Indian Masala Gobi Ki Sabji
Curried Cauliflower is one of very commonly prepared vegetable curry in my home.
Traditionally, cauliflower curry is prepared with potatoes or sweet green peas and all spices mentioned in the recipe. I, however, often prepare cauliflower curry with spices and peas (called Matar in Hindi), but no potatoes (called Aloo in Hindi). I don't really like potatoes with cauliflower (famous as Aloo Gobi)... no specific reason... just personal preference! But, peas (Matar Gobi) is always my favorite. Love the sweetness of sweet green peas with spices and cauliflower!
Aloo (Potato) Gobi is very famous in North Region of India. All recipe remains same, just needs addition of peeled and diced potato while adding Cauliflower. Addition of potato makes curry substantial and also spicy flavors of curry well adjust with potatoes. So, feel free, add 1-2 two small potatoes to the curry if you prefer.
This dry cauliflower curry will be a nice surprise for everyone who don't like curry.
BTW! does anyone really hate curries???
I thing everyone adore curries!
Prove me wrong here! Tell me if you know anyone who don't like curries?
As you start thinking... let me correct one mis-conception here! I know many people who think curry means gravy with lots of turmeric or curry powder. I have to tell you this: curry can be dry curry as well, like this one. For a better word, you can also call this "Masala Cauliflower". In India, we don't use word curry to refer all gravies. Curry is sure a Europe invented word. In India, we have a name for every curry, dish with gravy or no gravy. Plus it is not necessary that all dishes will have curry powder or turmeric. Infact, there no curry powder found in North part of India! Individual masalas (spices) are combined per need to make different powders for different recipes.
Got it? thanks for listening, my friends! :)
Okay, now, Serving Suggestions:
Mild spice and sweet with strong flavor of curry powder, this curry can also be served on the side with grilled meat.
In my home, we often fry leftover cauliflower curry in plain steamed rice for a delicious day-after "curried cauliflower fried rice" for lunch. yummy!!
Or how about some Cauliflower Veggie Tacos??
PS: These pictures I have clicked very recently (2015) when I made curried cauliflower again and had sometime to take few shots (luckily!) Few of the step pictures are still old. I will replace'em whenever I get time. I you have a query, just send me an email!
Few accompaniments for this delicious cauliflower:
Curried Cauliflowerreview) (1
1. Wash and dice cauliflower into small pieces. Also, grate onion and set aside. Puree tomato, ginger, and garlic and set aside. Additional Notes: Small chopped cauliflower gets even curry coating and tastes better. Note, don't mince it, keep it little chunky yet no big florets.2. Make Curry Masala - Heat 1 tbsp oil in a pan, add cumin seeds, fry for 1 minute. Add grated onion and fry until they turn lite brown. Now, add pureed tomatoes, ginger and garlic mixture with 1/4 teaspoon salt and then fry till tomatoes are fully cooked and oil separates ( about 7-10 minutes). 4-5 minutes into cooking, add curry powder and red pepper and then continue frying.
3. Add cauliflower, coat in masala with remaining 1 tbsp oil. Fry for 5 minutes on medium-high heat, then turn the gas stove to low and cook for 5-10 minutes or until cauliflower is cooked but not mushy. Additional Notes: add 1-2 tbsp water if masala sticks to bottom of the pan.4. Just before finish cooking, add frozen peas and cook for yet another 1-2 minutes. Taste and adjust salt. Mix in fresh chopped cilantro and serve with Roti or Naan.
If using fresh peas, add them while cooking cauliflower or blanch them in boiling water before adding to the curry.
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