Masala Gobi (Dry)

You will probably see a few variations of the mighty cauliflower on my blog! I simply love this vegetable. How a seemingly bland vegetable’s potential could be unlocked by a couple of simple spices and not much effort is simply baffling!

I love the various textures of cauliflower too…it tastes different when fried to when stewed in a Kootu, grilled, pulsed or mashed! I try and include as much of this beautiful piece of flower bud in my cooking as often as I can possibly get away with.

I do so love cooking elaborate dishes but sometimes, keeping it simple is important. Especially after a tiring day filled with activities running around two little ones. So if you find yourself in need of a quick dish with little effort, give this one a go!

So, what’ll you need?

1 small Cauliflower, chopped into florets

4 small to medium Shallots, finely chopped

½ tsp Turmeric Powder

½ tsp Chilli Powder

1 tsp Garam Masala

Salt to taste

Coriander leaves to garnish

1 tbsp water

 

For tempering:

1 tsp oil

½ tsp mustard seeds

Method:

In a heavy based pan, heat the oil, once hot, splutter the mustard seeds.

Add the chopped shallots and fry for 3 – 4 minutes, you will start to see the shallots turn slightly brown and caramelise.

Add the cauliflower, let it heat through for about a minute.

Now add the turmeric, chilli powder, garam masala and salt. Stir well until mixed through.

Cook uncovered for 5 minutes on medium to high heat. Now simmer the flame to low, add 1 tbsp. of water and pop a lid on, cook covered for another 5 minutes or until cauliflower is soft but not mushy.

Garnish with coriander leaves and serve with chapatti or naan.

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