INGREDIENTS
- 250 grams gobi or cauliflower
- 1 cup onions cubed
- 1 inch ginger piece
- 2 to 3 cloves garlic
- 8 cashews or almonds
- 1 green chill slit (optional)
- ¾ cup tomato deseeded chopped or half cup puree
- 2 tbsp oil
- salt as needed
- ½ to ¾ tsp red chili powder
- ¼ to ½ tsp garam masala (Adjust as needed)
- 1 tsp coriander powder
- ½ tsp kasuri methi or fenugreek leave
- ½ tsp cumin or jeera
- 1 bay leaf (optional)
- 1 cinnamon (optional)
- 1 cardamom (optional)
- 2 cloves (optional)
Method
- This step is optional. Boil onions in 2 cups of water for 2 to 3 mins. Remove and cool them completely.
- Separate cauliflower florets and soak them in enough warm salted water for 5 to 10 mins. This way any worms inside the florets, will let them come out. Do not boil cauliflower.
- Discard the water and rinse thoroughly under running water, set aside to drain.
- Puree onions, tomatoes, ginger, garlic and cashews to a smooth mixture without adding water. Keep this aside.
- Heat a pan with oil, fry the dry spices for a minute.
- Add the onion tomato puree and saute until the raw smell goes off. The mixture will begin to leave the sides of the pan.
- Next add chili powder, salt, garam masala and coriander powder. Saute until it begins to smell good. The raw smell of spice powders should go away.
- Add cauliflower and saute for 3 to 5 mins.
- Pour ¾ cup water and mix. Cover and cook on a medium flame
- When the gobi is cooked al dente, add kasuri methi.
- Off the stove. Add coriander leaves. Keep covered until served.
- Serve gobi masala with plain rice, jeera rice, roti, paratha.
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