Saturday, 24 September 2011

Masala gobhi (Indian styled spicy cauliflower)

Would I mind receiving a cauliflower (gobhi ka phool) from V on a valentine day or any other romantic occasion? I think not! So much better than those hybrid flowers which are just for show. Unlike odourless roses and carnations, it is what it promises to be- beautiful and delicious. Plus, we could have a romantic dinner of masala gobhi and parantha too if he gifts me a gobhi ka phool . Are you listening V? ?
Beautiful! Isnt it?

So, with the help of recipe tips from my mother and mother-in-law I started to make it. I have previously made cauliflower with potatoes (aloo-gobhi), but this time I wanted it to be spicier and with a little gravy too.

Masala gobhi (Indian styled spicy cauliflower)
Gobhi (Cauliflower)-10-12 medium sized florets
Potatoes- 2 medium sized
Tomatoes- 3 medium
Onions- 2 medium
Ginger- paste of 1" piece
Garlic- 2 cloves
Green chillies- 2
Cumin seeds- 1 tsp
Coriander powder- 1.5 tsp
Cumin powder- 1 tsp
Powdered red chilly- 1/2tsp
Turmeric powder- 1/2 tsp
Garam masala (Indian spice mixture)- 1/2 tsp
Salt- to taste
Cooking oil- 3 tbsp
Water- 1/2 cup
Coriander leaves- for garnishing

Peel the potatoes, cut them into long pieces. Chop the tomatoes finely. Cut the onions into 4 big pieces each and puree these with garlic cloves and a green chilly. In a kadahi (deep frying pan), heat the oil and add cumin seeds. Lower the heat and add, coriander powder, cumin powder, red chilli powder and turmeric. Stir this spice mixture for a minute. Now, add pureed onion and ginger paste. Stir this mixture for about 2 minutes on low heat. Now, add the potatoes and some salt and stir to coat the potatoes with the spice and puree mixture. Cover the kadahi with the lid and let it cook on low heat for about 7-8 minutes. Remove the lid, stir the contents and then add the cauliflower florets. Stir the florets into the spice and potato mixture so that they are covered with the spices. Cover the kadahi again and on low heat let it cook for 5-6 minutes. Remove the lid and check whether the florets have become tender. The cauliflower should retain some crunch. Next, add the chopped tomatoes, give them a stir and then add the water. Place the lid again for about 1-2 minutes. Add garam masala and mix. Garnish with chopped coriander and a green chilly cut into two length wise. Tastes best with hot-off-the-tawa chapatis or paranthas.

Isn't your mouth watering already? At least mine is! I am thinking of making some delectable gobhi paranthas for tomorrow's dinner. What I find most amazing about this vegetable is that it's so versatile, you can make paranthas (Indian flat bread), pakodis (Indian gram flour fritters), sabzis etc and the end results always look gorgeous!


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