Gobi masala is essentially cauliflower covered in masala. It’s an amazing and delicious dish that can act as an entree or side. And it’s perfect for vegetarians and vegans looking to change up their regular eating routine. The cauliflower is a great vegetable for making the base of a dish because it has a thick and chewy taste that’s enjoyable to feel in your mouth. Cauliflower’s only weakness is that it has a somewhat neutral taste, but the masala makes up for that. Gobi Masala recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
Health Benefits
Gobi or cauliflower is an underrated powerhouse vegetable. It has a wealth of vitamins and minerals that in turn create a series of great health benefits in the body. Cauliflower is a rich source of vitamins C, E, and K, magnesium, calcium, phosphorous, zinc, and even iron. It also contains phytochemical compounds in doles and glucosinates. They invigorate cancer-blocking enzymes which protect cells from oxidative stress caused by excess free radicals in the body.
Ingredients
medium cauliflower – separated into florets.: 1
large onion – sliced into half-moons: 1
medium tomatoes – diced: 2
tsp cumin seeds: 1
tbsp coriander powder: 1
tsp red chilli powder – substitute cayenne or paprika for a milder flavor: 1
tsp turmeric powder: 1/2
tsp garam masala powder: 2
tsp vegetable oil: 2
How To Make Gobi Masala
- Heat oil in a skillet and splutter the cumin seeds. Sauté onions until they are lightly browned. Season sautéed onions with some salt.
- Add dice tomato and powdered spices.
- Stir and let the tomatoes cook until they start to release oil.
- Add cauliflower florets and stir well. Season with more salt.
- Cover and cook a few more minutes or until the cauliflower is al dente.
Note: You don't want them to turn soft and mushy.
- Garnish with some chopped coriander leaves and enjoy!
Trivia
The white edible portion of cauliflower is called head or heart.