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Spicy Cauliflower (Gobi) Curry

Cauliflower Curry
I am a person who loves to eat, but always looks for easier, time saving ways of cooking.  Today was somehow different.  I had enough time to cook something elaborate for our lunch. 
Here comes a spicy curry with fresh roasted spices, onions and coconut.  You can cook any other vegetable, your favorite beans or lentils, mushrooms in this flavorful sauce as well.
 
Ingredients:
Cauliflower/Phul Gobi - about 500 gm
Desiccated (dry) Coconut/Suka Khobra - 1/2 cup
Red Onions - 2 medium
Coriander Seeds/Dhane - 1 1/2 tbsp
Poppy Seeds/Khuskhus - 1/2 tbsp
Shahjeera/Black Cumin - 1 tsp
Cloves/Lavang - 2
Cinnamon/Dalchini - 1/4 inch piece
Dry Red Chilies - 5 (Byadagi Variety)
Bay Leaf - 1
Coriander/Cilantro Leaves - about 1 cup
Green Chilies - 5
Ginger - an inch piece
Garlic - 4 big cloves 
Tomatoes - 2 small
Red Chili Powder - 1 tsp
Turmeric/Haldi - 1/4 tsp
Oil - 5 tbsp
Salt

How to cook Spicy Cauliflower Curry:
  • Preheat the oven at 375 degrees F.  Wash the cauliflower florets in hot water.  Drain all the water.  In a mixing bowl, add 2 tbsp oil, salt, red chili powder and turmeric.  Toss them well.  Spread them on a baking sheet and bake for 10 minutes.  Toss the florets again and bake for another 10 minutes or until florets turn slightly brown.
Roasted Cauliflower
  • Heat 2 tbsp oil in a thick bottom pan/wok and fry julienne sliced onions until dark brown or slightly burnt.  Keep it aside.
  • In the same vessel, add coriander seeds, poppy seeds, shahjeera, red chilies, cloves, cinnamon.  Fry all spices at low heat for about 2 minutes or until it turns aromatic.  Save the spices for later.
  • Lastly, fry desiccated coconut (coconut powder) until slightly brown.  Add oil if required.
Garam Masala
  • Grind fried onions, fried coconut, fried spices, coriander leaves (with tender stems), green chilies, ginger, garlic to a very fine paste.
  • Medium chop the tomatoes medium.
  • Heat a thick bottom kadhai/wok, add bay leaf, ground paste, roasted cauliflower, diced tomatoes and salt.  Cook it covered for 5 minutes or until tomatoes turn soft.
Serve hot Cauliflower curry with roti, rice or bread.  Top it with finely chopped onions and lemon juice.

Comments

  1. Fantastic curry to relish with some rotis.

    ReplyDelete
  2. i ve never used coconut along with gobhi much. This seems like a great way to do just that!! love the platter

    ReplyDelete
  3. Uma, I love all the spices in this curry, and the coconut. I am going to try this recipe for sure.

    ReplyDelete

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