Masālā Gobi is quick, easy and healthy.
This is a North Indian Curry Dish consisting of cauliflower and a spicy masālā made of dry spices, onion, garlic and ginger.
If you are new to cooking Indian cuisine and are looking for a simple recipe to easy your way in, this dish is for you. The light curry is made from a base of onions, garlic and ginger. The three are minced down and added to a hot pan of oil, cumin and black mustard seeds. The base of a good curry starts with crackling pop of the seeds, followed by the sizzle of the minced onion mixture. In addition, those ingredients alone leave an intoxicating smell that leaves me wanting more!
This curry is very quick, and as a result can be cooked in as little as 25 minutes, making Indian night at your home fast and especially uncomplicated. If the time it takes to cook doesn’t leave you impressed, check your wallet! With the spices already on hand this dish will set you back about $5 and can feed 4-5 people. Not bad! Most of all, the bold flavor that you get from this dish will give you an authentic sense of home.
What are some dished that you make like home and don’t break the bank? Leave your comments below!
- 1 1/2 head of cauliflower, pieced into florets
- 1 medium onion, minced
- 6 cloves of garlic, minced
- 1 piece of ginger, minced
- 2 tsp chili powder
- 2 tsp cumin-coriander powder
- 2 tsp turmeric
- 2 tsp garam masālā
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- oil
- salt to taste
- cilantro for garnish
- Cut the cauliflower into florets.
- Mince the onions, garlic and ginger, or chop lightly in food processor.
- In a pan, add oil to coat bottom of pan. When hot, add the cumin and black mustard seeds. Let crackle for 1 minute.
- Add onion mixture, salt, stir and cover.
- Let the mixture continue to cook down for 5-7 minutes on medium. Do not let burn. Add oil as necessary.
- Add all dry spices. Stir and continue to cook until the oil separates from the onion mixture.
- Add 3 cups of water or broth to the pan. Bring to a boil and add the cauliflower florets. Cover and cook on medium until cauliflower is cooked.
- Garnish with cilantro.
- Adjust the spices to heat and flavor liking.
- Turn on the heat on high if there is too much liquid in the pan. The curry gravy should be light and slightly thick.
- Add potatoes and peas to make a heartier curry.
- This can be served over rice, or with roti or naan.
