Curried Cauliflower (Masala Gobi)

I was beginning to worry about my growing aversion to cauliflower...I mean, just how much cauliflower mash, cauliflower popcorn or cauliflower rice can a Girl have???- it often leaves me bloated for days!  The I remembered that we do cook cauliflower in another way in our home and families, a CURRY! It has this amazing ability to soak up flavor. When you cook it with Indian spices, it sops up all that masala goodness and when you take a bite, you taste it. These sweet little cauliflower florets are coated in a savoury masala made with cumin, fennel, ginger, garlic, coriander and garam masala.  Ripe tomatoes add a touch of sweetness to this relatively spicy dish.

 

If you like Aloo Gobi (a popular Indian dish which translates to potato cauliflower), then you’re definitely going to love this masala gobi. You can add potatoes, sweet potatoes, whatever you want to this recipe, but I prefer making it with cauliflower alone.  Hubby prefers it with egg, where you whisk about 6 eggs, and add it to the cauliflower when the cauliflower softens and is almost cooked.

There is one ingredient listed below that may be tricky to find: Kasoori / Qasuri methi leaves (dried fenugreek leaves). You can find dried fenugreek leaves at any Indian spice. Kasoori or Qasuri methi leaves are known to have a slightly bitter taste, but when you use them in small amounts it can help enhance the flavuor of your dish. I think this ingredient really adds something special to the dish – makes it more “ Delhi restaurant-like.”  Only back here in sunny South Africa, you won't suffer "Delhi Belly"!!!

For those who haven’t had Indian style cauliflower before, well, if you’re looking for an interesting way to eat cauliflower, you’ve found it!.

Ingredients

• 1 large cauliflower, cut into florets
• 2 tbs olive oil (or fat of choice)
• 1 tsp cumin seeds
• 1/2  tsp fennel seeds
• 1 onion, finely chopped
• sprig of fresh curry leaves (optional)
• 6-7 garlic cloves, minced (used my garlic press)
• small piece of fresh root ginger, minced
• 1 green chilli, finely chopped 
• 2 medium ripe tomatoes, chopped
• 1 tblsp Coriander powder
• 1/2 tsp Tumeric powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kashmiri Chili Powder (you may use regular chilli powder) (more if you like it spicy)
• 1 teaspoon Kasoori / Qasuri Methi leaves (dried Fenugreek Leaves) [Available at Spice stores - but you may omit if you cannot find]
• Salt and pepper (if you prefer) to taste
• 1/4 cup water (you can add a little more if you need it)
• Fresh coriander leaves for garnish

 

Here's How

 

•  Clean cauliflower by soaking the florets in warm water, pinch of salt and a pinch of turmeric.  Family elders clean all their fresh vegetables this way, and use turmeric to heal cuts and bruises too! Tumeric has amazing disinfectant and anti-inflammatory properties.
After soaking for half an hour, empty out the water and rinse again in fresh water. Drain off and set aside.

• In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions and cook until soft and turning golden brown.

 

• When the onions turn golden, add ginger, garlic and chillis. After a couple minutes, add the chopped tomatoes.

• After 10-15 minutes or once the tomatoes have become soft/mushy, add the spices and stir-fry

• After a couple minutes, add the cauliflower florets and ¼ cup of water. Mix well.

 

• Cook and cover on medium heat for about 10-12 minutes.
• Remove lid, add salt and pepper and cook for another 5 minutes or so until the cauliflower is soft.

• Garnish with fresh coriander leaves and enjoy!