Indian-spiced Cauliflower

By tammy1365

Ingredients

• 1 1 2 big head (about 2 lbs) of cauliflower (Gobi)
• 1 1/2 1 1/2 1/2 inch ginger
• 2 2 3/4 medium onions (about 3/4 lb)
• 4 4 1 medium tomatoes (about 1 lb)
• 2 2 2 medium green chili pepper (Hari mirch)
• 2 2 2 bay leaf (Tej patta)
• 1 1 1 tsp cumin seeds (Jeera)
• 1/8 1/8 1/8 tsp asafoetida (Hing)
• 1 1 1 tsp red chili powder (Lal mirch powder)
• 4 4 4 tsp coriander powder (Dhaniya powder)
• 3/4 3/4 3/4 tsp turmeric powder (Haldi powder)
• 1/4 1/4 1/4 tsp ground black pepper (Kali mirch powder)
• 2 2 2 tsp salt (Namak)
• 1 1 1 tbsp kasuri methi
• 6 6 6 tbsp clarified butter(Ghee) – If you are vegan, use vegetable oil instead of clarified butter.
• to oil to deep-fry cauliflower

Details

Adapted from indianrecipesecrets.com

Preparation

Step 1

Add vegetable oil in a pan for deep-frying and keep it over high heat.
Cut cauliflower into 1 1/2 inch pieces.
Once oil is hot, put cauliflower pieces in it and reduce the heat to medium.
Turn cauliflower pieces occasionally such that all pieces get fried evenly.
Fry until pieces are slightly tender. Don’t overdo it. If they get overcooked, they will become soggy and lose the flavor. You can check them by taking one piece out from the pan and try pressing the stem. If it gets pressed with a little pressure, that means cauliflower is ready, else wait. Once ready, switch of the heat and transfer cauliflower on a paper that can absorb excess oil.
Grind the onions and ginger in a food processor to make fine paste.
Add ghee to a pan and keep it over medium heat.
Once oil heats up, add bay leaf and cumin seeds and let them crackle.
Add Asafoetida.
Add onion-ginger paste to the pan and cook, stirring occasionally.
Meanwhile, grind tomatoes and green chili in the food processor to make fine paste.
Once onions turn slight brown, add tomato and green chili puree and mix well.
Add 1/4 cup water into the jar and shake it to remove any traces of tomato puree. Add it to the pan. Mix well.
Cook for 3-4 minutes stirring occasionally.
Add coriander powder, salt, turmeric powder, ground black pepper, red chili powder and mix well.
Stir occasionally.
Cook until you see ghee getting separated from the gravy. If ghee does not separate, cook until gravy stops sticking to the pan.
Add two cups of water and mix well.
Cover the pan with a lid and let it cook for four minutes over high heat.
Reduce the heat and uncover the pan. Stir the gravy.
Add kasuri methi and mix well.
Cook for another 2-3 minutes.
Add cauliflower and mix them gently in the gravy. Don’t try to mesh them. Be careful while mixing them.
Cook over low flame for 30 seconds.
Turn off the stove and your masala gobi is ready.
If you want, you can garnish it with chopped coriander leaves.