Gobi 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.
Ingredients
- 1 medium Cauliflower (Cut into florets)
- 1 medium Onion (Sliced)
- 1 medium Tomato (Chopped)
- 2 small Green Chilli (Slit)
- 1 sprig Curry leaves
- 1 Tbsp Ginger Garlic Paste
- ½ tsp Salt
- ¼ tsp Turmeric
- ½ tsp Red Chilli powder
- ½ tsp Coriander powder
- ¼ tsp Jeera powder
- ½ tsp Garam masala
To temper
- 1 ½ Tbsp Oil
- 4 Cloves
- 1 Cinnamon
- 2 Cardamom
- 1 tsp Fennel seeds
Instructions
- 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 ½ 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 ¾ done.
- Now open the lid, turn the flame to medium-high and cook until the masala becomes dry. Add the remaining ½ 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.
Notes | FAQ
- If you feel that your cauliflower florets are not clean, soak the florets in hot water along with turmeric and salt for 5 mins, before using it.
- 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.
