Gobi Masala is a spicy, saucy dish of cauliflower flavored with tomatoes, cumin and garam masala.
Servings: 4 servings
- 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.
Calories: 92kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Potassium: 671mg | Fiber: 6g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 81mg | Calcium: 61mg | Iron: 2mg