Gobi Masala (Cauliflower Curry)

I was never a fan of cauliflower until I tried this recipe. It gave the cauliflower a succulent flavor that I never knew it was capable of having. I strongly encourage you to try cooking this easy recipe, even if you dislike cauliflower...you may become converted just like me!

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.

Serves 4-6
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 1- inch piece ginger, minced
• 1 minced fresh green chili, such as serrano
• 1 tablespoon coriander powder
• 1 tomato, chopped
• 1 teaspoons salt or to taste
• ½ teaspoon turmeric
• 1 ½ - 2 pounds cauliflower, washed and cut into florets
• 1 teaspoon garam masala powder
• cilantro to garnish

Note: Chop all the ingredients in advance. It will make the process a lot easier and stress-free. 

Heat oil in a heavy bottom skillet over medium high heat. When the oil is hot, add the onion.

Fry until soft and edges begin to brown. Add minced ginger and chili and stir fry for 1 minute.

Add the coriander powder and stir fry for another minute.

Add the tomato and cook until it is soft and some of the moisture evaporates.

Stir in salt, turmeric and cauliflower. 

Cover the pan and cook for 10 minutes while stirring occasionally. 

Note: If there is a lot of liquid in the pan, remove the lid and cook until almost all the liquid evaporates. 

At the end, stir in garam masala powder. Mix thoroughly and serve.

Optional: Garnish with cilantro.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.