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Indian Cauliflower Curry - Gobi Masala

Indian Cauliflower Curry

Gobi Masala

 

Today I am travelling to India...thanks to this great recipe from my former colleague, Bishal. This is also a bit of a time travelling back to March 2019 when our Indian colleagues prepared an amazing dinner for our team and we had a great time together at Czech Inn, Prague. And maybe one day I will finally find myself in India and will have a chance to enjoy all its unique aromas and flavours. Till then I travel by food.

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PS: For more photos check out the GALLERY.

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Indian Cauliflower Curry - Gobi Masala​

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  • 1 cauliflower head

  • 3 onions

  • 2 teaspoons tomato paste

  • 10 pieces cashew nuts/almonds

  • 1,5 teaspoon cumin seeds

  • 1 teaspoon chili powder

  • 3 teaspoons turmeric powder

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala

  • 1,5 tablespoon grated fresh ginger

  • 4 cloves garlic chopped/paste

  • 2 pieces bay leaves

  • 1 small cinnamon stick

  • 400 ml coconut milk - for the south Indian version

  • sunflower/mustard oil

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  1. Fry chopped cauliflower heads with turmeric powder.

  2. Separate out the cauliflower once turning brown.

  3. Separately fry chopped onions.

  4. Add tomato paste once onion starts to turn golden brown.

  5. Add nuts to the onions/tomato paste mixture and fry till the oil start to separate. Then turn off the heat.

  6. Grind the nuts/onions/tomato paste mixture into a paste once it is cool.

  7. Crackle cumin seeds, cinnamon stick and bay leaves in the oil, then add chopped ginger and garlic paste and fry a bit.

  8. Add the nuts/onions/tomato paste, then start adding chili powder, coriander powder and garam masala.

  9. Mix it all together and then add fried cauliflower.

  10. Once all is mixed well together and oil seems to be separating, add coconut cream or coconut milk (south Indian variation) or milk (north Indian version) for richness.

  11. It goes the best with Indian flatbread - naan/roti/chapati - so excuse my rice :)

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