Gobi Masala Recipe
It's been a while since I shared a new recipe from Indian cuisine. Two reasons came together when I wanted to share gobi masala before the cauliflower season passed and here is gobi masala. Gobi masala, in its simplest form, is an Indian-style spicy cauliflower dish. If you find the classic cauliflower dishes boring or do not like its smell, I suggest you give gobi masala a chance, which both adds action to the dish with the spices it contains and suppresses the smell of cauliflower.
Those who have tried the aloo gobi recipe that I have shared before know how good Indian spices go with cauliflower. Those who have not tried it can also get an idea by looking at the comments of aloo gobi to see the experiences of those who have tried it. As with all Indian dishes, there is no single spice-based flavor in gobi masala. All the spices come together to create a unique flavor. Therefore, try to use all the spices as fully as possible and to the extent written in the recipe. Some spices may not be available or you may find it difficult to find them, yes, but even in this case, give up at most two spices. Because you can't get a great Indian food taste from a dish where you only use a few common spices. By the way, don't let garam masala be among the spices you've given up. Because garam masala is not a spice but a spice mix. When you give up garam masala, you give up not one spice but many spices.
I wrote it in the malai kofta recipe, which is one of the recipes that has the longest ingredient list I have shared so far, and I felt the need to repeat it. The ingredient list of Indian dishes is usually quite long, but since most of them are spices, the ingredients do not mean any additional processing. You just take it from the jar or bag and add it to the food. On the other hand, many dishes with much less ingredients in Turkish cuisine take much more time as they require additional processes such as washing, peeling, cutting, chopping and boiling for each ingredient. Therefore, do not be prejudiced by deciding the ease or difficulty of the dishes according to the length of the ingredient list. If you are confused about which one I added and which one I did not add when there were too many ingredients, you can follow the recipe on the Turkish Style Cooking App and mark the ingredients you added to make your job easier. Another method is to combine the spices added at the same time in a small bowl beforehand, as in the gobi masala recipe, and add them to the dish at the same time.
Enjoy the recipe...
- 1 kg of cauliflower,
- 1 onion,
- 2 cloves of garlic,
- 3 tomatoes,
- 1 red hot pepper, 2 tbsps of hot pepper sauce or 1 teaspoon hot pepper flakes,
- 1 teaspoon fennel seeds,
- 1 teaspoon cumin,
- 1 teaspoon crushed fresh ginger or powdered ginger,
- 1 small cinnamon stick,
- 5-6 tablespoons of olive oil,
- 2 cups of boiling water.
- 1 teaspoon of paprika,
- 1 teaspoon of garam masala
- 1 teaspoon of black pepper,
- 1 teaspoon of turmeric,
- 1 teaspoon of powdered coriander,
- 1 teaspoon of powdered fenugreek.
- Heat the olive oil in a saucepan,
- Add fennel seeds, cumin, ginger and cinnamon and fry,
- Add the chopped onion and crushed garlic and fry until soft,
- Add finely chopped tomatoes and finely chopped pepper and mix,
- Close the lid and cook until the tomatoes are crushed,
- Add the spices and water and process with an immersion blender,
- Add the cauliflower florets and and mix,
- Close the lid and cook on low heat until the cauliflower is tender,
- Add salt and extra boiling water if necessary, simmer for one more minute and remove from heat.
Enjoy your meal...