Gobi Masala - Spicy Cauliflower & Potatoes Curry
Cauliflower and potatoes cooked into spicy curry tempered with mustard, cumin and fenugreek seeds!
Servings: 6
Ingredients
- 1 Medium Sized Cauliflower cut into florets, wash and dry
- 2 Medium Sized Potatoes peeled and cut into cubes
- ½ cup Finely Chopped Onions
- 2 tbsp Tomato Paste
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 1 tsp Chopped Green Chilis
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Garam Masala
- 2 tsp Cumin Coriander Powder / Dhana Jiru Powder
- 1½ tsp Salt
- 1 tsp Turmeric Powder
- 3 tbsp Peanut Oil
- 2-3 Dry Whole Red Chilis
- 1 pinch Asafetida
- ¼ cup Chopped Cilantro
Instructions
- Cut cauliflower into florets, wash and dry as much as you can. I like to use salad spinner to get rid of as much water as possible after washing them. Keep it aside.
- Peel the potatoes and cut them in cubes. Wash them and drain the water out. Keep it aside.
- In a big wide pan, heat 3 tbsp of peanut oil. Once hot add dry whole red chili peppers, mustard seeds, cumin seeds and fenugreek seeds. Wait for them to finish popping without burning them.
- Add a pinch of asafetida to the pan and then add chopped onions, minced garlic, grated ginger, chopped green chilis and ½ tsp of salt. Mix it well and cook on medium heat until the onions are translucent and raw smell of garlic is gone.
- Once the onions are translucent, Add 1 tsp salt, kashmiri red chili powder, garam masala, cumin coriander powder and turmeric powder. Mix it very well and cook it for couple of minutes.
- Add 2 tbsp of tomato paste and mix it very well. Cook it for couple more minutes.
- Add cubed potatoes and mix it well. Add one cup of water, mix it well. Cover the pan and cook it on medium heat until the potatoes are more than half way cooked.
- Add cauliflower florets and mix it well. Cover it and cook it on medium heat until the cauliflower florets are cooked but not mushy. Mixing it few times in between and adding more water if it gets too dry.
- Once cooked, taste it and add more salt if needed, garnish it with freshly chopped cilantro and serve it with phulka roti, chapati, naan or any flatbread! It goes well with plain steamed rice and side of raita as well!
