Gobi Masala (Cauliflower Curry)

Gobi Masala is one of the popular items from Indian restaurants. Once you taste this recipe, you are going to look at cauliflower with a whole new attitude.

Serves 4-6
• 3 tablespoons vegetable oil
• 1 onion, finely chopped
• 1- inch piece ginger, minced
• 1 minced fresh green chili, such as serrano
• 1 tablespoon coriander powder
• 1 tomato, chopped
• 1 teaspoons salt or to taste
• ½ teaspoon turmeric
• 1 ½ - 2 pounds cauliflower, washed and cut into florets
• 1 teaspoon garam masala powder
• cilantro to garnish

Heat oil in a heavy bottom skillet over medium high heat. When oil is hot, add onion. Fry until soft and edges begin to brown. Add minced ginger and chili. Stir fry for 1 minute. Add coriander powder. Stir for another minute. Add tomato. Cook until tomato is soft and some of the moisture evaporates. Stir in salt, turmeric and cauliflower. Cover the pan and cook for 10 minutes while stirring occasionally. If there is a lot of liquid in the pan, remove the lid and cook until almost all the liquid evaporates. At the end, stir in garam masala powder. Mix thoroughly. Garnish with cilantro.

This recipe is adapted from my cookbook, Entertaining From an Ethnic Indian Kitchen. Check out my daughter's blog for step-by-step pictures of this recipe.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.

I am joining Cindy for Show and Tell and Foodie Friday.