Broccoli, substituting it for cauliflower.
Gobi Masala can be frozen in small freezer bags for consumption later! De-frost and warm thoroughly before eating!