Cauliflower is kind of magical. It has this amazing ability to soak up flavor. When you cook it with Indian spices, it sops up all that masala goodness and when you take a bite, you taste it. These sweet little cauliflower florets are coated in a savory masala made with cumin, fennel, ginger, garlic, coriander and garam masala. Ripe tomatoes add a touch of sweetness to this relatively spicy dish.
I can’t get enough of this masala cauliflower (gobi). It’s so incredibly delicious. Whenever I make this dish, my husband will without fail tell me that he liked the cauliflower better than anything else on his plate. I never really know how to take his “compliment,” but I know he means well, so I always let it slide.
If you like aloo gobi (a popular Indian dish which translates to potato cauliflower), then you’re definitely going to love this masala gobi. You can add potatoes, sweet potatoes, whatever you want to this recipe, but I prefer making it with cauliflower alone.
There is one ingredient listed below that may be tricky to find: kasoori methi (dried fenugreek leaves). You can find dried fenugreek leaves at any Indian grocery store or on amazon. Kasoori or Kasuri methi leaves are known to have a slightly bitter taste, but when you use them in small amounts it can help enhance the flavor of your dish. I think this ingredient really adds something special to the dish – makes it more “restaurant-like.”
For those who haven’t had Indian style cauliflower before, well, if you’re looking for an interesting way to eat cauliflower, you’ve found it friends.
- 1 large cauliflower, cut into florets
- 2 tbs olive oil (or fat of choice)
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 white onion, finely chopped
- 6-7 garlic cloves, minced (used my garlic press)
- 1 inch ginger, minced
- 1 serrano pepper, minced
- 2 medium ripe tomatoes, chopped
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Garam Masala
- ½ teaspoon Kashmiri Chili Powder
- (more if you like it spicy)
- 1 teaspoon Kasoori Methi (dried Fenugreek Leaves) (can find in ethnic/Indian store)
- salt and pepper to taste
- ¼ cup water (you can add a little more if you need it)
- cilantro leaves, garnish
- Clean cauliflower by soaking the florets in warm water, pinch of salt and a pinch of turmeric.
- After soaking for half an hour, dump out the water and rinse with new water.
- In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions and a pinch of salt.
- When the onions turn golden, add ginger, garlic and serrano pepper. After a couple minutes, add the chopped tomatoes.
- After 10-15 minutes or once the tomatoes have become soft/mushy, add the spices and stir-fry.
- After a couple minutes, add the cauliflower florets and ¼ cup of water. Mix well.
- Cook and cover on medium heat for about 10-12 minutes.
- Remove lid, add salt and pepper and cook for another 5 minutes or so until the cauliflower is soft.
- Garnish with cilantro and enjoy!