This is one of my ways of making Gobi masala, it’s simple and tastes very good as compared to all other ways I have tried. It includes all green spices good enough to leave a long lasting impression on your tongue.
3 cups cauliflower florets
1 cup cubed potatoes (peeled)
3 small green chilies
1 tablespoon ginger chopped
1 teaspoon garam masala
2 teaspoons coriander powder
2 cups of chopped celery or cabbage
1 cup chopped tomatoes
2 teaspoons salt
1 teaspoon turmeric powder
1 teaspoon cumin seeds
3 tablespoons oil
½ cup chopped cilantro
Process: Heat 2 tbsps oil in a medium sauce pan or wok , add the cumin seeds, ginger and green chilies. Saute it for few seconds. Add the celery or cabbage and saute for another 1 minute. Cover with a lid and reduce the heat to low, cook for 2-3 minutes. Add the chopped tomatoes, all the spices, salt and cook again with covered lid on low heat for 3-4 minutes. Remove the lid, increase the heat to medium and stir it continuously for 2 minutes. Empty the cooked part in a blender and add ½ cup cold water to it.
In the same saucepan or wok, add oil, the potatoes and cook with covered lid on medium to low heat until the potatoes turn little golden and tender (Splash water in between if needed). Add the florets and repeat the same procedure but do not let the florets get too tender.
Blend the cooked mixture and add to potatoes and cauliflower. Add another ½ cup of water, mix well, cover with lid and cook on medium heat until it starts showing little bubbles.
Remove the lid and garnish with cilantro.
Can be with served with chapatis or rice.
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