Cauliflower is a widely used vegetable in Indian cooking. There are a number of ‘Gobi’ dishes that matches our spicy palate. From Gobi Manchurian to Aloo gobi to Gobi Paratha, the list is quite long.
Just like many Indian households, this veggie is a common sight in my fridge too 🙂
I try to make the best use of this vegetable by making different dishes every time and this time I decided to make Gobi Masala which is a house favourite 🙂
Here is my style of making the restaurant style Gobi Masala –
Cauliflower – 1 medium sized
Tomatoes – 3 – chopped roughly
Onions – 2 small – chopped roughly
Garlic cloves – 2 – chopped roughly
Red chilli powder – 1.5 tsp
Turmeric powder – 1 tsp
Garma Masala – 1.5 tsp
Kasuri Methi / Dried Fenugreek leaves – 1 tsp
Milk – 1/2 cup
Sour cream – 1 tsp
Oil – 3 tbsp
Cumin Seeds – 1 tsp
Cloves – 4 to 5
Cinnamon – 1/2 inch stick
Peppercorns – 1 tsp
Dry red chillies – 3 to 4
In a pan, heat 1.5 tbsp of oil. Add the ingredients mentioned under the ‘For tempering’ section. Sauté till you get the aroma of the whole spices.
Now add the roughly chopped onions and garlic.
Sauté till onions are translucent. Then add the chopped tomatoes.
Sauté for about 5-6 minutes before adding the spice powders – red chilli powder, garam masala, turmeric powder and required amount of salt.
Mix well and allow it to cook while you can head to prepare the cauliflower florets.
In a wide bottomed pan, heat 1.5 tbsp of oil and add the cleaned and washed cauliflower florets. Also, add the spice powders and salt. Mix well and cook till the cauliflowers are tender.
Meanwhile keep an eye on the tomato-onion mixture. Once the tomatoes are mushy and start leaving oil, turn off heat. Allow it to cool for some time. Once cool, add a cup of water, milk and sour cream and pureé into a fine paste.
Pour the pureéd contents into a thick bottomed pan, add one more cup of water if required and boil well for about 5 minutes before adding the tender cauliflower florets.
After adding the cauliflower, cook for about 15 minutes or till the cauliflowers are cooked well.
Once done, turn off heat and add the crushed Kasuri methi and garnish with chopped coriander leaves.
Serve hot with hot rotis 🙂