Gobi masala is a very popular dihs in North India. Cauliflower tastes good when cooked it right way. I cook it without onion and garlic. The spices and masala added makes curry more flavorful and tasty. It can be served with naan, chapathi, poori or jeera rice also.
Ingredients :
Cauliflower - 1, medium size
Tomato - 1, big, chopped
Ginger paste - 1 tbsp
Green chilli paste - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp
Bay leave - 1
Salt to taste
Water as needed
Method :
Cut the stem and separate the florets in cauliflower. Wash the florets and soak it in hot water with salt for 10 mins. Drain the water and wash it in tap water.
Heat oil in a pan , fry the cauliflower florets till golden brown. Keep aside..
In the same oil add cumin seeds and bay leaves, when it comes sroma then add chopped tomato and a pinch of salt, saute for a minute.
Then add ginger-chilli paste cook until the raw smell leaves. Add all spice powder and fried florets, mix it properly. Add a cup of water, cover and cook on low flame till the vegetables are totally tender. Check the salt and turn off the flames.
Gobi masala is ready and serve with Ajwain Poori..
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 All Season's "Side Dish Mela"
Ingredients :
Cauliflower - 1, medium size
Tomato - 1, big, chopped
Ginger paste - 1 tbsp
Green chilli paste - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp
Bay leave - 1
Salt to taste
Water as needed
Method :
Cut the stem and separate the florets in cauliflower. Wash the florets and soak it in hot water with salt for 10 mins. Drain the water and wash it in tap water.
Heat oil in a pan , fry the cauliflower florets till golden brown. Keep aside..
In the same oil add cumin seeds and bay leaves, when it comes sroma then add chopped tomato and a pinch of salt, saute for a minute.
Then add ginger-chilli paste cook until the raw smell leaves. Add all spice powder and fried florets, mix it properly. Add a cup of water, cover and cook on low flame till the vegetables are totally tender. Check the salt and turn off the flames.
Gobi masala is ready and serve with Ajwain Poori..
Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 All Season's "Side Dish Mela"
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