Cauliflower (Gobi) is one of my favorite vegetables. And this is one of my dad’s favorite curry. We had once at a restaurant and really loved it. I came back and tried preparing it at home with slight modifications and came out very well. And since it has been a recipe that has to be made once every few weeks. I made this for my husband and he loved it too. I try to reinvent cauliflower every time as I make it once a week at least due to the fact that we don’t get many varieties of Indian vegetables where we live and only vegetable we get in abundance is cauliflower. This spicy and tangy curry is perfect for a cold winter night. It has a strong ginger flavor so don’t try this if you don’t like the strong flavor of ginger. The spice of the ginger, tanginess from the tomatoes and crispy cauliflower makes it a tasty addition to your meal. This combines well with Roti/Naan/ Parota or flavored rice like jeera rice. It’s a simple curry and can be made quickly.
This is not only a very tasty recipe but it is also very nutritious. We mostly assume that the most nutritious foods are the ones that are the most colorful. Cauliflower might not be the most gorgeous vegetable but it’s naturally high in both fiber and B-vitamins. Cauliflower is high in both fiber and water content, which helps to prevent constipation, maintain a healthy digestive tract and lower the risk of cancer. Cauliflower contains antioxidants and phytonutrients that can protect against cancer, fiber that helps with satiety, weight loss and a healthy digestive tract. Ginger is very good for digestion. It has been historically used to relive digestive problems like nausea, loss of appetite, motion sickness and pain.
So let’s not wait any longer and make this dish.
INGREDIENTS YOU WILL NEED:
1 medium sized cauliflower, chopped into florets
1 cup chopped red onions
2 medium sized ripe tomatoes
2-3 garlic cloves
1 medium sized Ginger julienned
1 spoon of roasted cumin (jeera)
1 pinch of turmeric powder
½ tea spoon cumin powder.
1 tea spoon of red chilli powder
1 tea spoon garam masala
Salt as required
- Heat some water in a vessel. Once it starts boiling add the cauliflower florets and cover it with a lid. Switch off the flame and let it sit in the water for 10-15 minutes. Cauliflower needs to get tender.
- Drain the water and wipe the cauliflower florets with a cloth.
- Heat a kadai and add some oil. Fry the florets till they are crispy and golden. This is an optional step but I like to do it as this step further enhances the taste. Keep them aside once they are done.
- In a jar, take roughly chopped tomatoes, garlic, cashews, half the quantity of ginger and roasted cumin and blend it into a fine paste.
- In a kadai, heat some oil and add the remaining cumin. Once they crackle, add chopped onions. Add some salt at this stage as it enhances the taste and also speeds up the process of frying and fry them till they become translucent.
- Once they are fried, add the paste already prepared and fry till the raw smell vanishes on medium flame. It usually takes about 5-6 minutes.
- Add turmeric, cumin powder, chili powder and garam masala and fry it for another minute or so.
- At this stage add the fried cauliflowers, and mix them well. Add water depending on the consistency you prefer.
- Once the cauliflowers are well cooked, add the rest of the ginger slices and switch off the flame.
- Garnish it with coriander and serve hot.
- Instead of blanching, you can even place the florets in a dish and microwave it for 7-9 minutes. Or till they are half cooked.
- You can also add a few florets of broccoli if you have it on hand to make it more nutritious and also colorful.
- Cashews are optional. You can avoid them if you want to avoid the excess calories. Cashews make it more creamy and thicker. You can add fresh thick curd instead.