Gobi Masaledaar

After the tangy-sweet Gojju last night, I wanted something hot n’ spicy to tickle my taste buds tonight. And since I have spoken so much just yesterday, let me get straight to the recipe 😀

I think I overdid the coriander garnishing; nonetheless, here’s the picture –

Ingredients:

• Gobi (Cauliflower) – 1 no (medium sized; cleaned and cut into medium sized florets)
• Onions – 4 nos (minced/grated)
• Tomatoes – 4 nos (minced/grated)
• Ginger – 1″ piece (finely grated)
• Garlic – 4-5 pods (finely chopped)
• Green Chillies – 3-4 nos (slit into halves)
• Jeera/Cumin seeds – 1 tsp
• Bay leaf – 1 no (cut into smaller pieces)
• Red Chilly Powder – 1 tsp
• Garam Masala – 1/2 tsp
• Jeera Powder – 1/4 tsp
• Dhaniya (Coriander) Powder – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Coriander/Cilantro – a spring, finely chopped
• Salt – to taste
• Cooking Oil – 3 tsps

Procedure:

• Heat the oil in a wok, add the jeera and allow to splutter.
• Add the bay leaves and fry for a minute.
• Add the onions, ginger and garlic and saute till tender and the fat separates.
• Add the tomatoes, turmeric, salt, red chilly powder, garam masala, jeera powder and the dhaniya powder. Stir fry till the fat separates.
• Add the gobi and the green chillies. Saute over high heat for a minute, till the gobi pieces look glossy and are well coated with the gravy.
• Lower the flame; cover the wok and cook till done. You may want to add a little warm water at this stage if the gravy thickens sooner than the gobi is fully cooked.
• Garnish with coriander and serve hot with rotis.