Gobi Masala (Indian Cauliflower Curry)

My family is from South India, and North and South Indian foods are surprisingly different. So much so that those from different sides of the country have a bit of a chip on their respective shoulders about which cuisine is better.
But even though I didn’t grow up eating this, you GUYS.  This recipe.  It is a winner.  I’ve eaten more than my fair share of Indian food and made a decent number of curries and this is by far and away my favorite one to make at home.  Plus, this version doesn’t have gobs of butter and cream like some others do.  Even better.

Seriously, that cauliflower that just arrived in your CSA?  This should be its destiny.  Even though there are a decent number of ingredients, most of them are spices and it really does come together pretty quickly.  And it’s ridiculously tasty.  I promise you won’t regret it.

 

Gobi Masala (Indian Cauliflower Curry)
Adapted from here
For cauliflower
1 medium head cauliflower
2 T oil
1 t chile powder
4 cloves garlic, minced
1″ knob ginger, grated, or 1 t ground ginger
2 t garam masala
1/2 cup water
Salt, to taste
For sauce
3 T oil
1 t ground cinnamon
2 whole cloves
2 medium onions, finely chopped
4 cloves garlic, minced
1″ knob ginger, grated, or 1 t ground ginger
2 t garam masala
1 t chile powder
2 T ground coriander
1 t turmeric
1-28 oz can whole peeled tomatoes
2 T crushed cashews (optional)
1/2 cup whole milk
Salt, to taste (about 1 t)
Cilantro (for garnish)
1. Prepare cauliflower: Wash and separate into florets.  Heat oil in large skillet.  Add everything except the water.  When florets start to brown, add water and cover.  Let cook 5-7 minutes until firm-tender.
2. Prepare masala (sauce): Heat oil in a wok or large skillet.  Add cinnamon, cloves, and onions and let cook until onions are translucent.  Add garlic and ginger and cook additional minute until garlic is fragrant but not brown.  Add in remaining spices, tomatoes, and nuts.  Break up tomatoes with wooden spoon and let simmer until slightly thickened.  Let it come to a boil and turn off the stove.
3. Blend the mixture into a smooth sauce (I just use an immersion blender), adding a bit more water if necessary to achieve desired consistency.
4. Add the cauliflower to the sauce (along with the cauliflower water) and let it cook for 5 minutes.  Mix in the milk.  Garnish with cilantro and serve with over rice or with chapati or naan.
Ingredients
For cauliflower
1/2 medium size head of cauliflower, split into small florets  (about 500g)
1 tsp red chilly powder (adjust to tolerance)
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste
For masala
3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts/almond
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream/thick cream
1 tsp dried fenugreek leaves/kasuri methi*
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 black cardamom / badi elachi  (optional) **
1/2 tsp black cumin seeds ***
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste

– See more at: http://www.journeykitchen.com/2011/04/gobi-butter-masala-cauliflower-butter.html#sthash.VixB7ThF.dpuf

cashew
Ingredients
For cauliflower
1/2 medium size head of cauliflower, split into small florets  (about 500g)
1 tsp red chilly powder (adjust to tolerance)
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste
For masala
3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts/almond
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream/thick cream
1 tsp dried fenugreek leaves/kasuri methi*
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 black cardamom / badi elachi  (optional) **
1/2 tsp black cumin seeds ***
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste

– See more at: http://www.journeykitchen.com/2011/04/gobi-butter-masala-cauliflower-butter.html#sthash.VixB7ThF.dpuf

Gobi Butter Masala – Cauliflower { Butter Chicken Style }
Serves : 3- 4
Click here for printable recipe
Ingredients
For cauliflower
1/2 medium size head of cauliflower, split into small florets  (about 500g)
1 tsp red chilly powder (adjust to tolerance)
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste
For masala
3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts/almond
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream/thick cream
1 tsp dried fenugreek leaves/kasuri methi*
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 black cardamom / badi elachi  (optional) **
1/2 tsp black cumin seeds ***
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste
Note
*
Dried fenugreek leaves have a distinct aroma and flavor that is often
used in curries as a finishing touch. If you enjoy Indian food I would
highly recommend buying fenugreek leaves.
** Black cardamom called badi elachi in hindi adds a great smoky flavor, but you can easily skip it if you don’t have it.
*** The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is
darker and has a sweet lemony kind of flavor. I particularly like to
use black cumin in curries with nuts and cream. Substitute it with 1 tsp
roasted white cumin if you don’t have it.

– See more at: http://www.journeykitchen.com/2011/04/gobi-butter-masala-cauliflower-butter.html#sthash.VixB7ThF.dpuf

Gobi 
Butter Masala – Cauliflower { Butter Chicken Style }
Serves : 3- 4
Click here for printable recipe
Ingredients
For cauliflower
1/2 medium size head of cauliflower, split into small florets  (about 500g)
1 tsp red chilly powder (adjust to tolerance)
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste
For masala
3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts/almond
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream/thick cream
1 tsp dried fenugreek leaves/kasuri methi*
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 black cardamom / badi elachi  (optional) **
1/2 tsp black cumin seeds ***
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste
Note
*
Dried fenugreek leaves have a distinct aroma and flavor that is often
used in curries as a finishing touch. If you enjoy Indian food I would
highly recommend buying fenugreek leaves.
** Black cardamom called badi elachi in hindi adds a great smoky flavor, but you can easily skip it if you don’t have it.
*** The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is
darker and has a sweet lemony kind of flavor. I particularly like to
use black cumin in curries with nuts and cream. Substitute it with 1 tsp
roasted white cumin if you don’t have it.

– See more at: http://www.journeykitchen.com/2011/04/gobi-butter-masala-cauliflower-butter.html#sthash.VixB7ThF.dp

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