Monday, 18 May 2015

Gobhi Masala Recipe

The humble cauliflower is an eternal favourite of my husband. Or rather, because it is one of the five vegetables he actually eats, it's our favourite to keep making. It's one of those few ways to help him eat some veggies.But cauliflower! Once or twice in a week! I need new recipes. And I have been scouting for them for long!

Gobhi Masala Recipe

This gobhi masala recipe comes from my sister-in-law's cook in Singapore. She's a Punjabi lady with a large heart and lively banter. I met her last year when my hubby (then fiance) and I had travelled to Singapore and stayed at my sister-in-law's place. She made this gobhi masala one day and though it was to be stocked for later, we had quite a bit of it while "tasting " it!

Gobhi Masala Recipe
The simplicity of this recipe comes from the less number of spices used. This dish is made only with corriander powder (dhaniya powder), red chilly powder and turmeric for flavour. In this dish, the corriander powder stands out as a soothing, earthy flavour, making this dish a delight for the taste buds.

Gobhi Masala Recipe
Gobhi Masala Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Serves: 4

Ingredients

3 tbsps vegetable oil (peanut/ sunflower/ canola/ olive)
1 tsp cumin seeds
1 tsp asafoetida powder
1 tbsp ginger garlic paste
1 medium sized onion finely chopped
300 gms cauliflower separated into florets
1 tsp turmeric powder
2 tsps red chilly powder
3 tsps corriander powder (dhaniya powder)
Salt to taste

Few sprigs of fresh corriander leaves to garnish  

Method

Heat oil in a deep pan (kadhai).

Temper with cumin seeds and asafoetida powder.

Add in the ginger-garlic paste and fry for about 30 seconds till it starts to lose its raw smell.

Now add in the onion and fry till it becomes translucent.

Add in the cauliflower florets, turmeric, red chilly powder and corriander powder and the salt. Mix well till the spices coat the florets evenly.

Lower the flame, cover with a plate and pour some water on the plate to cook the cauliflower.

Keep stirring and checking every 2-3 mins. The florets should cut through easily with the stirring spatula when done.

Garnish with the fresh corriander and serve with your favourite rotis or parathas.