Gobi Masala (Cauliflower Curry)

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Cauliflower in a light curry masala saurce; great side dish with meat, or main vegetarian dish. Serves 6 as a side dish or 3 as a main course.

Serves 6

Ingredients

  • 1 large cauliflower
  • 1 tbsp turmeric
  • 1 tsp salt
  • 2 tbsp oil
  • 1 tbsp fennel seeds
  • 1 tsp cinnamon powder
  • 1 whole cardamon pod (smashed)
  • 2 whole cloves
  • 2 whole onions (finely chopped)
  • 5 whole curry leaves
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 2 tsp fresh ginger (finely chopped)
  • 2 cloves garlic (crushed)
  • 200 ml pasata ((or chopped tomatoes))
  • 100 g frozen peas

Method

  • Step 1   Chopped the cauliflower into small florets, put them into a large bowl, stir the tumeric and salt, then pour boiling water to cover and leave for 15 minutes.
  • Step 2   Heat the oil in a large pan, add the fennel seeds, cinnamon, cardamon, and cloves fry for a couple of minutes
  • Step 3   Add the curry leaves and onion and saute until almost transparent, then add the remaining ingredients and fry for a further 2 minutes.
  • Step 4   Add the tomatoes and peas and add the drained cauliflower once it has come to the boil.
  • Step 5   Simmer gently for between 10 and 20 minutes until the cauliflower is cooked but not mushy.

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