Masala Gobhi (Spicy Cauliflower Savory)

Masala Gobhi

Masala Gobhi with Matar

Indian cuisine is having tremendous variation due to difference in the culture, eating habit and climate variations. Same vegetable can be prepared in different style from east to west and north to south of India. Masala Gobhi is typical North Indian savory made from spices and Cauliflower. I love masala Gobhi so much that I always make it in larger quantity than required and next day stuff it between two slices of bread and toast the sandwich. 

Preparation Time:15 min.

Cooking Time:40 min.

Servings: 4 Large servings

Ingredients Required For Making Masala-Gobhi (Cauliflower cooked with spices):

• 250 gm. Cauliflower

• 1 Large Onion

• 1 Tea spoon Garlic paste

• 1 Tea spoon Ginger Paste

• 1 Tea spoon Red Chili Powder

• 1/2Tea spoon Turmeric Powder

• 1/2Tea spoon Garam masala

• 1 Tea spoon Amchur

• Salt to taste

• 15 ml. Olive oil / any cooking oil

Direction For Making Masala Gobhi:

• Remove all leaves from cauliflower and cut the florets to long pieces.

• Take 500 ml. water and one teaspoon salt in a pan and boil the water salt solution.

• Soak cauliflower florets in salted water to ensure that the florets get cleaned thoroughly.

• Remove the crisp and white cleaned florets from salted water sand give a nice wash with water.

• Cut onions fine.

• Peel, wash and cut potatoes long thick pieces.

Cauliflower and Potatoes

• Heat oil in a thick bottom wok.

• When the oil is smoking hot reduce the flame and add cumin seeds, cloves and bay leaves.

• The seeds will splutter. Add onion to the seasoning immediately.

Onions being cooked with seasoning

• Cook on low flame with constant stirring till the onion start becoming brown.

• Do not let the onion become completely brown.

Stage when Garlic and Ginger paste is to be added

• Add garlic and ginger paste and cook with continuous stirring till the paste leaves the edges of wok.

Garlic and Ginger paste added to onion

• Add potato pieces and cook on low flame with occasional stirring for 4-5 min. Do not cover.

Potatoes Cooked On low flame with onions

• Add cauliflower florets and mix.

• Cook with occasional stirring for 10 min on low flame.

Vegetables cooked for 10 min. on low flame and ready for spices to be added

• Add

• Salt

• Turmeric powder

• Chili powder

Salt,Turmeric powder and Chili powder added to partially cooked vegetable

All Spices added and mixed

• Mix nicely and cover.

• Cook for 5 min. with stirring twice or thrice to ensure even cooking.

• Sprinkle 5 ml. water and mix.

• Cover and cook for 2-3 min. Potatoes and cauliflower will become tender but not mushy.

• Add amchur powder and garam masala.

• Mix thoroughly and cover.

• Cook for 30 sec. and switch off the gas.

• Let the flavor of spices seep in the vegetables.

Masala Gobhi ready to be served

• Remove in the bowl and serve hot with roti/parantha/puri/rice as you like.

Masala Gobhi

• My personal preference is not to garnish this vegetable with any herb as the flavor of masala is itself wonderful.

Tips:

• Wash the cauliflower florets nicely after soaking in salted water to ensure no salt is left on them.

• Do not brown the onion. They should be transparent when garlic-ginger paste is being added.

• Do not replace amchur with tomatoes the taste will change completely.

• Water should not be added to vegetable while cooking as the moisture of cauliflower is enough to cook the vegetable. If required then only 10 ml. water should be sprinkled.

Suggested Variations:

• Par boiled peas can be added to vegetable 2-3 min before adding garam masala and amchur.

• Potatoes can be omitted by those who do not prefer them.

• Those who do not par take onion garlic can add Dhaniya powder (Powder of coriander seeds) and little roasted sesame seed powder along with amchur powder and garam masala.

Masala Gobhi with Matar