Wednesday, July 25, 2012

Taste & Create: Gobi Masala/Cauliflower Curry

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 


This month I was paired with PJ of Seduce Your Tastebuds.  I love being paired with her, because she cooks delicious authentic Indian dishes, and her directions are quite easy to follow, once you figure out all the ingredients!  ;-)  Her blog is vegetarian, which is a welcome change from our usual fare.

Usually it takes me a while to choose which dish to prepare, but not this time.  This time I had just purchased an entire cauliflower, when I happened across this masala recipe!  It looked so good, and I had most of the spices, so I went for it.  I forgot that you can substitute basil for curry leaves, and used parsley instead.  Still good~

It's important with this dish to have your ingredients prepped before you start cooking, so everything is ready to toss in at the proper time.  Aside from that, it's pretty easy, and delicious!

Although PJ recommends serving with roti, we used tortillas because we always have them on hand.  Follow the link below for PJ's helpful step-by-step photos and many more yummy vegetarian recipes!

Serves 4-6
1 medium cauliflower
1 tablespoon salt
2 teaspoons oil
1 teaspoon fennel (anise) seeds
1 small onion, sliced
2 cloves of garlic, minced
1" piece of ginger, peeled and grated
a few curry leaves (I used flat Italian parsley) 
1 tomato, chopped (I forgot the tomato, so I added 1 can diced tomato, drained)
1 teaspoon garam masala
1 teaspoon red chili powder (I reduced to 1/2 teaspoon)
1 teaspoon ground coriander
1/4 teaspoon turmeric powder
salt, to taste
1 tablespoon kasuri methi (dried fenugreek) or celery leaves (I didn't have either of these, so I didn't add anything) 

Break cauliflower into florets in a large bowl.  Let it rest in hot water .Add a tablespoon of salt to that water and keep aside.

Heat 2 teaspoons oil in a pan and add fennel seeds.  When the fennel seeds sizzle, add onion, garlic, ginger, and a few curry leaves to the pan.  Saute until the onions turn soft.

Add 1 chopped tomato and cook till the tomato is mushy. Add garam masala, red chili powder, coriander, turmeric, and salt to taste.  Mix well. 

Discard the water that has the cauliflower and add the florets to the pan.  Mix well and add 1 cup of water. Cover and cook till the florets are soft but not mushy.  Stir a couple of times in between to prevent burning the florets and masala, add more water if needed.

When the cauliflower is cooked add 1 tablespoon kasuri methi.  Mix well and simmer over low heat for a few minutes. 

Serve with rice and tortillas.

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