Cauliflower(Gobi) Masala ~ Step by Step Pics

Kids are starting off exams from today and its this time of the year when schools were shut last year due to Corona. One full year of online classes went off so soon and they could hardly meet their new classmates. How did you all feel about the classes as parents ? Did you like the online schedule? Initially I did like the idea of home schooling and kids got easily adapted to the new system too but I felt they have become lazy and have lost the school discipline fully. Though they are doing the school works on time but most of the time they were idle and so were struck to more gadgets. Anyways this was a routine all over the world and can't blame anyone for this happening. Hoping that kids get to see school and classmates soon in the next academic year.

Today's recipe is a simple mildly spicy tangy masala of cauliflower. Cauliflower is a versatile veggie that you can prepare n number of dishes with it. This pairs well as a side with cooked rice, even can be wrapped as a filling for wraps. My family love this quick masala with gobi(cauliflower).It has a nice color and the cauliflower florets are tender and soft when cooked. Vegetarian recipes is all that I have now till Easter and once in a while going vegetarian everyone loves here. Check this out and a few more delicacies with cauliflower listed below-

• Cauliflower Pepper Fry
• Hot Chilli Gobi'
• Gobi Stuffed Paratha

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie 

Serves ~ 4-5

Ingredients 

gobi/ cauliflower 1 medium size

onion 2 medium sliced 

ginger paste 1 tsp

garlic paste 1 tsp or 4-5 cloves

tomato 2 chopped

kashmiri chilly  powder 1 tsp

turmeric powder 1/2 tsp

coriander powder 1 tsp

garam masala 1/2 tsp

fennel seeds 1 tsp

coriander leaves 2tbsp

curry leaves a sprig

oil 2 tbsp

salt to taste

Method

• Separate the cauliflower florets and drop in leuk warm water. Add 1 tbsp of salt to this and leave aside for 20 mins. Blanching helps remove worms and dirt. Then, wash the florets under running water and make smaller florets if they are large.
• Heat oil in a pan and add fennel seeds. Add sliced onion and saute with curry leaves. Saute till the onions turn lightly browned, add ginger- garlic paste, saute till raw smell disappears.

• Add the spice powders in low flame and then add tomatoes. Add salt lightly and then add 1/4 cup water. Cook covered for 3 mins on low flame till the tomatoes are mashed nicely.
• To this add the cauliflower florets, mix well and add 1/4 cup water. Adjust salt as needed and then cook for 7 -8 mins until cooked.

• In between check the masala and add water to cook (if needed ).Dry up all the moisture and you get a tasty masala ready in no time. Garnish with chopped coriander leaves and serve.

NOTES

* Adding fennel seeds adds a nice flavor to the masala, omit if you don't like the flavor.

* Add a potato or 1/4 green peas too if you love to add to a wrap.