Masala Gobi

Serves 3-4

There are so many variations of the iconic curried cauliflower in India, but this creamy, low-fat version made with yogurt and ground cashews is by far my favorite.

A quick and easy way to remove florets from the base of cauliflower is by using a sharp pairing knife - simply hold the flower upside down and cut the florets off at the bottom of the thin stalk under each floret. Do look out for little green worms in the process.

Whether I am making Aloo Gobi, Masala Gobi or any other cauliflower-based curry, I always make it a point to stir-fry my florets prior to adding other ingredients. This additional step not only gives the florets a beautiful golden color but also ensures they don’t fall apart in curries.

Apart from steamed rice, this creamy vegetarian main goes beautifully with Chapatis, Naan or Pulav. And if you have small quantities of leftover veggies sitting in your fridge, simply use a medley of colorful vegetables instead of cauliflower to go with this delicious creamy sauce. Enjoy the recipe!

Ingredients

1/4 cup cashew nuts, broken into small pieces

6 tablespoons coconut oil or olive oil or ghee

500g cauliflower, cut into florets

1 teaspoon cumin seeds

150g onion, finely chopped

1 tablespoons ginger, chopped

4 cloves garlic, chopped

1 fresh bird’s eye chili, chopped

250g tomatoes, chopped or grated

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon red chili powder

1 teaspoon salt

1/2 cup plain yogurt - whisked, at room temperature

1/2 teaspoon garam masala powder

1/4 cup coriander leaves, chopped

Recipe

1 Soak cashew nuts in 1 cup water for about 30 minutes. Drain water and blend soaked cashews into a paste with 5-6 tablespoons water. You may add more water if necessary to make blending easier. Set aside.

2Heat 4 tablespoons oil on medium heat in a heavy base wok, add cauliflower florets and stir-fry for about 10 minutes until golden brown. Remove and set aside.

3Heat 2 more tablespoons oil (if necessary) on medium heat in the same wok. Add cumin seeds and let them splutter.

4Add onion, ginger, garlic and chili and fry until onion turns slightly golden brown.

5Add tomatoes, turmeric, coriander powder, cumin powder, chili powder and salt. Cook until tomatoes are pulpy, stirring occasionally.

6Add 1 tablespoon yogurt, stir until well blended. Add the rest of the yoghurt in the same way, a tablespoon at a time. Stir until you get a smooth sauce.

7 Add cauliflower followed by 1/2 cup water; stir and bring to the boil.

8Cover, reduce heat to low-medium flame and let it cook for another 15-20 minutes until cauliflower is cooked.

9 Add cashew-nut paste and garam masala. Stir gently. Garnish with coriander leaves and serve hot with naan or rotis.

For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.

Upcoming Cooking Classes