Masala Gobi/Cauliflower)

Masala Gobi

Indian Most famous vegetarian dish is Masala Gobi (Masala Cauliflower).

This dish is not at all hot or much spicy though it looks like that. There are numbers of recipes of this kind of dish you will find in google search. My question to Non-Asian visitors/ cooks,  "Do you want to try easy way or semi hard way?"

Those days are gone when our Mom used to cook hours sitting in front of Chulla (earthen cooking oven) with love and passion to make delicious tasty meal.

Now days we want easy, tasty, healthy food by spending less time in cooking. Yes, that's right. It is me! 

So lets get started!

Masala Gobi/cauliflower

(Serves 6)

Masala Gobi (curtsy stock photo)

Ingredients

• 1 large cauliflower (stem removed and stump scored)
• 1 tbsp poppy seeds
• 2 tbsp cashew (broken)
• 1 tbsp ginger paste (freshly made)
• 6 cloves garlic paste (freshly made)
• 2 green chilies (optional) 
• 1/4 c oil
• 2 medium onions (grated)
• 2 medium tomatoes purees (don't use store bought puree)
• 1/4 c peas (frozen or fresh)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp red chili powder (optional, paprika can be used)
• 1/2c yoghurt
• coriander leaves to garnish
• 1tbsp salt (to taste)
• water 

Preparation

1. Mix 6c water and 2 tsp salt in a Luke warm water. Immerse cauliflower for about 1/2 hr and drain the water. This is a very vital stage. Please don't skip the stage. Why? Please read the notes.
2. Soak poppy seeds and cashews in little water for 10 min then make paste.
3. Heat oil in a pan, fry grated onion for 2 min till brown.
4. Add ginger, garlic paste, tomato puree, turmeric powder, coriander powder, cumin powder and chili powder. Stir fry for 3 min. Add little bit water if it is too dry.
5. Add 1 tbsp of yoghurt. Stir fry till well blend with the mixture. Add again 1 tbsp of yoghurt till blend well. 
6. Add cauliflower and reduce heat. Fry for about 4 min. turning all side to coat with masala. Add salt then add little bit of water and cover for few seconds.   Stir fry again.
7. Add 1/2 c warm water then cover the lid. Let is cook for 7-10 min.
8. Add peas, cashew-poppy seeds paste and mix well.  Cover the lit and cook for 2-3 min under lowest heat.
9. Rest for about 5 min. Garnish with chopped coriander leaves.

It goes very well with plain rice, cumin rice. naan, paratha even with tortilla or pita bread.

My children loves to put on tortilla wrap. For that recipe you have to make masala gobi/cauliflower dry. No gravy at all. Basically stir fry version.

Note :  Why first step is very important?

There are numbers of reasons. First one : to remove any particle of chemicals used by farmers while harvest.

Second one : if any kind of insects staying on cauliflower will come out.

Third one : reduce the cooking time

Fourth one :  salt pernitrate in core of cauliflower on osmosis process makes cauliflower firm but tender.