Gobi Masala Curry is a flavorful dish made with cauliflower florets, saut ed onions, and a rich blend of spices. The cauliflower is blanched for tenderness before being cooked with a spiced tomato-onion base. Key ingredients include cumin seeds, ginger-garlic paste, and a mix of spices like turmeric and garam masala. The curry simmers to allow the flavors to meld together. Garnished with fresh coriander, it's perfect served with roti or rice. This dish is both nutritious and delicious.
Ingredients:
- For the Curry:
- 1 medium head of cauliflower (gobi), cut into florets
- 2 tablespoons oil (vegetable or mustard oil)
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1-2 green chilies, slit (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped for garnish
- 1/2 cup water (adjust for desired consistency)
Instructions:
1. Prepare the Cauliflower:
- Rinse the cauliflower florets thoroughly under water to remove any dirt.
- Blanch the florets in boiling water for 3-4 minutes, then drain and set aside. This helps soften them slightly and reduces cooking time.
2. Heat Oil:
- In a large pan or kadhai, heat the oil over medium heat.
- Add the cumin seeds and let them splutter, releasing their aroma.
3. Saut Onions:
- Add the finely chopped onions to the pan.
- Saut until they turn golden brown, which enhances the flavor of the curry.
4. Add Ginger-Garlic Paste:
- Stir in the ginger-garlic paste and saut for another minute until the raw smell disappears.
5. Incorporate Tomatoes:
- Add the tomato puree and slit green chilies to the pan.
- Cook the mixture until the oil begins to separate from the masala, about 5-7 minutes.
6. Spice it Up:
- Mix in turmeric powder, red chili powder, coriander powder, and salt.
- Stir well and let it cook for another 2-3 minutes, allowing the spices to blend nicely.
7. Add Cauliflower:
- Gently add the blanched cauliflower florets to the pan.
- Stir to coat the florets evenly with the masala.
8. Simmer the Curry:
- Pour in 1/2 cup of water (or more for a thinner gravy).
- Cover the pan and let it simmer for about 10-12 minutes, or until the cauliflower is cooked through but not mushy.
9. Final Touches:
- Once the cauliflower is tender, stir in garam masala for a burst of flavor.
- Taste and adjust the seasoning if needed.
10. Garnish and Serve:
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot with roti, naan, or rice.
Enjoy your Gobi Masala Curry.