Sunday, June 29, 2014

Cauliflower (Gobi) Masala

Cauliflower can be the forgotten vegetable. It's white, so no "Eat your greens" umph there. Most people think to pair it with cheese, so more white. And while color isn't everything, you eat with your eyes, not just your tastebuds.

But once you get bit by the cauliflower bug, it will get it's hooks in you! Often I simply roast it with salt and olive oil but sometimes it begs to be dressed up and showed off. Enter Indian spices and flavors!

Gobi is the word in Manchurian for cauliflower and and usually this dish includes potatoes as well, going by the name of Gobi Aloo. But I wanted just cauliflower on its own, and it was just as delicious!

This version leaves the cauliflower still toothsome, crisp and crunchy. If you want it softer, add about 1 teaspoon of water and cover it to steam lightly before adding the final squeeze of lemon and cilantro.

Cauliflower (Gobi) Masala (from Monsoon Spice)
(serves 2-3)

1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 onion, minced
1 teaspoon grated ginger
1 teaspoon garlic, minced
1 Serrano chile, deseeded and deveined
2-3 tablespoons cilantro, minced
lemon for squeezing

For Tempering:
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon asafoetida

Spices Used:
1/2 teaspoon turmeric
1 teaspoon red chili powder
1/2 tablespoons coriander powder
1/2 teaspoon garam masala
1/2 tablespoon dried fenugreek leaves (methi)

Heat oil in a pan and add cumin seeds and asafoetida. When cumin seeds crackle and change color, about 30 seconds, add onion. Sauté the onions till they turn translucent, about 3-4 minutes and then add ginger, garlic, green chillies and dried fenugreek leaves, crumbling them in as you add them. Continue cooking another minute or so until the garlic and ginger lose their raw smell. Add turmeric, chili powder, coriander and garam masala and stir for 30 seconds until it is well mixed in. Add cauliflower and and stir 2-3 minutes, making sure cauliflower gets coated with spice mixture.

Cover pan with a lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. Check for doneness of cauliflower and if you desire it to be softer, add 1 teaspoon of water and recover to allow it to steam. When done to your taste, remove from heat and squeeze half lemon over all, sprinkle with coriander and season with salt to taste.


Recipes currently inspiring me: 

Broccoli and Cheddar Quinoa Bites at Closet Cooking 
Avocado Cup Salads, Two Ways at Smitten Kitchen 
Aloo Methi at Monsoon Spice

1 comment:

Glue and Glitter said...

Oh yum! Gobi masala is one of my favorite Indian dishes. This is definitely on my to make list!