GOBHI MASALA

INGREDIENTS

1 medium head cauliflower/gobi
1 medium sized onion, chopped finely
3-4 garlic/lahsun + ½ inch ginger/adrak -
crushed or made into a paste in a mortar-
pestle
3-4 tbsp full fat fresh curd/yogurt, whipped
till smooth (optional) * check notes
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
½ tsp garam masala powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera powder
1 small bay leaf/tej patta
½ tsp caraway seeds/shah jeera
½ tsp crushed kasuri methi/dry fenugreek
leaves
1.5 cups water - add a ½ cup more if
required
2 tbsp low fat cream, 25% to 35% low fat
3 tbsp oil for sauting the cauliflower
2 tbsp oil for the curry
salt as required
to make the paste:
2 medium sized tomatoes
1 tbsp whole cashews/kaju

INSTRUCTIONS

1. chop the cauliflower into medium florets.
rinse well and keep aside.
2. heat 3 cups water with salt till its starts
boiling.
3. switch off and add the florets in the hot
water. cover and keep aside for 15-20
minutes.
4. in the meantime, chop the onion and crush
the ginger-garlic in a mortar-pestle.
5. also grind the tomato-cashews to a
smooth paste on a high speed in a blender
with very little water. if there is too much
water, then the mixture starts spluttering
when sauting it.
6. keep the tomato-cashew paste aside.
7. drain the cauliflower florets and keep aside
and gently wipe them dry..
8. heat oil in a kadai or wok till it starts
shimmering.
9. add the blanched cauliflower florets to the
oil and saute on a low to medium flame till
they start getting light brown spots on
them.
10. this takes approx 8-10 mins.
11. then remove the sauted cauliflower and
keep aside.
12. in the same pan, add 2 tbsp oil. add the
bay leaf and caraway seeds.
13. fry for a few seconds or till the oil become
aromatic.
14. add the chopped onions and saute till the
onions get golden and caramelized.
15. then add the ginger-garlic paste and saute
for a few seconds till the raw aroma of
ginger-garlic goes away.
16. add the tomato-cashew paste and stir.
17. add the spice powders – coriander, cumin,
red chili, garam masala and turmeric.
18. saute stirring often till the oil starts to
leave the sides of the masala.
19. the whole masala paste will clamp
together and you will see oil clearly leaving
the sides.
20. this is an important step as if not done
properly, the flavors don't come through in
the dish.
21. switch off the stove and then add the
whisked yogurt.
22. stir very well and then add 1.5 cups water.
23. stir again and keep the kadai or pan on the
fire again.
24. now add the sauted cauliflower florets plus
salt.
25. stir and cover the kadai or pan with a tight
lid.
26. cook the cauliflower masala on low to
medium flame for approx 10-15 minutes or
till they are cooked completely.
27. keep on checking at intervals.
28. lastly add the crushed kasuri methi, cream
and a pinch of nutmeg. stir and switch off
the fire.
29. serve gobi masala hot with rotis, naan or
rice.