Gobi Masala
(12 Apr 2019)

Gobi Masala

Gobi Masala - Cauliflower spiced curry

 
Recipe by Cariema Isaacs

Serves 4


2 Tbsp (30 ml) Vegetable oil
2 Medium onions, finely chopped
8 Fresh curry leaves
2 Tomatoes, finely chopped
4 Cloves garlic, finely crushed
½ tsp (2.5 ml) Garam masala
1 tsp (5 ml) Red chilli powder
2 tsp (10 ml) Ground coriander
½ tsp (2.5 ml) Turmeric
½ tsp (2.5 ml) Tandoori masala or biryani spice mix
1 medium cauliflower, cut into florets

1 tsp (5 ml) Salt
2 Tbsp (30 ml) Chopped fresh coriander, for garnishing
 
Heat the oil in a medium-size saucepan on medium to high heat and immediately add the chopped onions and curry leaves to the pan.
Sauté the onions for 5–7 minutes, or until slightly golden.
Add the chopped tomatoes and garlic and cook for about 10 minutes, or until the tomatoes have reduced to form a luscious sauce.
Stir in all the spices.
Stir in the cauliflower florets and salt and turn the heat down to medium. Simmer for about 15 minutes. Stir occasionally to make sure the cauliflower is well coated with the curry sauce.
Do a last taste test, as the cauliflower might require additional salt. Serve hot, garnished with fresh coriander.


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