Gobhi Masala

Gobhi meaning Cauliflower is a very tricky vegetable. Two seconds delay in cooking time and you got yourself a Mush Masala instead of Gobhi Masala. So two main tips for this prepartion - 1) Use a non stick pan and 2) Do not walk away from the stovetop unless you are a pro!

Ingredients and Method:

Half cauliflower, cut into small florets
1 small onion, finely diced
1 small potato, chopped into small pieces
1 tsp cumin seeds
Dash of Asofoetida
Bay leaf
1/4 inch cinnamon stick
1 tsp garlic ginger paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 green chilli
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tomato, deseeded and diced
Cilantro for garnish
Lime for garnish

1. Heat olive oil in a pan. Add bay leaf and cinnamom stick. Add the cumin seeds. When they sputter, add asofoetida or hing.
2. Add the onion and sautee till translucent. Add the ginger garlic paste and roast.
3. Add the diced potatoes, cover and cook on low flame till potatoes are half way cooked.
4. Add the turmeric powder, cumin powder and coriander powder, and garam masala powder. Mix well and continue to cook the paste for another few minutes.
5. Add the cauliflower and mix well. Drizzle some olive oil over the side of the pan. Toss the vegetable so that the the cauliflower is well coated.  Now add about 1/4 cup of water. Cover and cook for about 3 to 4 minutes on low heat.
6. By now the cauliflower should be almost cooked with just a little water left. 
7. Turn the heat up high now, and keep tossing until water is evaporated. Drizzle some olive oil again (or skip!) but keep tossing the pan and the contents.

Garnish with cilantro and lime juice.