Gobi Masala

Preparation time
10 mins
Cooking time
20 mins
Difficulty
moderate
Serves
4 people
Meal course
Appetizer
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2 cup
Cauliflower Florets
3/4 cup
Chopped Onion
1 Tsp
Ginger Garlic paste
1 large
Green chillies
3/4 Tsp
Aamchur powder
1 large
Chopped Tomato
1/2 Tsp
Red chilli powder
3/4 Tsp
Kasuri methi
1 1/2 Tsp
Garam masala
1/2 Tsp
Cumin
3 Tbsp
Oil
1 small
Asafoetida/Hing
Gobi Masala

Gobi is the Hindi name for Cauliflower. Gobi masala is a gravy dish that can be had with any Indian breads like, roti, naan, rumali roti, etc. This is a vegetarian delight for most and easy to make.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Separate cauliflower florets and soak them in enough warm salted water for 5 to 10 mins.
  2. This way any worms inside the florets, will let them come out.
  3. Do not boil cauliflower
  4. Throw off the water and rinse thoroughly under running water, set aside to drain
  5. Heat a pan with oil, add cumin, when they splutter add hing
  6. Add onions, green chili and sprinkle salt. fry till they turn golden brown
  7. Add ginger paste and sauté to get an aroma
  8. Add tomato if using, fry till the tomatoes turn mushy and look dry. I have not used
  9. Add cauliflower, sprinkle salt and turmeric. fry on medium high for 3 to 4 mins
  10. Cover the lid and simmer till half cooked, stirring occasionally.
  11. Usually there is no water needed. It will begin to release moisture by itself.
  12. However if it looks uncooked or if it does not release any moisture, sprinkle a fistful of water all over, cover and cook.
  13. Add kasuri methi, chili powder, garam masala and amchur powder (if tomato has not been used)
  14. Mix well and fry till the cauliflower is fully cooked but not mushy.

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