A gobi masala or cauliflower masala made with a few simple spices. A stunningly attractive dish to bring to the dinner table with dal and rice.
Gobi or cauliflower is widely used in Indian cuisine in restaurant-style sides like Aloo Gobi and this creamy cauliflower curry, also called Malai Gobi, and in more homely dishes like Gobi Paratha. Here's one more delicious way to eat this versatile veggie: Gobi Masala.
Cauliflower florets are sauteed with tomatoes, onions and a few powdered spices.
It is simple Indian food at its best and a certain winner for weeknights.
More vegan Indian cauliflower recipes
- Cauliflower Biryani
- Cauliflower Sabzi
- Cauliflower Wild Rice Pilaf
- Cauliflower Bezule
- Sheet Pan Roasted Cauliflower and Potatoes
- 1 medium head cauliflower (separated into florets)
- 1 large onion (sliced into half-moons)
- 2 medium tomatoes (diced)
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 teaspoon cayenne (use less cayenne or sub with paprika for less heat)
- ½ teaspoon turmeric
- 2 teaspoon garam masala
- 2 teaspoon vegetable oil
- Salt to taste
- Boil water in a pot and drop the cauliflower florets into it. Bring back to a boil and let the cauliflower cook for about three minutes. Drain and set aside.
- Heat the oil. Add the cumin seeds and, when they sputter, add the onions and a little salt. Saute until the onions turn translucent, about five minutes.
- Add the tomatoes and the powdered spices. Stir and let the tomatoes cook until they break down and start to express the oil.
- Add the cauliflower florets and stir well. Cover and cook a few more minutes or until the cauliflower is al dente. You don't want it to turn soft and mushy. Add salt as needed. Season with some fresh chopped cilantro.