Gobi Masala | Cauliflower Curry

While planning for this week's theme, I made several new curries other than what I have posted for the past two days.Of the other curried in the drafts, this is my favorite. I have added a little kauri methi[dried fenugreek leaves] to give it a 'North Indian' touch. This curry goes well with rice and roti.

Here is what we do.....

1. Select a medium sized cauliflower and break it into florets.

 Let it rest in hot water .Add a tablespoon of salt to that water and keep aside.

2. Heat 2 teaspoons oil in a pan and add 1 teaspoon saunf / fennel seeds.

3. When the fennel seeds sizzle, 

add 1 onion, sliced, 2 cloves of garlic, grated and 1" piece ginger grated, a few curry leaves to the pan.

Saute till the onions turn soft.

4. Add 1 chopped tomato 

and cook till the tomato is mushy.

5. Add a teaspoon each of garam masala, red chilli powder,Coriander powder, 

1/4 teaspoon of turmeric powder and salt to taste

6.Mix well.Discard the water that has the cauliflower and add the florets to the pan.

7.Mix well and add 1 cup of water.

8.Cover and cook till the florets are soft but not mushy. 

Stir a couple of times in between to prevent burning the florets and masala.

Add more water if needed.

When the cauliflower is cooked add 1 tablespoon kasuri methi

9.Mix well and cook on sim mode[minimum heat] for a few minutes and remove from heat.

Serve with Rice / Roti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18

Bon Appetit...