Gobi Masala Recipe

Gobi Masala
6 servings · 35 minutes · stovetop

Whole spices sizzled in hot ghee to release their aroma. Tender cauliflower florets cooked in a rich sauce of onions and tomatoes. Cumin, coriander, and other herbs and spices give this dish its distinctive flavor. Slowly browned onions build a full-bodied, savory base, and golden turmeric gives the sauce its signature color. Serve with warm chapatis for a satisfying vegetarian meal.

INGREDIENTS

Included:
Packet One
Packet Two

You will need:
2 tbsp ghee (recommended) or oil*
1 cup diced onion
1 tbsp minced garlic
1 tbsp minced ginger
1 small minced jalapeño
1 cup diced fresh plum tomatoes or canned diced tomatoes
1 lb fresh or frozen cauliflower florets
Chopped fresh cilantro, garnish (optional)
*For a vegan option, use avocado or refined coconut oil.

INSTRUCTIONS

1. If using frozen cauliflower, gently defrost it (don’t cook) in the microwave.
2. Heat ghee or oil in pan over medium heat. Once oil is hot, add contents of Packet One.
3. When the seeds begin to pop, add the onion and cook, stirring occasionally, until dark brown, about 10 minutes. Add garlic, ginger and jalapeño. Stir and allow to cook for 2-3 minutes.
4. Add tomatoes (if canned, add with their juice). Cook for 8-10 minutes, stirring occasionally.
5. Add contents of Packet Two, stir to incorporate. Add cauliflower and 1/4 cup water. Stir again, making sure the florets are coated in the spice mixture. If needed, add 1/4 cup more water.
6. Cover pan and cook for 8-12 minutes, until florets are tender but not yet mushy. If the mixture seems dry, add 1/4 cup more water. Stir to distribute juices and spices evenly. If desired, add salt to taste.
7. Top with chopped cilantro, if using, and serve with warm chapatis.

Kitchen Shorthand: tsp = teaspoon · tbsp = tablespoon · lb = pound.
Potential Pitfalls: cut florets about the same size so they cook evenly, and check them occasionally to avoid overcooking.
A Note on Onions: the longer the onions brown, the deeper the flavor. Short on time? Cook them until soft and golden. For the fullest flavor, take them to dark brown.
Make it Your Way: adjust the amount of jalapeño to your taste, or leave it out entirely.
Make it a Meal: pair with Masoor Dal Thadka or Palak Paneer for a vegetarian meal, or with Kheema Matar or Achari Chicken.
In the Unlikely Event of Leftovers: store in food safe container in refrigerator for 3 days.