Gobhi masala

Gobhi masala No. of Portions 4

Ingredients Unit
Cauliflower 500 Gm
Salt To taste
Turmeric A pinch
Onion 100 gm
Fat 10 Gm
Green chilly 1 No.
Ginger-garlic paste 5 Gm
Chilly powder 3 Gm
Coriander powder 3 Gm
Tomatoes 100 Gm
Lime ½ No.
Green coriander To garnish
Garam masala powder A pinch
Cumin 2 Gm


Pre-preparations:
1. Wash and cut cauliflower into florettes. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2. Slice onions and tomatoes.
Extract limejuice. Chop green coriander and green chilly.

Method:
3. Heat fat, add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4. Add cauliflower, mix carefully without breaking the florettes. Adjust salt.
5. Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.

Standard:
Cauliflower florets (and potatoes) cooked just right, with a delicate flavour of spices. Served hot garnished with sliced tomatoes and green coriander.

To serve:
Served hot, garnished with chopped green coriander. Usually eaten with Indian breads.