My 86th recipe “Gobi Masala (Cauliflower Masala)”, a delicious Indian side. As cauliflower is my most favorite veggie, it is very obvious that I love to try and taste any vegetarian dish made out of it. Whenever we buy cauliflower, there would be an argument between myself and RK. I would always fight to prepare deep fried Gobi 65.
But RK would give big lectures and ask me to prepare the Gobi Masala, which is on the healthier side with less oil. Since we get cauliflower all year round, this argument happens week after week. Even though RK would eventually win the argument, and I end up making this Gobi Masala, I would always reserve atleast 10 florets to make the Gobi 65 for tea time. It doesn’t mean that this Gobi Masala doesn’t taste good. It is just my little secret strategy to make both the dishes with Cauliflower and enjoy.
Cauliflower is surely one thing which I can never have enough of. Gobi 65 and Gobi Masala are my two favorites with the wonderful cauliflower. And when I was a non-vegetarian, my most favorite dish was the prawn masala which my mom used to make. This Gobi masala is just as tasty as the prawn masala, or probably even better, just minus the poor sea creature 🙂
Gobi Masala (Cauliflower Masala)
Gobi Masala (Cauliflower Masala) is a versatile Indian masala that goes well as a side dish with dosa or any other Indian bread like chapati.
- Cauliflower - 1 medium (Cut into florets)
- Onion - 1 medium (Sliced)
- Tomato - 1 medium (Chopped)
- Green Chilli - 2 small (Slit)
- Curry leaves - 1 sprig
- Ginger Garlic Paste - 1 Tbsp
- Salt - 1/2 tsp
- Turmeric - 1/4 tsp
- Red Chilli powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Jeera powder - 1/4 tsp
- Garam masala - 1/2 tsp
- Oil - 1 1/2 Tbsp
- Cloves - 4
- Cinnamon - 1
- Cardamom - 2
- Fennel seeds - 1 tsp
- First, heat a pan with 1 Tbsp oil, add the ingredients listed under "To temper" in given order. Once the Fennel seeds starts changing color, add the Onion, green chilli, curry leaves and saute until the onion change to golden brown.
- Now add the tomato, salt, ginger garlic paste and saute till the tomato gets fully mushy. Now add the masala powders (turmeric, chilli, coriander, jeera) except garam masala. Add 1/2 cup of water and give a quick stir. Turn the flame to medium and cook until it becomes semi-dry. By now all the raw smell of masala powders would have gone.
- Now add the garam masala, give a stir and add the cleaned cauliflower florets. Give a stir and cook covered in low-medium flame until the florets are 3/4 done.
- Now open the lid, turn the flame to medium-high and cook until the masala becomes dry. Add the remaining 1/2 Tbsp of oil at regular intervals to avoid the masala burning and sticking to the pan. By now the florets will be fully done. Turn off the flame.
- Serve hot and enjoy as a side for rice, dosa or any Indian bread.
- Garam masala need not cook for long to remove the raw flavor like other masala powders. So adding it at the later stage will help retain its flavor.
- If you need a mashed consistency masala, you can add the cauliflower florets along with the masala powders in step 2.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.