Sunday, June 2, 2019

Gobi Masala (Cauliflower Masala Curry)

Gobi or cauliflower (Gobi Manchurian). Pretty much, is cauli a favourite in my house? Honesty, I don't know if I should say a favourite, but potentially, because, cauli is affordable, I tend to pick it up maybe every two or three weeks once. Remember, cooking food budget is something we, I think most of us consider before picking up any particular veggie? I don't know about you, for me personally, cooking within my budget is a priority. After all, like it has been said or let Nava K say, we don't want to burn our money bridge just for the sake of cooking, and gobi/cauliflower (Shahi Gobi, Cauliflower Fritters & Cauliflower Curry), unlike those days, we now pay like RM2.00 to RM3.00 for a piece which can be a perfect fit for a small family like mine.

Furthermore, cauli by itself. Oh yes, various dishes can be the produce. Either cauli on its own (Cauliflower Pakora) or cooked alongside other vegetables for the various types of recipes (Aloo Gobi) and in my kitchen, cauli, mostly for vegetarian dishes (Vegetable Kadhi, Mixed Vegetable Soup & Vegetarian Mulligatawny Soup). Gobi for this recipe of mine today (Navaratan Korma). This latest cauli recipe of mine? A curried version. Gobi Masala (Cauliflower Masala Curry). Soft tender cauli florets in a rich, spicy, thick, aromatic tasty, triggering your hunger curry. A curry which does not need any sort of grinding or pounding, and as long as you don't mind store bought spices and  curry powder, trust me, Gobi Masala is an easy cooking (Kashmiri Vegetable Soup). Except that, whatever we cook in Malaysian kitchen, sweat dripping? Speak about cooking in our Malaysian kitchen which is like forever on a furnace? Our Malaysian terrifying hot weather? 

For the masala/curry paste
2 tbsp plain chilli powder
1 tsp garlic paste
1 tsp garlic paste
1 tsp cumin powder
1 tsp fennel powder
2 chopped tomatoes

Other ingredients
One medium size cauliflower - cut into florets
Spices - 3 bay leaves, 2 cinnamon, 2 star anize and a few cloves
2 red onion - chopped
2 tbsp ghee
2 tbsp yogurt & 1 tsp kas-kas powder - whisk together.

Heat ghee.
Tip in the masala.
Cook till aroma arises and oil splits.
Add spices and onion.
Stir and cook for a min or two.
Add cauliflower.
Pour water as needed for curry/gravy.
Cook til caufi is soft.
Add salt.
Finally, add yogurt and kas-kas mixture.
Stir and switch off the heat.

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